Lemon 'Pudding' Cake

Well, I haven't done this in a while! Since hurting my ankle, it's been a long journey to being able to be on my feet for more than a few minutes without being in pain. With the help of a VA doctor (yes, for those who didn't know, I am an Army Veteran) and the brace she instructed me to wear, I'm almost back to normal (whatever that may be)! I know I said I wasn't going to be using Splenda anymore, but I am because I need to get my weight back under control. Tough thing for anyone to admit, but the poundage found me! While I'm NOT following 'that plan' anymore, I am being more careful about my portion control and what I'm eating.....and I've decided it's time to enjoy some baked goods again -- my own, NOT the sugary stuff in the stores. Soooo.....here's my first venture in baking in a long, long time. When I tell you I picked a wonderful recipe to tweak and share, I am not lying!! And it should be called Lemon Meringue Cake because that's what it tastes like. The bottom of this is, tho, like a lemon pudding and the top is a meringue-y cake. Oh, just go make it! You truly won't be sorry!!! 

 

LEMON 'PUDDING' CAKE

Makes 9 Servings

Mine! And it was good!
 

 

4 large eggs, separated

zest of 1 lemon
1/3 cup lemon juice
1 TBSP light butter, melted
1 cup Splenda granulated (or sugar)
½ cup all-purpose flour
½ tsp kosher salt
1 ½ cups 2% milk

Place a large roasting pan on a rack in the center of the oven. Fill it halfway with water. Preheat oven to 350° with the pan of water in the oven.

 

 

Spray an 8-inch square baking dish with butter flavor spray (or you can butter the pan).

In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter.

In another bowl, stir together the Splenda (or sugar), flour and salt.

Whisk half of the flour mixture into the egg yolk mixture, then half the milk, then the rest of the flour mixture and then the rest of the milk (be sure to whisk after each add).

Whip the egg whites until light peaks form. Gently fold into the batter.

Pour the batter into the baking dish. Place the baking dish carefully into the water in the pan in the oven. Bake 45 minutes until the top is a golden color.

 

Carefully remove both pans from the oven and then remove the pan with the cake from the water. Let cool completely.

MY SPIN: This can be eaten 'as is' at room temperature. Or you could serve it with a dollop of fat-free whipped topping and a few blueberries. If you don't use it all, you'll need to refrigerate it and it would be delicious cold.

Enjoy!

Loving Life!
Jan