Lemon Pudding Cake

Summer bring to mind bright colors, sunshine, and refreshing lemonade. So in anticipation of that glorious season I made these moist, refreshing lemon cakes. 

First, separate three large eggs.

Whisk together egg yolks and room-temperature butter cut into small pieces.

Add milk, lemon zest, and lemon juice.

In medium bowl, combine flour and sugar. Then add egg mixture to flour mixture and stir until smooth.

With an electronic mixer beat egg whites and salt for 2-3 minutes on medium-high until peaks form.

Gently fold egg whites into lemon mixture.

Prepare the ramekins by placing them in a deep pan and filling pan with water half way up the ramekin.

Sprinkle course sugar over mixture.

Cover with foil.

Bake @ 350 for 40-45 minutes or until tops are golden.

You can eat them warm or, like me, you can wait until they cool and refrigerate them for a few hours. I think the lemony flavors really stand out that way and it's very refreshing especially if it's hot outside.

Recipe

Real Simple 

3/4 cup granulated sugar

1/3 cup all-purpose flour

3 large eggs

2 T unsalted butter at room temp, cut into small cubes

1 cup whole milk

1 t lemon zest, plus 1/3 cup lemon juice

1/2 t kosher salt

turbinado or other coarse sugar for sprinkling

In a medium bowl whisk together egg yolks and butter until combined. Whisk in milk, lemon juice, and lemon zest. 

In another medium bowl combine flour and sugar. Add lemon mixture to flour mixture and stir until smooth.

With an electronic mixer, beat egg whites and salt until stiff peaks for (2-3 min.)

Gently fold egg whites into lemon mixture. Spoon into 4 large ramekins, placed in a deep baking dish. Fill baking dish with water half way up the ramekins.

Sprinkle with coarse sugar. Bake at 350 degrees for 40-45 minutes for until golden brown.