Lemon Pudding Cake Recipe

Instructions

1. Preheat your oven to 350°F (180°C) and grease an 8x8-inch baking dish with butter or non-stick cooking spray.

2. In a medium bowl, whisk together the flour and salt. Set aside.

3. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This will take about 2-3 minutes.

4. Add the egg yolks, one at a time, into the butter-sugar mixture, mixing well after each addition.

5. Stir in the lemon juice and lemon zest until well combined. The mixture will be fragrantly lemon-scented.

6. Gradually add the flour mixture and milk to the lemon mixture, alternating between the two, starting and ending with the flour mixture. Stir until just combined, being careful not to overmix.

7. In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until no white streaks remain.

8. Pour the batter into the prepared baking dish, spreading it out evenly.

9. Place the baking dish into a larger roasting pan and carefully pour hot water into the roasting pan, creating a water bath that reaches halfway up the sides of the baking dish.

10. Bake the lemon pudding cake in the preheated oven for about 40-45 minutes, or until the top is golden brown and the cake is set but still has a slight jiggle in the center.

11. Remove the baking dish from the water bath and let the cake cool slightly before serving.

12. To serve, dust the top of the cake with powdered sugar for a touch of sweetness and a pretty finish. Slice into squares and enjoy this lemony delight warm or at room temperature.