Lemon pudding cake is an old-fashioned dessert best served warm.
Story Behind the Recipe
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3 large Land O Lakes® Eggs, separated
1 cup sugar
1/3 cup Land O Lakes® Butter, softened
1/4 cup lemon juice
1 tablespoon freshly grated lemon zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar, if desired
Heat oven to 350°F.
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.
Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed. Add flour and salt. Beat at low speed until well mixed. Stir in milk. Gently stir in beaten egg whites.
Pour mixture into ungreased 1 1/2-quart casserole dish. Place casserole into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 45-55 minutes or until golden brown. Remove casserole dish from water; cool 10 minutes. Sprinkle with powdered sugar, if desired.
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