Meyer Lemon Pudding Cake

I love all things lemon. When I was a kid my grandmother always made me a lemon meringue pie for my birthday. When Spring rolls around I start thinking about making something lemony. This cake is light and creamy with the tangy taste of lemons. Delish!!

4 tablespoons of softened butter
1 cup sugar
zest from 1 large lemon
3 large eggs,separated
1/3 cup meyer lemon juice
1/3 cup flour
1 cup sour cream
1/4 heaping teaspoon of cream of tartar

Preheat the oven to 350 and spray a 1 quart oval baking dish or 6 ramekins with baking spray.
In a large bowl with a mixer beat the butter until fluffy. Add the sugar and lemon zest and beat until well combined. Add the egg yolks one at a time, beating well after each addition. Reduce the speed to low and add the flour, sour cream and lemon juice. Up the speed to medium and beat until just combined. Scrape down the sides of the bowl and beat again until smooth. In a separate bowl beat the egg whites and the cream of tartar until stiff peaks form. Fold in 1/4 of the egg whites to the lemon mixture by hand. And then gently fold in the rest of the egg whites. The batter should look light and fluffy. Transfer the batter to your prepared dish. Set the cake pan into a large baking dish. Pour in enough boiling water to cover the side of the cake pan by 1 inch. Bake for 50-60 minutes or until lightly golden brown on top and the center is just set. The cake should spring back when lightly touched. Do not open the oven during the baking process. Remove from the water bath and let cool for 10-15 minutes before serving. Dust with powdered sugar and serve warm.