Lemon Pudding Cake

Steps

1. 1

   Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water, then heat the oven to 350°F (180 °C) while the pan remains inside. Butter an 8-inch square or round baking dish.

2. 2

   In a large bowl, whisk together the egg yolks, lemon zest, lemon juice, and melted butter until combined.

3. 3

   In a separate bowl, stir together the sugar, all-purpose flour, and kosher salt.

4. 4

   Whisk half of the flour mixture into the egg-yolk mixture.

5. 5

   Whisk half of the milk into the batter.

6. 6

   Whisk in the remaining flour mixture, followed by the remaining milk, until the batter is combined.

7. 7

   Whip the egg whites until soft peaks form.

8. 8

   Gently fold the whipped egg whites into the batter, taking care not to deflate them completely.

9. 9

   Pour the batter into the buttered baking dish.

10. 10

    Place the filled baking dish in the roasting pan of water in the oven.

11. 11

    Bake until the cake is set, about 45 minutes.

    Start 45-minute timer