Portion: Makes 8 servings
1/3 cup sugar
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
1 tsp lemon zest
2 tsp lemon juice
1/2 cup lemon juice, strained
1/2 cup sugar
To make lemon syrup: but lemon juice and sugar in a small pot over medium heat. Cook until sugar has dissolved and bubbly. Remove from heat, let cool.
Preheat oven to 350F
Grease and sugar 8 4-oz ramekins
Warm eggs in their own shell by soaking them in warm water.
Whip eggs and sugar in a mixer fitted with the whisk attachment until very pale and airy, about 10-15 minutes.
Sift together dry ingredients.
Combine butter, vanilla, zest and juice and set aside.
Reduce speed on mixer to low and add dry ingredients quickly but not all at once, until almost blended. Add butter mixture, and mix just until blended.
Spoon cake mixture evenly between ramekins, leaving 1/2 inch at the top for expansion.
Bake for 20-25 minutes until cake is golden and springs back when you touch it.
Drizzle cake with lemon syrup and serve immediately.
Warming the eggs first will help them trap more air when whisked, thus making the cakes more airy and light.