Preheat oven to 350 degrees F and position oven rack in the middle of the oven. Grease 4-6 ramekins, depending on size and place into a roasting pan. Meanwhile, bring 8-10 cups of water to a simmer.

In the bowl of your stand mixer fitted with the paddle attachment, cream together butter and sugar (except omit 2 tablespoons of sugar and set aside to use for the egg whites later) for 2-3 minutes. Once the butter and sugar have come together you should have a grainy, but combined mixture. Separate egg yolks and egg whites in separate bowls and add one egg yolk at a time to the sugar mixture until all are fully mixed in. Add lemon zest and incorporate. Next, add flour and salt and continue stirring until fully mixed in. Add milk and lemon juice and mix until combined (mixture will be somewhat liquid). If using your stand mixer for the next step, transfer to another bowl and clean mixer bowl well.

In another bowl or the bowl of a stand mixer fitted with the whisk attachment, beat your egg whites until soft peaks form. Sprinkle in remaining 2 tablespoons of sugar and beat until stiff peaks form.

Using a rubber spatula, very gently fold egg whites into the egg yolk mixture, making sure no big egg white chunks remain. Ladle batter into the prepared ramekins until almost full. Fill roasting pan with the simmering water until it comes halfway up the ramekins. Place in the oven and bake for 30-40 minutes. Cakes should have risen, may have a few light cracks on the surface and are lightly golden. Don’t let them become brown. Remove from the oven, then from the roasting pan and place on wire racks to cool for 10 minutes. Sprinkle with confectioners’ sugar and enjoy!