Irresistible Lemon Pudding Cake Recipe

Ingredients

• 4 eggs, separated
• 0.33 cup lemon juice
• 1 tablespoon butter
• 1 teaspoon lemon zest
• 1.5 cups white sugar
• 0.5 cup sifted all-purpose flour
• 0.5 teaspoon salt
• 1.5 cups milk

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish to prevent sticking.
2. In a large bowl, use an electric mixer to beat together the egg yolks, lemon juice, butter, and lemon zest until the mixture becomes thick and vibrant lemon-colored.
3. Combine the sugar, flour, and salt in a separate bowl. Gradually add this dry mixture to the lemon mixture, alternating with the milk, and beat well after each addition to ensure a smooth batter.
4. In a clean glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form, indicating they are ready.
5. Gently fold the beaten egg whites into the batter on low speed using an electric mixer until just combined. Pour the mixture into the prepared baking dish.
6. Place a pan of hot water on the lower rack of the preheated oven; set the baking dish into the water bath. Bake for 45 minutes, or until the cake is set. For the ultimate experience, serve the cake warm.

Nutrition

• Calories: 188 kcal
• Fat Content: 2 g
• Fiber Content: 0 g
• Sodium Content: 134 mg
• Protein Content: 2 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g