Moosewood - Lemon Pudding Cake





Juicing the lemons and grating the peel
Remember to roll the lemons before squeezing.  This makes it much easier to obtain the juice.
Using a microplane for grating makes the job a breeze.

Souffle dish is sitting in boiling water in oven

Perfect

Light, tart and fluffy

I decided to use one souffle dish rather than the 6 8-ounce ramekins called for in the recipe.  To insure that the cake would rise in the large dish, I add a bit more baking powder and one additional egg white.  To decrease the calories from sugar, I used Stevia in place of the sugar 1:1.

This was a delicious, refreshing dessert.  The cake separated in the baking leaving a layer of tart lemon pudding on the bottom and a light sponge cake on top.


Moosewood Cookbooks
http://www.moosewoodcooks.com/
Microplanes
What is a souffle?
Stevia