These lemon cakes are made from an easy batter which forms a layer of cake on the top and a tart, but sweet lemon pudding on the bottom.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Christin Mahrlig
2egg yolks,lightly beaten
1teaspoongrated lemon zest
2egg whites,stiffly beaten
Preheat oven to 350 degrees. Grease either a 1 1/2-quart baking dish or six 6-ounce ramekins. Mine were larger than 6 ounces and I had enough batter to make 4.
In a large mixing bowl, stir together sugar, flour, and salt.
Add milk, egg yolks, lemon juice, and lemon zest and mix well.
Gently fold in the beaten egg whites.
Pour batter into the prepared baking dish or ramekins and set in a 9x13-inch baking dish with 1-inch of water.
Place in oven and bake for 45 to 50 minutes for one large pudding cake. I baked mine for about 30 to 35 minutes. I would check 6-ounce ramekins between 20-25 minutes. You want the top to spring back when touched gently.
Cool 10 minutes on wire rack before serving. Sprinkle with powdered sugar to serve.