Individual Lemon Pudding Cakes
Posted by Donna-Marie Pye on
This dessert bakes into two dreamy layers—fluffy cake on top, silky lemon pudding underneath. One spoonful of these lemon pudding cakes, and you’ll be hooked!
Ingredients...
- 3 large eggs, separated
- 1 cup milk
- 2 tsp lemon zest (from 2 lemons)
- 6 tbsp lemon juice (from 2 lemons)
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
- 6 tbsp all-purpose flour
- 1 cup granulated sugar
- Fresh berries and icing sugar for garnish, optional
Method...
- Preheat the oven to 350°F BAKE (not convection bake) and set a rack in the middle position. Spray six (6-oz) ramekins with non-stick cooking spray.
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In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. In a bowl whisk together flour and sugar until blended. Add flour mixture to the batter and whisk until smooth.
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In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
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Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour warm tap water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.)
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Garnish: Dust with icing sugar and serve with berries, if desired.
Tips: If you don't have individual ramekins, you can easily make this recipe in an 8x8 inch square or round pan. But you will still need to bake it in a water bath.
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