Lemon Pudding Cake

I hate weeks like these last few . . . I want so badly to have time to craft, but I just can't seem to fit it in. I have a list of a thousand things to start . . . two new quiet book pages, valentine's crafts (yes, it's next week), and some sewing projects. Work is completely crazy and the boys all need some love and attention. And any free time I find myself with gets taken up by sleep. So the list of things to do will move to this week. I did drag myself up off the couch this afternoon to do a little baking. I had seen a recipe on Cooks Country for Lemon Pudding Cake. I had all of the ingredients except for fresh lemons - so bottled lemon juice will just have to do. Can you say Yum!

So with no further adieu . . . the recipe.

Lemon Pudding Cake

1/4 C Flour

2 t Cornstarch

1 1/4 C Sugar, split

5 T Butter unsalted, softened

2 T Lemon Zest, grated

1/2 C Lemon Juice (about 4 lemons)

5 Eggs, separated

1 1/4 C Whole Milk, room temperature

2 qts Boiling Water

Preheat oven to 325 degrees. Grease 8" square baking dish.

Whisk flour and cornstarch in bowl. On medium high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes.

Beat in egg yolks, one at a time, until incorporated.

Reduce speed to medium-low and add in flour mixture. Mix until incorporated.

Slowly add milk and lemon juice, mixing until just combined.

Using a clean bowl and whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 2 minutes.

With mixer running, slowly add remaining 3/4 cups sugar until whites are firm and glossy, about 1 minute.

Whisk 1/3 of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.

Place kitchen towel in the bottom of a roasting pan and arrange prepared baking dish on the towel.

Spoon batter into prepared 8" baking dish.

Carefully place pan on oven rack and pour boiling water into pan until the water comes halfway up the sides of the baking dish.

Bake until the top surface is golden brown and the edges are set (center should jiggle slightly when gently shaken), about 60 minutes.

Transfer to a wire rack and let cool at least 1 hour.

Lightly dust with powdered sugar and serve.

This will definitely be a repeat recipe in our house. A great lemony-souffle, custard dessert that is super easy! And boy do I love lemony desserts!