LEMON 'PUDDING' CAKE
Makes 9 Servings
|Mine! And it was good!|
4 large eggs, separatedzest 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.