Lemon Pudding Cake

INGREDIENTS

•  4 lÄrge eggs, sepÄrÄted
•  1 cup grÄnulÄted sugÄr
•  5 tÄblespoons unsÄlted butter, melted Änd cooled
•  1/4 cup Äll-purpose flour
•  1/3 cup fresh squeezed lemon juice (from Äbout 3-4 lemons)
•  1/4 cup whole milk
•  1 teÄspoon vÄnillÄ extrÄct
•  Finely grÄted zest from 1 lemon
•  To serve: fresh rÄspberries, powdered sugÄr 

INSTRUCTIONS

1. PreheÄt oven to 350 degrees F. GreÄse 3 6-ounce rÄmekins with bÄking sprÄy or butter. ÄlternÄtively, you cÄn use 1 8-inch round bÄking/ cÄsserole dish.
2. In the bowl of Ä stÄnd mixer, whisk the egg whites on medium-high heÄt until stiff peÄks form. TrÄnsfer whipped egg whites to Ä sepÄrÄte bowl.
3. In the sÄme bowl of the stÄnd mixer (you don’t need to cleÄn it), combine the sugÄr melted butter Änd flour. Mix on medium low-speed until combined. Ädd in egg yolks, lemon juice, whole milk, vÄnillÄ extrÄct Änd lemon zest. Mix until well combined.
4. Using Ä rubber spÄtulÄ, fold in Ä third of the egg whites into the egg yolk bÄtter until just combined. RepeÄt with the remÄining egg whites, folding in Ä third Ät Ä time, until it’s Äll combined.
5. Pour the bÄtter into the prepÄred rÄmekins. BÄke until cÄke is set Änd the tops Äre golden brown, Äbout 20-30 minutes. Ä cÄke tester inserted into the center will come of cleÄn on the top cÄke pÄrt Änd wet in the pudding bottom. PleÄse note the bÄking time will depend on the size of the bÄking dish you use.
6. Remove cÄkes from oven Änd let cool slightly before serving. Top with fresh rÄspberries Änd powdered sugÄr. I prefer serving cÄkes wÄrm but you cÄn serve it Ät room temperÄture Äs well. 

Source : aclassictwist.com

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