This yummy cake separates during baking, forming a velvety smooth lemon pudding underneath a moist cake topping. If you’re a fan of citrus flavors, substitute orange, lime or grapefruit for the juice and zest in this recipe. For a real taste adventure try a combination of orange and lemon. A dollop of whipped cream or a light dusting of powdered sugar is the perfect accompaniment to this cake. Store any leftovers in the refrigerator.

¾ cup white sugar
¼ cup flour
¼ tsp salt
¼ cup fresh squeezed lemon juice, approx 2 lemons
1 TBS lemon zest
1 TBS melted butter
1 cup milk
2 eggs, separated

Zesting the lemons before you juice them makes the process easier. You will get approximately 2 tablespoons of juice from one lemon and there are 4 tablespoons in ¼ cup. In a medium mixing bowl combine sugar, flour and salt. Stir in lemon juice, zest, butter and milk. Beat egg yolks until thick and pale, and add to the lemon mixture.

Beat egg whites until stiff but not dry, then fold them gently into the lemon mixture. If you’re too heavy handed when adding the egg whites, they will deflate and you won’t get the required volume of the cake. One way to test for the right consistency is to turn the bowl of whipped egg whites upside down. If they don’t fall out, they’re at the right consistency. ***Pour into a buttered 6 cup casserole or one prepared with a nonstick spray. Place in a larger pan and place in the oven. Then pour hot water to about 1 inch deep in the larger pan. Bake at 350° for about 40 minutes, or until the topping is set and golden. Serve warm or chilled.

You can also use a sugar substitute for this cake and still get fantastic results.

***You can also bake these in 4-6, 6oz ramekins prepared in the same way as you would one larger pan.

Lemon Lore - What You Get For the Money
6-8 lemons = 1 cup of juice
6-8 lemons = 35% of Vitamin C needed for one day
Juice of 1 lemon = 90% USDA for women
1 lemon = 18 calories and 5 g of sodium

More Lemon FYI
Arizona and California supply 95% of the country’s crop. Libson and Eureka are two of the major varieties but Meyer’s are one the most popular. Meyer lemons are named after Frank Meyer who discovered it in China in the early 1900’s. The Meyer lemon is actually a cross between a lemon and a type of orange. It is less acid, sweeter, and has a thinner skin. Its thin skin keeps it from being shipped so it’s generally not grown commercially. When shopping for lemons keep in mind that larger, thick skinned ones have less juice. Choose fruit that is bright yellow, glossy and firm. The juiciest ones are going to be heavy with fine grained skin. Lemons will keep 2 weeks at room temperature and almost 6 weeks in a plastic bag in the refrigerator. Let your lemons sit at room temperature for at least 30 minutes to get the most juice. Can’t wait that long? Pop it in the microwave for 30 seconds.