Marmalade Pudding Cakes

Directions

• In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest.
• In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture.
• Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13x9-in. baking pans; add 1 in. of boiling water to pans.
• Bake at 325° for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates.
• Combine marmalade and remaining lemon juice; drizzle over warm cakes.