Lemon Pudding Cakes
Spoon into these cakes and find a surprise: There's a delicate sauce at the bottom.
- 2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
- 1 1/4 cups whole milk
- Confectioners' sugar, for serving
Kitchen Tip: Baking the cakes in a water bath creates an even, gentle cooking environment, resulting in a moist, silky texture.
Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.