There isn’t actually pudding in these cakes- it is just the magic of this recipe that gives the bottom of the cakes a pudding like consistency. They are sweet, tart, and best served warm.
Ingredients
Instructions
- Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray. Place the ramekins into a 9 X 13 inch baking dish.
- In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt.
- Add the flour and sugar and whisk until smooth.
- In a medium bowl use an electric mixer to beat the egg whites until soft peaks form. Spoon ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and gently fold into the lemon mixture until smooth.
- Spoon the batter evenly into the ramekins (it will come almost to the top). Pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 minutes, or until the cakes are puffy and lightly golden brown on top.
- Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for 20 minutes before serving. They will sink a little bit as they cool. Dust with powdered sugar and serve with berries, if desired.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
