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Lemon Pudding Cake
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Prep: 20 mins   Cook: 60 mins
Difficulty:  5 of 10
"A yummy dessert that utilizes BeaterBlade's ability to fold ingredients. You need two mixing bowls for this or whip the egg whites with a hand-held mixer."
· 1/2 Stick unsalted butter room temperature
· 1 Cup(s) Granulated sugar 
· 1 Tablespoon(s) Finely grated lemon zest 
· 3 Large eggs, separated room temperature
· 1/4 Cup(s) Fresh lemon juice 
· 1/3 Cup(s) All purpose flour 
· 8 Ounce(s) Container sour cream 
· 1/4 Teaspoon(s) Salt 
· 1 Dash Confectioner's sugar for dusting
Step 1: Adjust oven rack to the middle position; preheat to 350° F. Butter a 1-quart soufflé dish. Have ready a 9 x 13 inch baking pan for a water bath. Put on a kettle of water to boil.

Step 2: In a bowl of a stand mixer that is securely locked add Butter, attach BeaterBlade+ and turn mixing speed to Medium (#4-6) beat until soft and light. Add Sugar in ¼ cup additions, add Lemon zest and mix until fully aerated.

Step 3: Reduce mixing speed to Low (#2-4) add Egg Yolks one at a time until absorbed. Reduce mixing speed to Stir and aiming for the center of the bowl add half the Lemon Juice, half of the Flour and half of the Sour Cream, mixing just until smooth. Repeat with the remaining Lemon Juice, Flour, and Sour Cream. Stop and clean any ingredients from BeaterBlade+ and top portion of bowl.

Step 4: In a separate mixing bowl, using an electric mixer with the wire whisk attachment, whip the Egg Whites on medium speed until foamy. Increase the speed to medium-high, add the Salt and continue beating just until stiff peaks form. Be sure not to over beat to stiff peaks.

Step 5: Return to the mixing bowl with the lemon batter. Turn mixing speed to Stir add the beaten Egg Whites to the mixture in large spoonfuls, about 8 additions and allow BeaterBlade+ to fold. Stop the mixer and remove the bowl. Fold by hand any unincorporated egg whites, then use BeaterBlade+ as a spatula to gently transfer the batter to the prepared soufflé dish.

Step 6: Place the 9 x 13 inch baking pan in the oven, set the soufflé dish inside it and fill the pan with boiling water to a depth of 1 inch. Bake for 1 hour or until the top is golden brown, the center is just set, and the top springs back lightly when touched. Let cool on a wire rack for 15 minutes. Just before serving, lightly sift the confectioners’ sugar over the top and serve the dessert warm, scooping up some of the pudding at the bottom of the dish, beneath the cake.

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