Lemon Buttermilk Pudding Cake - cooking recipe

Ingredients

3 large egg whites
1 cup granulated sugar, divided in half
1 egg yolk
2 tablespoons unsalted butter, melted and cooled
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup fresh lemon juice
1 1/2 cups buttermilk
1 lemon, zest of, finely grated
hot water

Preparation

Preheat oven to 350 degrees F.
Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
(Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
Bake for 45 minutes until top is lightly browned.