 If you like lemon desserts, then you got to stick around for today's recipe because we're making lemon pudding cake now If you've never had this before What it is is a nice cake with a very with two layers the top layer is cake-like but very light and the bottom layer is like a Pudding hence the name. This is creamy and very Citrus-y and if you love lemon man, this is it. It's great to take to parties You know if you have a potluck and you need to bring a dish. This is the one you might want to try It's simple and easy. All right. I'm going to show you how to make this right after my chef joke Why did the lemon stop rolling down the hill? Because it ran out of juice We're going to start off here by prepping up our pan I have an eight by eight dish here baking dish that is just being smothered with some butter I have some softened butter Just rub it around with your fingers until you coat all the sides and the bottom of the pan and we'll just set that aside So let's start off here by separating three eggs All right, I'm going to put the whites in this little glass bowl here in the yolks in the other bowl This is the easiest way. I have found to separate eggs from egg yolks. Okay, so Just crack that egg and pour it into your hand There's no sharp edges and you just toss it back and forth in Usually it comes out intact now my one egg yolk did break but you want to keep it all in the yolk bowl So just keep tossing that egg back and forth as the egg white just drips right through your fingers We'll set these two bowls aside and then start working on some maple syrup We're going to be adding this to a very large bowl and this is what we're using to sweeten our cake To that we're going to add some melted butter So at this point, I like to take them hand mixer and just combine everything really well And now we'll drop in those egg yolks and mix those in as well Continue to mix this for about one minute on medium speed This recipe calls for a little bit of flour So I'm using Bob's red mill one-to-one baking flour which is gluten-free But you can use regular flour if you like want to place the flour into a strainer so that you can shake it in And not have any lumps So just shake some in and then mix it with your hand mixer and then add a little bit more and then just Continue until it's all mixed in Now remember you can find the written recipe below the video in the description area So just click down there until you find it and scroll down Now I'm going to zest two whole lemons into this batter So you want to do it just one swipe and rotate your lemon You don't want to get down to the white part because it's bitter So just stick with one swipe and that will get you all those nice lemon oils And since we're going to be juicing our lemons you're going to want to zest first and juice second I like to use a handheld citrus juicer like I have here to squeeze those lemons Just like you would the like button if you're enjoying this video So we're adding five tablespoons of lemon juice here, which is just enough to pucker your lips All right now we're going to mix that in And now I'm going to add a little bit of almond extract This really adds a nice flavor to the cake Along with a cup of whole fat milk now you can use any milk alternative that you like but uh I think you need to use some with some fat in it All right, we're going to add a pinch of salt and then we're going to mix this up one more time And don't forget to preheat your oven to 350 degrees Fahrenheit It's time to whip those egg whites into some nice stiff peaks But before I do I'm going to add some cream of tartar This is going to help to stabilize the egg whites So I'm going to start blending the egg whites first and then I'm going to sprinkle in the cream of tartar It will probably take three or four minutes to get some nice stiff peaks like you see here Now you want to add about a third of the egg whites to the mix and mix it with the beater Mix this until it's pretty well mixed in and you don't notice the egg whites Okay, so mixing this with the beaters is going to lighten up the batter And then we're going to add the rest of the egg whites and we're going to fold them in with a spatula Just be patient here and keep on folding Start from the center and just kind of move it around until it looks something like this Well blended We're going to pour our luscious batter into our prepared baking dish The cool part about this cake is when it bakes it will bake into two layers I'm going to place this into the center of my oven and bake it for 35 minutes It must be time for chef joke number two. Here we go. Why do lemons wear suntan lotion? Because they peel Here's our lemon pudding cake after 35 minutes in the oven I bought some toasted almonds from Trader Joe's and I think it's an excellent addition to this It gives it a nice little texture. The crunch is really nice I think this cake is great right out of the oven nice and warm, but some people also like it cold So either way works What's really amazing is when it cooks it actually separates on its own into two layers So we got that very light top layer and then the bottom is like pudding If you love lemon, this is a definite must try And if you're a lemon fanatic, you're going to want to try my lemon tiramisu This thing is incredibly delicious as well. Click the link on the screen. It'll take you right to the recipe Did you enjoy today's video? How about the jokes? Well, if you did enjoy it, let me know by Smashing the old like button. All right Leave me a comment because I always love to hear from you and we'll see you back here next week for another delicious and healthy recipe