Lemon Pudding Cakes (Edit)

Fluffy cake on top, silky lemon pudding underneath. From https//www.onceuponachef.com/recipes/lemon-pudding-cakes

Yield

6

Ingredients

  • 3 eggs, separated

  • 1 cup milk

  • 2 tsp lemon zest (about 2 lemons)

  • 2 Tbsp butter, melted

  • 1/4 tsp salt

  • 6 Tbsp flour

  • 1 cup sugar

  • Toppings Powdered sugar, fresh fruit, etc.

Directions

  • Preheat the oven to 350°F and set a rack in the middle position.

  • Spray six (6-oz) ramekins with nonstick cooking spray.

  • In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt.

  • Add the flour and sugar and whisk until smooth.

  • In a new bowl, beat the egg whites until soft peaks form.

  • Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth

  • Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.

  • Place the prepared ramekins into a 9-by-13-inch baking dish.

  • Ladle the batter evenly into the ramekins (it will come almost to the top).

  • Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top.

  • Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that’s okay.)

  • Dust with powdered sugar and serve with berries, if desired.