Lemon Pudding Cake

Mike Garten

Yields:

Total Time:

55 mins

Charm your Easter guests with this sugar-coated lemon cake.

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Ingredients

1. Step 1Heat oven to 350°F and grease shallow 2-quart oval baking dish.
2. Step 2Using electric mixer, beat butter, granulated sugar and egg yolks in large bowl until light and fluffy, about 3 minutes. Add flour and mix to combine. Reduce mixer speed to low and mix in milk and lemon juice (batter may look curdled).
3. Step 3In second bowl, with clean beaters, beat egg whites until stiff peaks form, 3 minutes. Stir one-third of whites into lemon mixture, then fold in remaining whites until combined.
4. Step 4Transfer mixture to prepared baking dish and place dish in roasting pan. Add enough boiling water to roasting pan to come one-third of the way up baking dish. Transfer roasting pan to oven and bake until light golden brown, 35 to 40 minutes.
5. Step 5If desired, place a bunny cutout on top of cake, then dust with confectioners’ sugar. Carefully lift away template and serve.