Lemon Pudding Cake

Directions

1. 1
   Preheat oven to 350 degrees F. Grease 3 6-ounce ramekins with baking spray or butter. Alternatively, you can use 1 8-inch round baking/ casserole dish.
2. 2
   In the bowl of a stand mixer, whisk the egg whites on medium-high heat until stiff peaks form.
3. 3
   Transfer whipped egg whites to a separate bowl.
4. 4
   In the same bowl of the stand mixer (you dont need to clean it), combine the sugar melted butter and flour.
5. 5
   Mix on medium low-speed until combined.
6. 6
   Add in egg yolks, lemon juice, whole milk, vanilla extract and lemon zest.
7. 7
   Mix until well combined.
8. 8
   Using a rubber spatula, fold in a third of the egg whites into the egg yolk batter until just combined. Repeat with the remaining egg whites, folding in a third at a time, until its all combined.
9. 9
   Pour the batter into the prepared ramekins.
10. 10
    Bake until cake is set and the tops are golden brown, about 20-30 minutes. A cake tester inserted into the center will come of clean on the top cake part and wet in the pudding bottom. Please note the baking time will depend on the size of the baking dish you use.
11. 11
    Remove cakes from oven and let cool slightly before serving. Top with fresh raspberries and powdered sugar. I prefer serving cakes warm but you can serve it at room temperature as well.