Description
Indulge in these delightful Lemon Pudding Cakes that magically separate into a light sponge top and creamy pudding base as they bake. Bursting with zesty lemon flavor, these individual cakes are a perfect balance of sweet and tangy.
Ingredients
Scale
Egg Mixture:
- 3 large eggs, separated
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
Lemon Mixture:
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
Dry Ingredients:
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease six 6-ounce ramekins and place in a large baking dish.
- Mix egg yolk base: In a bowl, whisk egg yolks, sugar, melted butter, lemon zest, and lemon juice until smooth. Add flour, salt, then slowly whisk in milk.
- Beat egg whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold into lemon mixture.
- Bake: Divide batter into ramekins. Create a water bath and bake for 35-40 minutes until set and golden.
- Serve: Remove from water bath, cool slightly, and serve warm or chilled, dusted with powdered sugar.
Notes
- These cakes separate into a light sponge top and creamy pudding base as they bake.
- For extra lemon flavor, add a few drops of lemon extract.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 27g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
