Warm Lemon Pudding Cake

Ingredients

3 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

DIRECTIONS

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 and 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.

Source: Baked Lemon Pudding Cake

Ingredients

3 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

DIRECTIONS

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 and 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.

 Source: Baked Lemon Pudding Cake

Ingredients

3 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

DIRECTIONS

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 and 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.

source: http://www.landolakes.com/recipe/1010/baked-lemon-pudding-cake

NOTES: You should make this dessert. It was so good.  Don't skimp on the lemon zest and I even added some lemon extract for some extra tartness.