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Baked Lemon Pudding Cake



Heat oven to 350F.
Beat egg whites in bowl at high speed until foamy.
Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
Set aside.
Combine remaining 3/4 cup sugar and butter in another bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add egg yolks, lemon juice and lemon zest; continue beating until well mixed.
Add flour and salt.
Beat at low speed until well mixed.
Stir in milk.
Gently stir in beaten egg whites.
Pour mixture into ungreased 1 1/2-quart casserole dish.
Place casserole into 13x9-inch baking pan.
Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.
Bake 45-55 minutes or until golden brown.
Remove casserole dish from water; cool 10 minutes.
Sprinkle with powdered sugar, if desired.