Lemon Pudding Cake II

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour an 8-inch square baking pan. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the sugar, salt, and melted butter until well combined. Beat in the sifted flour until smooth. Stir in the lemon zest and lemon juice. (5 minutes)

Recipe View 3 mins In a separate bowl, whisk together the milk and egg yolks until well combined. Gradually add the milk mixture to the lemon mixture, stirring until just combined. Be careful not to overmix. (3 minutes)

Recipe View 7 mins In a large, clean glass or metal mixing bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. (7 minutes)

Recipe View 5 mins Gently fold one-third of the beaten egg whites into the lemon batter to lighten it. Then, carefully fold in the remaining egg whites until just combined and no streaks of white remain. (5 minutes)

Recipe View 3 mins Pour the batter into the prepared baking pan. Place the baking pan inside a larger baking dish. Carefully pour hot water into the larger dish to create a water bath, reaching halfway up the sides of the cake pan. (3 minutes)

Recipe View 45 mins Bake in the preheated oven for 40-45 minutes, or until the top of the cake is lightly golden brown and a toothpick inserted into the cake layer comes out clean. (45 minutes)

Recipe View Remove the cake from the water bath and let it cool slightly before serving. The pudding layer will settle at the bottom. Serve warm or cold, garnished with a dusting of powdered sugar and fresh berries, if desired.