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9
minute. Scrape the bowl. Add the
dry ingredients and mix on low
speed for 30 seconds. Scrape the
bowl and mix until completely
blended, about 30 to 40 seconds.
Transfer the batter to the prepared
pan and spread evenly. Bake in the
preheated 350°F oven until a tester
inserted in the center comes out
clean, 65 to 75 minutes. While the
cake is in the oven, prepare the
syrup by combining ½ cup
of the grapefruit juice with the
remaining ½ cup of granulated sugar
in a small saucepan. Cook over
medium heat until the sugar is
dissolved, 3 to 5 minutes; keep
warm and reserve.
Cool cake in pan on a rack for 5
minutes, then turn out onto the rack,
wash and dry the pan. Prick the top
and sides of the cake with a cake
tester and return it to the pan. Prick
the bottom of the cake with the cake
tester. Pour the warm grapefruit
syrup slowly over the cake, allowing
the cake to absorb the syrup. When
the syrup has been absorbed, turn
the cake out onto the rack to cool
completely.
Combine the powdered sugar with
the remaining grapefruit juice and
stir until blended and smooth.
Drizzle the pink grapefruit glaze over
the cooled cake.
Let rest 30 minutes before cutting.
Nutritional information per serving:
Calories 344 (28% from fat) • carb. 58g
• pro 5g fat 11g • sat. fat 6g • chol. 89mg
• sod. 116mg • calc. 37mg
• vit. C 4mg (6%DV) • fiber 1g
Lemon Pudding Cakes
This dessert magically becomes two
layers when baked, pudding topped
with a sponge cake.
Makes 8 servings
cooking spray
zest of 1 lemon, finely
chopped
1 cup granulated sugar,
divided
2 tablespoons unsalted
butter, room temperature
¹∕
³
cup fresh lemon juice
3 large egg yolks
1½ cups whole milk
4 large egg whites
¹∕
8
teaspoon salt
¹∕
³
teaspoon cream of tartar
4 tablespoons all-purpose
flour
powdered sugar for
dusting
Preheat the oven to 350°F. Lightly
coat eight 6-ounce ramekins with
cooking spray.
Put the zest, ¼ cup of the sugar and
the butter in a medium bowl. Using a
hand mixer, mix on low speed until
blended. Add remaining sugar,
lemon juice, egg
yolks and milk. Mix on low speed
until combined, about 30 to 40
seconds. The mixture may look
curdled – that is okay. In a clean
bowl, beat the egg whites, salt and
cream of tartar with clean whisk
attachment until stiff but not dry.
Gently fold the egg whites into the
lemon mixture followed by the flavor.
Divide the mixture among the
prepared ramekins. Place the
ramekins in a shallow pan and add
boiling water until it reaches halfway
up the sides of the ramekins. Place
the pan in the preheated oven and
bake for 45 minutes. Remove
carefully from the hot water bath
and place on a rack to cool.
These cakes may be served warm or
cold, either in the ramekins or
loosen the edge of each cake with a
thin bladed knife, inverting and
serving on a dessert plate. Sprinkle
with powdered sugar for garnish.
Nutritional information per serving:
Calories 207 (33% from fat) • carb. 30g
• pro. 5g • fat 8g • sat. fat 4g
• chol. 98mg • sod. 103mg
calc. 67mg • vit. C 1mg (2% DV) • fiber 0g
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