Buttermilk Lemon Pudding Cake

• 1/2 cup flour, all-purpose
• 1/2 teaspoon baking powder
• 1 1/4 cups sugar or more to taste
• 1 1/2 cups buttermilk
• 1/2 cup lemon juice fresh
• 2 each egg yolks lightly beaten
• 2 teaspoons lemon zest optional
• 4 each egg whites

1. Preheat the oven to 350F (180C).
2. Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil.
3. Place the cups in a 2-inch-deep baking pan.
4. Begin to heat a kettle of water to a boil.
5. In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar.
6. Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside.
7. With an electric mixer, beat the egg whites and salt until the whites are stiff.
8. Beat in the remaining 1/2 cup of sugar.
9. Gently fold the egg whites into the batter.
10. Spoon the batter evenly into the prepared cups.
11. Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups.
12. Bake for 50 to 55 minutes, until puffy and golden.

flour, baking powder, sugar, buttermilk, lemon juice fresh, egg yolks, lemon zest optional, egg whites

Taken from recipeland.com/recipe/v/buttermilk-lemon-pudding-cake-41222 (may not work)