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|LEMON PUDDING CAKE
2 large lemons
1/4 c flour
1/4 tsp salt
3/4 c plus 2 TBSP sugar (divided use)
3 large eggs, separated, left at room temperature for 30 minutes
1 1/3 c milk
Whisk together flour, salt, and 1/2 c plus 2 tablespoons sugar in a large bowl. Finely grate 1 tablespoon zest from lemons, then squeeze 6 tablespoons juice. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar a little at a time and continue to beat until whites hold stiff, glossy peaks. Whisk about 1/4 quarter of whites into batter to lighten it, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour batter into buttered 1.5 qt baking dish and place dish in a larger roasting pan. Put pan on rack in middle of the oven and add enough hot water to pan to reach halfway up sides of the baking dish. Bake at 350 degrees until cake is puffed and golden, 45 to 50 minutes. Transfer to a rack. Serve warm or at room temperature.
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