Creamy Baked Lemon Pudding Cake - cooking recipe

Ingredients

2 tablespoons flour
1 cup sugar
3 tablespoons butter, room temperature
2 egg yolks
2 egg whites
1 cup half-and-half cream (or use full-fat milk)
1 tablespoon lemon lemon zest
1 lemon, juice of
whipped cream

Preparation

Set oven to 350 degrees.
Butter a small casserole dish.
In a large bowl combine flour and sugar, add in the softened butter; mix to completely combine.
In a medium bowl beat the egg yolks and half and half milk until smooth.
Stir in lemon zest and juice.
Beat the egg whites until stiff, then fold into the batter.
Pour into baking dish and set the dish in a pan of hot water.
Bake for about 35-40 minutes, or until the top is golden brown.
Serve topped with whipped cream.