Lemon Pudding Cake

My neighbor has a lemon tree, and when it's loaded with fruit, she is kind enough to share it with the neighborhood. She regularly puts 10-20 lemons on the her lawn, inviting us to take what we need. How thoughtful she is, how much we all appreciate her sharing. So what should I do with all the lemons I've got? Make my favorite lemon dessert, of course. I don't make a lot of desserts, but this one is so good and so easy, you can whip it up in literally 5 minutes. It's a combination soufflé, cake and lemon pudding. I like it best warm, but it's good any way you eat it.

Lemon Pudding Cake

1/2 cup flour

1/2 tsp salt

1 T. butter, room temperature

4 large eggs, separated, at room temperature

1 cup sugar

1/3 cup lemon juice

zest of one lemon

1 1/2 cups milk (I use low fat milk)

Preheat oven to 350 degrees

In a small bowl, combine flour and salt. In a larger bowl, beat together butter, egg yolks, sugar, lemon juice and zest. Combine thoroughly. Add the dry ingredients and wet ingredients slowly, until well combined.

In a separate bowl, beat egg white until stiff. Fold the whites into the other mixture until just combined. Do not overmix or you will deflate the egg whites. Pur the batter into an 8 inch greased baking dish. Place baking dish in a pan of hot water, and transfer to the oven. Cook for 40-45 minutes, turning half way through for even browning. Allow to rest for half an hour before serving.

Serve in bowls, as the inside of the cake is runny. It's a soufflé on top, cake in the middle, and pudding on the bottom. Some people like to serve it with a dollop of whip cream on top, but I like it just the way it is. It's a lemon lovers delight!