Lemon Pudding Cake

Prep Time: 15 mins - Cook Time: 45 mins - Total Time: 1 hrs - Servings: 9 - Yield: 1 8-inch square cake  

This moist lemon pudding cake has been a family favorite for over 50 years. It makes a delicious sauce on the bottom.

Ingredients

4 eggs, separated

⅓ cup lemon juice

1 tablespoon butter

1 teaspoon lemon zest

1 ½ cups white sugar

½ cup sifted all-purpose flour

½ teaspoon salt

1 ½ cups milk

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.

Beat egg whites in a glass, metal, or ceramic bowl until stiff. Blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.

Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.