Lemon Pudding Cake

My mother-in-law asked me to make these pudding lemon cakes. I looked for a recipe and found one. I changed it a little. It is really easy cake and tastes like sponge cake on top of pudding.

Lemon Pudding Cake

4 tablespoons sugar

Pinch salt

1 tablespoon olive oil

4 teaspoons all purpose flour

Zest of one lemon

4 teaspoons lemon juice
½ cup milk
1 egg, separated

Combine sugar, salt, oil, milk and yolk in a bowl.

In another bowl, beat the white until soft peaks. Take the same beaters and beat the milk mixture to break up the yolk. Fold the egg white into the milk mixture. Divide the batter between two ramekins (no need to grease them).

Bake at 350 F for 20 minutes. The tops will puff out. Serve warm or chilled.