Lemon Pudding Cake

Name: Lemon Pudding Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon butter (softened); 2/3 cup granulated sugar (or fine/divided) ((divided)); 2 teaspoons lemon zest; 3 large eggs (room temperature) ((separated)); 1/4 cup flour (all purpose); 1 cup milk (room temperature); 1/3 cup lemon juice (room temperature)

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Author : Rosemary Molloy

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Ingredients

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1 tablespoon butter (softened)2/3 cup granulated sugar (or fine/divided) ((divided))2 teaspoons lemon zest3 large eggs (room temperature) ((separated))1/4 cup flour (all purpose)1 cup milk (room temperature)1/3 cup lemon juice (room temperature)

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Instructions

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Step 1

Pre-heat oven to 350F (180C) and grease and flour an 8 inch square or round cake pan.

Step 2

In a large bowl cream the butter and half the sugar (1/3 cup), add the zest and egg yolks beat to combine. Stir in (with a wooden spoon) the flour alternately with the milk. Then stir in the lemon juice. Combine well.

Step 3

In another bowl beat the egg whites and remaining 1/3 cup sugar until stiff, then gently fold into the batter. Pour into the prepared cake pan. Place the cake pan in a larger high sided pan filled with 1 1/2 inches (4 cm) of hot water. Bake for approximately 25-30 minutes or until golden.

Step 4

Let cool to warm, dust with powdered sugar and serve. Enjoy!