Lemon Pudding Cake
Lemon Pudding Cake 
Embark on a culinary delight with this Lemon Pudding Cake, where the zesty freshness of lemon melds beautifully with a light, fluffy texture to create a dessert that's as refreshing as it is satisfying.
- 4 large eggs, separated
- ⅓ cup lemon juice
- 1 tablespoon butter
- 1 teaspoon lemon zest
- ½ cups white sugar
- ½ cup sifted all-purpose flour
- ½ teaspoon salt
- ½ cups milk
- Start by preheating your oven to 350°F (175°C) and lightly greasing an 8-inch square baking dish.
- In a large bowl, beat together egg yolks, lemon juice, butter, and lemon zest until the mixture is thick and has taken on a lemon color.
- In a separate bowl, combine sugar, flour, and salt. Gradually add this mixture to the lemon mixture, alternating with milk, ensuring to beat well after each addition.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold these into the batter using a low-speed setting on your mixer.
- Pour the final batter into your prepared baking dish.
- Place the dish in a larger pan filled with hot water and bake in the oven for 45 minutes.
- For the ultimate experience, serve this cake warm, allowing the flavors and textures to fully express themselves.
- Dive into this Lemon Pudding Cake and enjoy the seamless blend of airy cake with a creamy, pudding-like layer, all infused with the bright, tangy essence of lemon. It's a dessert that promises to dazzle your taste buds and bring a burst of sunshine to your table.
