Cake - Lemon Pudding Cake

By PamCallan

Ingredients

• 3/4 cup sugar
• 1/3 cup flour
• 3 large eggs, separated
• 2 Tbsp. no trans fat margarine, room temperature
• 1 cup non-fat half and half
• 5 Tbsp. fresh lemon juice
• 2 tsp. lemon zest
• 1/4 tsp. salt
• 3 cups mixed fresh berries
• Fresh mint, for garnish

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F. Spray 6 oven proof 6 oz. ramekins with non-stick spray.
In medium bowl, whisk sugar and flour together. In another bowl, whisk egg yolks with the margarine. Add non-fat half and half, lemon juice, and zest. Add the liquid mixture to the dry one and whisk until smooth.
In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold egg whites into lemon mixture. Do not over beat.
Place ramekins in baking dish; fill half way up with water. Fill each ramekin evenly. Place pan in oven and bake for 30-35 minutes, until each cake is puffy and golden.
Use tongs and remove each ramekin from baking dish, cool cakes for 20 minutes.
Serve each cake with 1/2 cup of fresh berries, garnish with mint.

Note: If you do not have individual ramekins, use large muffin tin. When removing from oven, run knife along edges to make removing easier when cooled. Serve on plate with berries.