Lemon Pudding Cake: A classic recipe that's so easy to make! Bakes up fluffy on top, with a luscious sauce on the bottom. Such bright & tangy lemon flavor!
Preheat the oven to 325 degrees F.
Place the yolks, sugar, milk, flour, and salt in a large bowl and whisk until smooth.
Whisk in the lemon zest and juice.
Whip the egg whites until they hold stiff peaks.
Add about 1/3 of the lemon mixture to the whipped egg whites, and fold together until combined.
Fold in the remaining lemon mixture, and transfer the batter to (4) 6-ounce ramekins.*
Place the unbaked cakes in a larger baking dish and pour hot water all around, until it comes about halfway up the sides of the pan.
Bake until puffy and springy to the touch (the cakes should be just barely beginning to turn golden around the edges); about 40 to 45 minutes.
*Can also be baked in an 8x8 square baking dish (adjust bake time as needed).