Baked Lemon Pudding Cake
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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How to make
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.
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 until combined. Add egg yolks, lemon zest and lemon juice; continue beating until well mixed. (Batter will not be smooth; it will look curdled.) Add flour, salt and milk; beat at low speed until well mixed. Gently fold in beaten egg whites until batter is foamy.
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.
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