Lemon Pudding Cakes (8 Easy Ingredients)

sallysbakingaddiction.com

Barbara J Worns

3 large eggs, separated

¾ cup (180ml) whole milk, at room temperature

2 Tablespoons (30g) unsalted butter, melted and slightly cooled

2 teaspoons lemon zest

½ cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons)

1 teaspoon pure vanilla extract

⅓ cup (41g) all-purpose flour ( spoon & leveled)

¼ teaspoon salt

1 cup (200g) granulated sugar, divided

optional: 1 Tablespoon confectioners’ sugar for dusting and/or fresh berries and lemon slices

Directions at sallysbakingaddiction.com

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