If you like lemon, consider this lemon pudding cake. Pudding cakes stir up as one dish but during baking, separate into a cake-like topping over a pudding. This one is light and airy and quite lemony.
2 tablespoons butter
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup fresh lemon juice, about from 2 lemons
2 teaspoon grated lemon zest
3 large eggs, separated into whites and yolks
1 1/4 cups milk
Preheat the oven to 375 degrees.
1. Cream the butter and sugar together. Stir in the flour, salt, and zest. Add the lemon juice.
2. Combine the egg yolks and milk. Stir them into the previous mixture.
3. Beat the egg whites until stiff peaks form. Fold the egg whites into the mixture.
4. Pour the batter into a greased 9 x 9-inch baking pan. Bake for 30 to 35 minutes or until the top is nicely browned.
Baker’s note: This lemon pudding cake can be served hot or cold. We preferred it well-chilled.