Margaret Atwood'S Baked Lemon Custard Cake

1. 1

   Preheat oven to 350u00b0F Butter six 3/4-cup custard cups or ramekins.

2. 2

   Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture.

3. 3

   Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.

4. 4

   Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.