Baked Lemon Pudding Cake

It's like magic!!  Pour cake mixture into the baking pan and while it bakes, it separates so you will have pudding on the bottom, cake on the top!  An old-fashioned dessert best served warm. 

20 min.prep time 1:15total time      6 servings 

Ingredients 

• 3 eggs, separated (keep 3 yolks and 2 whites)
• ¼ cup sugar
• 1 tsp vanilla

• ¾ cup sugar
• 1/2 cup butter, softened
• 1/3 cup lemon juice
• 1 Tbsp freshly grated lemon zest
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup milk

Optional:  powdered sugar, whipped cream, ice cream

Directions:

Heat oven to 350°F. Beat 2 egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and SOFT peaks form. Set aside.
Combine remaining 3/4 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in milk. Gently fold in beaten egg whites.
Pour mixture into ungreased 8 x 8” baking dish (or 1½ quart casserole dish). Place 13 x9” baking pan on oven rack; pour boiling water into baking pan to 1/2" depth. Place casserole into the water-filled 13x9” baking pan. Bake for 45 to 55 minutes or until golden brown. Remove casserole dish from water; cool 10 minutes. If desired, sprinkle with powdered sugar; add whipped cream or ice cream. 

Adapted from:  http://www.landolakes.com/recipe/1010/baked-lemon-pudding-cake