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
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.