Doc Willoughby, Executive Editor of Gourmet Magazine, shares the recipe for this delicious pudding cake, so called because it separates into a pudding layer and a cake layer as it bakes.
To make the cake, whisk together the flour, sugar and salt. In another bowl whisk together the milk, egg yolks, lemon zest and lemon juice. Then mix the wet ingredients into the dry ingredients until combined. Beat the egg whites until they form stiff peaks, then fold them into the batter. Pour the batter into a buttered pan and bake about 45 minutes until golden on top. This cake is ready to eat and delicious just the way it is, cake and pudding at the same time.
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