Heat the oven to preheat: Make sure your oven is preheated at 350°F (175°C). Prepare a 9×9-inch baking dish or separate ramekins with cooking spray.

To make the dry ingredients, put the flour, salt, and 1 cup of granulated sugar in a bowl and stir until smooth.

Melt the butter in a separate bowl. In a second bowl, mix together the egg yolks, milk, lemon juice, and zest until creamy.

Blend Wet and Dry components: Whisk in the wet components slowly until the dry ingredients are fully incorporated and a thick mixture forms.

Separate the egg whites and beat them in a separate clean dish until soft peaks emerge. While beating, gradually add the remaining half cup of granulated sugar. Beat until firm peaks are formed.

Just blend the batter with the beaten egg whites by gently folding them in. The egg whites will lose their elasticity and the cake’s texture if you overmix the batter.

After you have your baking dish or ramekins ready, pour in the batter and bake. A water bath may be made by placing the dish or ramekins in a bigger baking pan and then filling the pan with boiling water. The pudding cake will bake more uniformly and keep its moist texture if you do this.

Place the lemon pudding cake in a preheated oven and bake for 45 to 50 minutes, or until the top becomes golden and the cake is firm but somewhat wobbly in the middle.

After taking the pudding cake out of the oven, let it cool for a little before cutting and serving. Serve warm with a dollop of whipped cream as a garnish and dust with powdered sugar if preferred. You can also add fresh berries.