Lemon Pudding Cake

What You Need To Make Lemon Pudding Cake

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In a large bowl cream the butter and half the sugar add the zest and egg yolks, beat to combine. Stir with a wooden spoon the flour alternately with the milk. Then stir in the lemon juice. Combine well.

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In another bowl beat egg whites and remaining 1/3 cup sugar until stiff, then gently fold into batter. Pour into prepared cake pan. Place cake pan in a larger high sided pan filled with 1 1/2 inches of hot water. Bake for approximately 25-30 minutes.

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