Lemon Cake Pudding

A favorite dessert Wendy’s mom used to make on special occasions...

2 tablespoons butter
1/2 cup granulated sugar
2 eggs, room temperature, separated
3 tablespoons flour
1 3/4 cups milk
1/4 cup lemon juice (about 2 lemons)
1 tablespoon grated lemon peel

Preheat oven to 350°
In a large mixing bowl, beat butter with sugar until light.
Beat in egg yolks until well blended.
Stir in flour; add milk, lemon juice, and lemon peel.
Beat egg whites until soft peaks form; fold egg whites into lemon cake batter mixture.
Turn lemon pudding cake batter into a shallow buttered 8-inch baking dish.
Set dish in a pan on oven shelf; pour boiling water into the outer pan to a depth of about 1 inch.
Bake for about 45 minutes, or until browned. A clean knife inserted in the center of lemon pudding cake should come out clean when cake is done.
Let stand for 15 minutes before serving from pan. Serve lemon pudding cake with whipped topping or sprinkle with sifted confectioners' sugar.
Lemon pudding cake serves 6.