Lemon Pudding Cake

Instructions

1. Position the rack in the center of the oven and preheat to 350°F (175°C).
2. Prepare an ungreased 1-quart baking dish and a larger shallow pan filled with 1 to 2 inches of hot water for a water bath.
3. In a medium bowl, whisk or stir together the sifted cake flour, 1 cup plus 2 tablespoons of sugar, and salt; set aside.
4. In a separate bowl, beat the egg yolks with the lemon juice and grated lemon peel.
5. Gradually add the egg yolk mixture to the flour mixture, stirring until smooth.
6. In a clean bowl, beat the egg whites until soft peaks form.
7. Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form.
8. Gently fold the egg whites into the batter, maintaining as much air as possible.
9. Pour the batter into the prepared baking dish.
10. Place the baking dish into the larger shallow pan with hot water to create a water bath.
11. Bake for approximately 45 minutes, or until the top is golden and the pudding is set.
12. Remove from oven and let cool slightly before serving.