While baking, the batter magically separates into a fluffy cake on top of a luscious lemon pudding. This tangy-sweet dessert is delicious warm, at room temperature or cold out of the refrigerator.
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3 large Land O Lakes® Eggs, separated
1 cup granulated sugar, divided
1/3 cup Land O Lakes® Butter, softened
1 tablespoon freshly grated lemon zest (about 2 lemons)
1/4 cup fresh lemon juice
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup 2% or whole milk
1 tablespoon powdered sugar
STEP 1
Fill large roasting pan or 13x9-inch baking pan with water to 1/2-inch depth; place on rack in oven. Heat oven to 350°F.
STEP 2
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy, stiff peaks form. Set aside.
STEP 3
Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon zest and lemon juice; continue beating until well mixed. Add flour, salt and milk. Beat at low speed until well mixed. Gently fold in beaten egg whites.
STEP 4
Pour mixture into ungreased 8-inch square baking dish or 1 1/2-quart round casserole. Place baking dish into roasting pan with water. Bake 40-45 minutes or until golden brown. Remove baking dish from water; cool 10 minutes. Sprinkle with powdered sugar.
COLLECTION
Keep your time short and your baking sweet with these easy baking recipes. These simply irresistible cakes, bars and sweet breads can be in the oven in just 20 minutes—using common ingredients you’re likely to have on hand!