Shelly's Recipe

LEMON PUDDING CAKES

Category: Cakes

5 tablespoons butter, plus extra for buttering ramekins, room temperature (divided)
3/4 cup sugar
2 tablespoons grated lemon peel
3 eggs, separated
3 tablespoons flour
1/2 cup lemon juice
2/3 cup whole milk
Fresh berries for garnish
Powdered sugar for garnish

Generously butter six (3/4-cup) ramekins. Place in large baking pan and set aside. Preheat oven to 350 degrees.

Beat butter and sugar together 3 to 4 minutes, scraping beaters occasionally, until well blended. Add lemon peel and beat in yolks one at a time. Gradually add flour. Reduce speed and add lemon juice and then milk. Mixture will be thin and may appear curdled. Set aside.

In clean bowl with clean beaters, beat egg whites until soft peaks form. Gently fold egg whites into lemon mixture one-third at a time. Divide mixture evenly among prepared ramekins. Add hot water to baking pan to come halfway up sides of ramekins.

Bake at 350 degrees until tester inserted into centers of cakes comes out clean, about 18 to 20 minutes. Cakes will deflate after being removed from oven. Carefully remove ramekins from pan of water.

Serve warm, at room temperature or chilled. Pudding cakes can be made one day ahead and covered and refrigerated. Garnish with berries and a sprinkling of powdered sugar.