This is a cake that “magically” creates a pudding layer beneath the moist, lemony sponge. Natalie can’t wait to try this out on Charlene… and maybe even her guests!
Ingredients:
1 cup sugar
1/8 tsp salt
1/4 cup flour
4 tbsp melted butter
1/3 cup freshly squeezed lemon juice
grated zest of one lemon
3 eggs, separated
1 1/2 cups milk
Directions:
Preheat oven to 350. Butter 8-inch square baking dish. (Make sure you also have a bigger pan, at least 2 inches deep, that will hold the smaller pan comfortably.) Combine 3/4 cup sugar, salt, and flour in a large bowl. Add the melted butter, lemon juice, zest, and egg yolks; stir until thoroughly blended, then stir in the milk.
In a separate bowl, beat the egg whites with the remaining 1/4 cup sugar until they are stiff, but still moist. Fold the beaten whites into the lemon mixture, then pour the batter into the buttered baking dish.
Set the baking dish into the bigger, empty pan and place into the oven. Fill the bigger pan with hot water to halfway up the sides of the baking dish. Bake for about 45 minutes, until the top is lightly browned.
Serve warm or chilled.