Luscious Lemon Pudding Cake

1. Preheat Oven

Preheat your oven to 350 degrees Fahrenheit and place the rack in the middle position. This ensures that your cake will bake evenly.

2. Cream Butter and Sugar

In a medium mixing bowl, mash together the softened butter and granulated sugar until the mixture resembles damp sand. This step might seem minor, but properly creaming the butter and sugar is essential as it sets the base for your cake's texture and sweetness.

3. Mix Yolks and Dry Ingredients

Next, mix the egg yolks, all-purpose flour, lemon zest, lemon juice, and whole milk into the butter-sugar mixture. Beat and whisk until you have a smooth batter. The citrusy aroma from the lemons should be a good indicator that your mixture is well-combined.

4. Beat Egg Whites

In a separate, clean large bowl, beat the egg whites until they form stiff peaks. This is crucial because the beaten egg whites will give your cake its light and airy texture.

5. Fold Egg Whites into Batter

Gently fold the beaten egg whites into the lemon batter by hand. Be careful not to deflate the egg whites; the folding motion should be gentle and deliberate. The resulting mixture should be light and airy, promising a fluffy cake.

6. Bake the Cake

Pour the batter into a 5-cup ceramic or glass baking dish, or alternatively, you can use ramekins or custard cups. Bake for about 40 minutes, or 20 minutes if using ramekins. The cake should be just set with a golden brown top when done.

7. Serve and Enjoy

Finally, dust the cake with confectioners’ sugar and serve it warm with softly whipped cream. The combination of the warm, tangy cake and the cool, creamy topping makes for a delightful treat. Enjoy!