Lemon Pudding Cake Recipe

Preheat the oven to 350°F (175°C). Grease four ramekins or a small baking dish.

In a medium bowl, separate the egg yolks and whites. Set the whites aside.

In a separate bowl, whisk together the sugar, flour, and salt. Add the lemon zest, lemon juice, and milk. Mix until well combined.

Beat the egg yolks and add them to the mixture.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture.

Pour the batter into the prepared ramekins or baking dish. Place the ramekins or dish in a larger baking pan filled halfway with hot water.

Bake for 35-40 minutes, or until the top is golden and set. The bottom layer will be a creamy lemon pudding, and the top layer will be a fluffy cake.

Carefully remove the ramekins or dish from the water bath. Let cool for a few minutes before dusting with powdered sugar.

Serve warm or chilled. Enjoy the tangy and creamy lemon pudding cake!