Lemon Pudding Cake
This moist lemon pudding cake has been a family favorite for over 50 years. It makes a delicious sauce on the bottom.
eggs, separated
4
large
lemon juice
⅓
cup
butter
1
tablespoon
lemon zest
1
teaspoon
white sugar
1 ½
cups
sifted all-purpose flour
½
cup
salt
½
teaspoon
milk
1 ½
cups
 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored.
  Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition.
  Beat egg whites in a glass, metal, or ceramic bowl until stiff.
  Gently blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.
  Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.
