Meyer Lemon Pudding Cake

Step 1: Preheat oven to 350F.

Step 2: Butter a 1 quart souffle dish; or you can use smaller dishes or ramekins, if you want individual servings.

Step 3: In large bowl, beat butter at medium speed until light and fluffy.

Step 4: Add the sugar and lemon zest and beat until combined.

Step 5: Add the egg yolk, one at a time, beating well after each addition.

Step 6: Reduce speed to low and add half the lemon juice, half the flour and half the sour cream, and beat until smooth; repeat with remaining lemon juice, flour and sour cream

Step 7: Beat the egg whites at medium speed until foamy; increase speed to medium high, add the salt, and beat to stiff peaks.

Step 8: Add one-quarter of the whites to the lemon mixture and gently fold in; continue to fold in whites one-quarter at a time.

Step 9: Transfer it to prepared souffle dish or dishes.

Step 10: Place dish or dishes in larger pan and carefully pour boiling water around it to a depth of 1 inch.

Step 11: Bake for 50 - 60 minutes or until slightly golden brown and the centre is just set; the cake should spring back when gently touched.

Step 12: DO NOT OPEN OVEN DOOR DURING BAKING.

Step 13: Remove from the water bath immediately and cool on rack for 10 - 15 minutes.

Step 14: Lightly dust with powdered sugar; serve warm.

Step 15: NOTE: if using smaller dishes or ramekins, decrease the baking time to 40 - 45 minutes, or until golden brown; just watch the cakes to be safe.