A delightful twist on the classic lemon pudding cake, this recipe offers a light and airy texture with a burst of citrus flavor.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Grease an 8-inch square baking dish with butter.
Use a pastry brush for even application of butter.
In a mixing bowl, combine the sugar, salt, and flour.
Sift the flour for a smoother batter.
Add the melted butter, lemon juice, and zest to the dry mixture.
Mix until just combined to avoid overworking the batter.
Separate the eggs, adding the yolks to the batter and reserving the whites.
Ensure no yolk gets into the whites for optimal whipping.
Stir in the milk until the batter is smooth.
Use room temperature milk to prevent curdling.
In a separate bowl, beat the egg whites until stiff peaks form.
Add a pinch of salt to stabilize the egg whites.
Gently fold the beaten egg whites into the batter.
Fold gently to maintain the airiness of the batter.
Pour the batter into the prepared baking dish.
Tap the dish lightly to remove air bubbles.
Place the baking dish in a larger pan and fill the larger pan with hot water halfway up the sides of the baking dish.
Use boiling water for a consistent baking environment.
Bake for 45 minutes or until the top is golden and set.
Check doneness by gently shaking the dish; the center should jiggle slightly.
Serve warm or chilled, optionally with whipped cream.
Garnish with a lemon slice or mint leaf for presentation.
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