The retro lemon dessert recipe that's gone so fast, you have to double it

It's the perfect dessert for lemon-lovers.

Spring and summer mean bright, fresh desserts that are simultaneously decadent and refreshing. Whether you're a fan of no-bake bars, ice-box pies, or zingy puddings, lemon is one of those flavors that delivers on every front, and this retro Lemon Pudding Cake might be the dessert of the year.

Custardy like a pudding and moist like a tres leches cake, this recipe follows the same principle of a soufflé by separating the yolks and the whites, but it's much less fussy. It packs plenty of lemony flavor—just like a lemon bar—making it an instant crowd-pleaser. Read on to learn how to make it, but make sure to double the recipe if you want to have leftovers!

How To Make Lemon Pudding Cake

The most complicated part of this dessert is separating the egg yolks and whites, which recombine later for a lemony, buttery batter. But this recipe isn't precious—no need to worry about carefully folding the egg whites in as you might with many tortes or soufflés. Instead, carefully add the whites while beating the mixture on low. The result is a perfectly moist "pudding," which is rustic yet tasty and tender.

1. Prepare the baking dish and hot water bath. Lightly grease an 8x8-inch baking dish with butter.
2. Combine wet ingredients. In a stand mixer or with a handheld electric mixer, beat together the egg yolks, lemon juice, softened butter, and lemon zest until combined, thick, and lemon-colored.
3. Combine dry ingredients. Whisk together flour, sugar, and salt.
4. Add dry ingredients to wet ingredients. Alternating with milk, add the dry ingredients to the wet egg yolk mixture, beating well after each addition.
5. Beat egg whites. In a separate, clean bowl, beat egg whites until they form stiff peaks.
6. Add egg whites to the prepared batter mixture. With the beater or mixer on low, add the egg whites to the egg yolk mixture until just combined. Pour the mixture into the prepared baking dish.
7. Bake. Fill a larger, deeper baking dish partway with water, then place it in the preheated oven. Transfer the cake dish to the hot water bath in the oven, and bake it at 350 degrees F for 45 minutes, or until cooked through.

Tips, Tricks, and Swaps

This cake requires a few separate steps, but its ingredient list is simple. All of the flavor comes from the lemon juice and zest, so variations on any fresh fruit juice make for a similarly bright, zingy dessert. Here are some ideas for switching up—and improving—this instant dessert classic.

• Swap lemon juice and zest for any citrus option—such as lime juice and zest, or even orange juice and zest—playing with these fresh, tangy fruits allows for endless variations on the spring dessert.
• If you do not have fresh citrus on hand, no problem—bottled lemon juice or lime juice works well in a pinch, and you can skip the step that calls for fresh zest.
• Serve warm, with extra zest and a dusting of powdered sugar on top of the cake for an elevated look.
• This cake pairs well with a fresh whipped cream topping.

Praise From the Allrecipes Community

More than a few Allrecipes members double this recipe at the risk of running out of it—it's simply that good and that irresistible. Here's what our community has to say:

• "Oh My God! If I die and go to heaven, I will be happy eating this for eternity. Probably the most delicious cake I have ever eaten, so light and fluffy, full of flavor and the pudding at the bottom! It just doesn't get better than that." —4sweetness
• "My husband loves lemon desserts, so I thought I'd try this recipe. It was delicious! I made it as per the recipe and everything turned out great. Next time, I'm doubling the recipe as it was gone too fast." —Susan Potter
• "This was so easy and so delicious! Company worthy. Served with strawberries on the side. Yum yum yum" —June

Read the original article on Allrecipes