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1
Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat the bottoms and sides of the ramekins. Shake out any excess sugar.
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2
In a small bowl, whisk flour, 1/3 cup sugar, and salt. Set aside.
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3
Grate 1 1/2 tablespoons of lemon peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture.
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4
In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes.
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5
Add one-third of the beaten whites to the yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With a ladle, divide batter evenly among prepared ramekins.
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6
Arrange ramekins 1 inch apart in a large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims. Then, remove them from the oven.
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7
Cool cakes in pan on a wire rack for 5 minutes. With a sturdy metal spatula, carefully remove ramekins from the water filled roasting pan and transfer ramekins to a wire rack to cool 15 minutes longer.
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8
Run a thin knife around the edge of 1 ramekin. Place a small serving plate on top of the ramekin and invert the plate and ramekin together; remove ramekin from the cake. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm.
