Luscious lemon flavor that's one helluva science experiment ... you mix up a batter, pour it in a baking dish. Forty-five minutes later the miracle happens every time, somehow it separates into a creamy lemon pudding on the bottom of your pan, topped with a light sweet-tart sponge cake. Sift a little powdered sugar for lovely finish, and there you have it.
For a low sugar version, a good Stevia baking blend does the trick with no loss of flavor or texture. If you're a lemon lover, be prepared to fall head over heels!
LEMON PUDDING CAKE
4 large eggs, separated
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups whole milk
Place a roasting pan large enough to accommodate an 8-inch square baking dish on a rack in the center of the oven. Fill the pan with about 1-1/2 inches of water. With the pan inside, heat the oven to 350 degrees.
Butter the 8-inch square baking dish. Set aside.
In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
Whip the egg whites until soft peaks form, then gently fold them into the batter. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.