Lemon Pudding Cake

Step 1

Set a rack in the middle position and preheat the oven to 350 degrees Fahrenheit.

Step 2

Spray six 6 -oz ramekins with nonstick cooking spray. Set aside.

Step 3

Whisk together the egg yolks, lemon zest, lemon juice, milk, salt, and butter in a large bowl. Add the sugar and flour. Whisk until smooth.

Step 4

Using the bowl of an electric mixer, beat the egg whites until soft peaks form.

Step 5

Add 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.

Step 6

Arrange the prepared ramekins on a baking dish (9 X 13-inch). Spoon the batter evenly into the ramekins. Pour water (at room temperature) into the pan. The water should reach halfway up the sides of the ramekins.

Step 7

Place the baking pan in the oven and bake for about 40 to 45 minutes or until the cakes get fluffy and the tops are light golden brown.

Step 8

Remove the ramekins from the baking pan using a thong and move them to a rack. Allow them to cool for about 20 minutes.

Step 9

Dust with confectioner’s sugar and top with berries before serving.