Lemon Pudding Cake

lemonpuddingcake This moist lemon pudding cake has been a family favourite for over 50 years. It makes a delicious lemony sauce on the bottom.

4 large eggs, separated
⅓ cup lemon juice, freshly squeezed
1 Tbsp. butter
1 tsp. lemon zest, freshly grated
1½ cups white sugar
½ cup all-purpose flour, unbleached, sifted
½ tsp. sea salt
1½ cups milk

To Serve:
whipped cream
lemon zest, finely grated

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease an 8" 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 coloured.

Combine sugar, flour and salt; add alternately with milk to 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.

Remove from the oven and let rest for 5 minutes. Serve warm with whipped cream and lemon zest.