-
1
Preheat the oven to 350 degrees.
-
2
Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil.
-
3
Place the cups in a 2-inch-deep baking pan.
-
4
Begin to heat a kettle of water to a boil.
-
5
In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar.
-
6
(If you want a very sweet confection, use a whole cup of sugar.
-
7
).
-
8
Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside.
-
9
With an electric mixer, beat the egg whites and salt until the whites are stiff.
-
10
Beat in the remaining 1/2 cup of sugar.
-
11
Gently fold the egg whites into the batter.
-
12
Spoon the batter evenly into the prepared cups.
-
13
Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups.
-
14
Bake for 50 to 55 minutes, until puffy and golden.
-
15
Notes: This favorite old-fashioned dessert separates into layers during baking-a tart-sweet pudding on the bottom and a light spongy cake on top.
-
16
Serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners.
-
17
Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days.
