Guest Author - Anita Burroughs

I have group of friends that my husband and I have dinner with at least once a week. One friend is very finicky about the food he eats and likes nothing better than a steak, baked potato, salad and a super rich dessert with iced cream. Unfortunately, most of the rest of the people in our gang are watching their weight or cholesterol, so I try to create meals that are tasty but low in fat.

David groans every single time I mention the “L” word…low-fat. I’ve learned that if I keep this a secret, he loves every dessert I serve. This is one of those desserts that work for a group that includes the high test fans. It’s low in fat (2.6 grams per serving) but packs a powerful punch with its flavor. It is also super simple to make. The pudding sinks to the bottom and the cake to the top. It’s delicious with frozen yogurt, and yes, with high fat iced cream.

Here goes:

Ingredients

½ cup unbleached white flour or pastry flour
½ teaspoon baking powder
1 ¼ cup sugar (use ¼ cups more if you like a sweeter dessert)
1 ½ cups buttermilk
½ cup fresh lemon juice (about four lemons)
2 egg yolks, lightly beaten, at room temperature
2 teaspoons freshly grated lemon peel
4 egg whites brought to room temperature
Pinch of salt
Cooking spray or oil

First, preheat your oven to 350 degrees.

Now prepare six eight ounce ovenproof dessert cups or ramekins. You can find these elegant little cups in kitchen stores; I’ve even seen them at TJ MAXX. Lightly spray each of these cups with cooking spray or oil.

Take the cups and place them in a baking pan with sides bigger taller than your cups. Start to boil some water, ideally in a tea pot.

In a big bowl, combine the flour, baking powder and ¾ cup of the sugar; use one cup if you like a very sweet dessert. Stir in the buttermilk, lemon juice, beaten egg yolks and the grated lemon peel and set this mixture aside.

Now, with an electric mixer or mix-master, beat your egg whites and salt until the whites are stiff. Now beat in the remaining ½ cup of sugar. Gently fold your egg whites into the cake batter. Put an equal amount of batter into the cups with a spoon. Now, pour boiling water into the baking pan until the water reaches halfway up the sides. Bake for about 50-55 minutes, or until the pudding cake is golden brown.

Note: I would not recommend making this cake with anything other than fresh lemon juice and fresh zest. It is out of this world with the fresh ingredients.