Lemon pudding cake

 
                             Lemon Pudding Cake
 
 Recipe By     : B H & Gardens Desserts made Lighter
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ea            egg whites
    2      ea            egg yolks
    2      tsp           lemon peel -- finely shredded
      1/3  c             lemon juice
    1      tbsp          margarine -- melted
      2/3  c             sugar
      1/3  c             all-purpose flour
      1/4  tsp           salt
    1 1/2  c             skim milk
                         vanilla frozen yogurt or ice milk -- optional
 
  In a medium bowl, place egg whites, let stand at room temperature for
 30
 minutes. Beat with an electric mixer on high speed until soft peaks form
 (tips curl). Set beaten egg whites aside.
  In a large mixing bowl, combine egg yolks, lemon peel, lemon juice, and
 melted margarine. Beat with an electric mixer on high speed till well
 mixed. In another mixing bowl, combine sugar, flour, and salt. Using
 electric mixer on low speed, add sugar mixture to egg yolk mixture
 alternately with skim milk , beating just till combined after each
 addition. Fold about one-third of the flour mixture into the egg whites.
 Then fold egg white mixture into the remaining flour mixture. Pour into
 a
 2-quart square baking dish. Place baking dish in a large baking pan;
 pour
 hot water into baking pan around baking dish to a depth of 1 inch.
  Bake in a 350* oven about 40 minutes or till top is golden brown.
  Remove large pan from oven. Carefully lift the baking dish from the
 water; transfer to a wire rack. Serve warm. Top with frozen yogurt or
 ice
 milk, if desired.
 
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 NOTES : Look for a creamy pudding layer topped with a light lemon sponge
 in this easy baked dessert.