Lemon Pudding Cake
Description
This old fashioned cake will delight any who are honored to eat it. It is a light, delicious cake that will make it a winner in your household. Add a little more fresh lemon juice if you are a lemon lover.
Ingredients
2 large lemons (Meyer lemons are best)
1 T. lemon zest
1⁄4 c. all-purpose flour
1⁄4 t. salt
3⁄4 c. sugar, plus 2 T., divided
3 large eggs, separated
1 1⁄3 c. whole milk
powdered sugar, to dust
Directions
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Preheat oven to 350 degrees.
Finely grate 1 T. zest from the lemons; squeeze 1/4 c. plus 2 T. juice from the lemons.
Whisk together flour, salt, and 1/2 c. plus 2 T. sugar in a large bowl.
Whisk together yolks, milk, zest and juice in a small bowl; add to flour mixture, whisking just until combined.
Beat egg whites in another bowl with an electric mixer, until they hold soft peaks.
Beat in remaining 1/4 c. sugar, a little at a time; continue to beat until whites hold stiff, glossy peaks.
Whisk about 1/4 of the whites into batter to lighten, then fold in remaining whites gently but thoroughly. The batter will be thin.
Pour into a buttered 1 1/2 qt. ceramic gratin or other shallow baking dish.
Bake in a hot water bath until puffed and golden, 45-50 minutes.
Transfer to a rack. Dust with powdered sugar.
Serve warm or at room temperature.