Free Recipe Upside Down Lemon Pudding Cake
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Upside Down Lemon Pudding Cake Recipe
1/4 c Sliced Almonds
4 Eggs; Separate Out Yolks
1 c Sugar; Divided
3 tb Butter; Softened
3 tb Flour
1/8 ts Salt
1/3 c Fresh Squeezed Lemon Juice
1 c Low Fat Milk
Grated Peel Of 1/2 A Lemon
Upside Down Lemon Pudding Cake Preparation
Coat inside of 1 1/2-qt. glass casserole with butter-flavored cooking spray. Sprinkle almonds over bottom of casserole. In medium bowl with electric mixer, beat egg whites at high speed until soft peaks form. Gradually add 1/4 c of the sugar, beating until stiff peaks form; set aside. With same beaters in large bowl, beat together butter and remaining 3/4 c sugar. With same beaters in small bowl, beat egg yolks well. Add to butter mixture, beating thoroughly. Add flour, salt, and lemon juice; beat well. Sitr in milk and lemon peel until blended. Stir in 1/3 of the egg white mixture, then gently fold in remaining egg whites. Pour batter into prepared casserole over almonds. Place casserole in shallow baking pan filled with 1 inch hot water. Bake uncovered, in 325 degree oven for 50 to 55 minutes, or until golden brown and top springs back when lightly touched with finger. _Carefully_ remove from water and let set for 20 to 30 minutes. Serve chilled. Garnish each serving with lemon slices and fresh mint leaves if desired. NOTES : Pudding on the bottom is topped with a delicate crust of cake. It”s light, lemony, and refreshing. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
Cooking Temperature:
Recipe Serves: 8
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