Baked Lemon Pudding Cake

• 3 Land O Lakes Eggs, separated
• 1 cup sugar
• 1/3 cup Land O Lakes Butter, softened
• 1/4 cup lemon juice
• 1 tablespoon freshly grated lemon zest
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup milk
• Powdered sugar, if desired

1. Heat oven to 350F.
2. Beat egg whites in bowl at high speed until foamy.
3. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
4. Set aside.
5. Combine remaining 3/4 cup sugar and butter in another bowl.
6. Beat at medium speed, scraping bowl often, until creamy.
7. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed.
8. Add flour and salt.
9. Beat at low speed until well mixed.
10. Stir in milk.
11. Gently stir in beaten egg whites.
12. Pour mixture into ungreased 1 1/2-quart casserole dish.
13. Place casserole into 13x9-inch baking pan.
14. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.
15. Bake 45-55 minutes or until golden brown.
16. Remove casserole dish from water; cool 10 minutes.
17. Sprinkle with powdered sugar, if desired.

o lakes eggs, sugar, butter, lemon juice, freshly grated lemon zest, allpurpose, salt, milk, powdered sugar

Taken from www.landolakes.com/recipe/1010/baked-lemon-pudding-cake (may not work)