LEMON PUDDING CAKE WITH RASPBERRY SAUCE

LEMON PUDDING CAKE WITH RASPBERRY SAUCE image

Categories Dessert

Yield 6 people

Number Of Ingredients 6

1 cup sugar
1/8 teaspoon salt
1/4 cup flour
4 tablespoons butter, melted 1/3 cup Meyer lemon juice Grated zest of two lemons
3 eggs, separated
1/8 cup cream 1 cup milk 1/8 teaspoon cream of tartar

Steps:

Preheat oven to 350 degrees. In a mixing bowl, combine 3/4 cup of the sugar, the salt and the flour and stir. Add melted butter, lemon juice, lemon zest and egg yolks. Mix until well blended. Stir in cream and milk. Set aside. In a mixing bowl, beat egg whites and cream of tartar until fluffy. Add 1/4 cup sugar and beat until stiff but still moist. Fold into lemon mixture. Pour batter into a buttered 8-by-8-inch baking pan. Place pan in water bath and bake in oven 40-45 minutes, until top is lightly browned. Serve hot or cold. Serves 6.