Spray your ramekins with cooking spray and dust with sugar. Preheat the oven to 350F.

Whisk together the egg yolks, milk, lemon juice and lemon zest. Sift in the sugar, flour and salt and whisk to combine.

In a separate bowl whip the egg whites to a soft peaks form. Fold the whipped egg whites into the lemon batter.

Transfer the batter to the prepared ramekins. Place the ramekins into a baking pan and add water to the pan to create a water bath. The water should only reach half way up the sides of the ramekins.

Bake for 20 minutes or until the cakes are springy and golden brown on top. Serve warm with powdered sugar or allow to cool and top with fresh berries.