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·butter, for ramekins
1/4 cunsalted butter, melted
3 largeeggs, separated, room temp
1/4 call purpose flour
1/4 tspsalt + 1/8 tsp
1 1/4 cmilk, room temp
1/3 clemon juice, room temp
1 Tbsplemon zest, finely grated
·whipped cream, lightly sweetened, opt
How to Make Lemon Pudding Cake
- Position rack in the center of oven, preheat 350. Butter 8-6oz ovenproof ramekins or custard cups; arrange in baking dish or roasting pan.
- In large bowl, whisk butter, 2/3 cup sugar, egg yolks until smooth and light; about 1 minute. Add flour, salt, enough milk to whisk the flour smoothly into egg mixture. Then whisk in remaining milk, lemon juice until smooth. The mixture will be runny.
- Put egg whites in a large bowl. Beat on medium speed until they begin to foam, 30-60 seconds. Increase speed to high and beat just until they hold soft peaks, another 1-2 minutes. Reduce speed to medium. With mixer running, very slowly sprinkle in remaining sugar; about a minute. Stop mixture and scrape bowl. Beat on high until white hold medium-firm peaks, about 30 seconds.
- Scrape 1/3 egg whites onto yolk mixture, sprinkle zest on top, whisk until combined. Gently incorporate the remaining whites into the batter, using the whisk in a folding/stirring motion. The batter will still be thin.
- Portion the mixture evenly among the ramekins; the cakes don't rise much, so you can fill within 1/8" of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into baking dish 1/2 way up the ramekins.
- Bake until tops are light golden and when touched with finger, they should be spongy and spring back, but hold a shallow indentation, 20-25 minutes.
- Using tongs, carefully transfer ramekins to a wire rack. Let cool to room temperature then refrigerate at least 2 hours, up to 24 before serving. Top with whipped cream, if desired.