Warm Lemon Pudding Cake
INGREDIENTS
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2 Tbsp. (28 grams) butter, at room temperature
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1 cup (225 grams) white sugar, divided
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3 large eggs, separated
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1 Tbsp. lemon zest
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1/4 cup (25 grams) all-purpose flour
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1/4 tsp. salt
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1 cup (250 ml) milk
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2/3 cup (158 ml) freshly squeezed lemon juice (3-4 lemons)
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2 Tbsp. icing/confectioners sugar, for garnish
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