Baked Lemon Pudding Cake

1. 1

   Heat oven to 350F.

2. 2

   Beat egg whites in bowl at high speed until foamy.

3. 3

   Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.

4. 4

   Set aside.

5. 5

   Combine remaining 3/4 cup sugar and butter in another bowl.

6. 6

   Beat at medium speed, scraping bowl often, until creamy.

7. 7

   Add egg yolks, lemon juice and lemon zest; continue beating until well mixed.

8. 8

   Add flour and salt.

9. 9

   Beat at low speed until well mixed.

10. 10

    Stir in milk.

11. 11

    Gently stir in beaten egg whites.

12. 12

    Pour mixture into ungreased 1 1/2-quart casserole dish.

13. 13

    Place casserole into 13x9-inch baking pan.

14. 14

    Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.

15. 15

    Bake 45-55 minutes or until golden brown.

16. 16

    Remove casserole dish from water; cool 10 minutes.

17. 17

    Sprinkle with powdered sugar, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.