Lemon Pudding Cake

A cool lemon pudding cake topped with a dab of whipped cream is delightful.  This recipe is easier than most and oh, so good.  It has a soft sponge cake on top of a thick lemony pudding. 

6 eggs
1 cup milk
1/2 cup lemon juice (about three lemons)
Zest from one lemon
1 cup sugar
2/3 cup all purpose flour
Scant 1/4 teaspoon salt

Spray a 2-quart baking pan with cooking oil.  Preheat the oven to 350 degrees.

1.       Separate the egg whites and yolks into two medium bowls being careful not to get any yolk in with the whites.  The fat from the yolk will cause the whites not to beat properly.  The easiest way to avoid getting yolk with the white is to separate the eggs individually into cups and pour the separated portions into the bowl after each egg is separated.

2.       Remove the zest from one lemon with a fine grater.  The zest is the outer skin of the lemon.  Be careful not to remove the white pith for it is bitter. 

3.       With an electric mixer, beat the egg yolks until they thicken and creamy yellow.

4.       Beat in the milk, lemon juice, and lemon zest.  Add the sugar, flour, and salt and stir until smooth. 

5.       Wash the beaters thoroughly and then beat the egg whites until stiff peaks form.  Fold the egg whites into the egg batter with a spatula. 

6.       Pour the batter into the baking pan.  Place the baking pan into a larger pan, 8 1/2 x 13, and then fill the outer pan with water to a depth of one inch. 

7.       Bake at 350 for 35 to 40 minutes or until the top is browned.  The cake should be only slightly jiggly.