Lemon Pudding Cake

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

Serve 6
Cook in 55 minutes

Ingredients
4 tbsp. unsalted butter, at room temp, plus more for the dish
1 c. granulated sugar
3 large eggs, separated
1/3 c. all-purpose flour
3/4 c. whole milk
1/3 c. fresh lemon juice
Confectioners’ sugar, for dusting

Directions

• Heat oven to 350°F and grease shallow 2-quart oval baking dish.
• Using 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).
• In 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.
• Transfer 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.
• If desired, place a bunny cutout on top of cake, then dust with confectioners’ sugar. Carefully lift away template and serve.