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LEMON PUDDING CAKE

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3eggs, separated 34 cup lowfat milk

14 cup fresh lemon juice

1teaspoon grated lemon peel

1 cup sugar

34 cup all-purpose flour

14 teaspoon salt

Place egg whites in medium bowl. Beat on Speed 9 about 1 minute, or until stiff peaks form. Set aside.

Place egg yolks in large bowl. Beat on Speed 6 about 30 seconds. Add milk, lemon juice, and grated peel. Beat on Speed 6 about 30 seconds, or until combined. Add remaining ingredients. Beat on Speed 2 about 30 seconds, or until blended. Beat on Speed 6 about 1 minute, or until smooth and frothy. Fold in egg whites with spatula, until just combined.

Spoon batter into ungreased 112-quart soufflé or casserole dish. Place dish in large, shallow baking pan. Add hot water to pan to 1-inch depth. Place in oven. Bake at 350°F for 35 to 45 minutes, or until golden brown. Cool slightly. Serve warm.

Yield: 6 servings.

Per serving: About 241 cal, 6 g pro, 48 g carb,

3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.

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KitchenAid Mixer manual Lemon Pudding Cake

Mixer specifications

The KitchenAid Mixer has long been a staple in kitchens around the world, renowned for its iconic design, versatility, and robust performance. It has revolutionized the way home cooks and professional chefs approach baking and food preparation, transforming tedious tasks into enjoyable experiences.

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