Description
Delight your taste buds with these heavenly Lemon Pudding Cakes that are light, refreshing, and perfect for any occasion. These individual desserts have a delicate balance of sweetness and tanginess that will leave you craving for more. Enjoy the creamy pudding layer beneath a golden cake top, all infused with the zesty flavor of lemon.
Ingredients
Scale
Egg Mixture:
- 3 large eggs, separated
- 1 cup granulated sugar, divided
- 2 tablespoons unsalted butter, softened
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
Additional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly butter six 6-ounce ramekins and place them in a baking dish.
- Prepare the egg mixture: In a large bowl, beat the egg yolks with 3/4 cup of the sugar until thick and pale. Beat in the butter, lemon zest, and lemon juice until smooth. Stir in the flour and salt, then gradually whisk in the milk.
- Whip the egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Combine mixtures: Gently fold the egg whites into the lemon mixture until just combined. Divide the batter evenly among the ramekins.
- Bake: Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 30-35 minutes until set.
- Serve: Remove from the water bath, let cool slightly, and dust with powdered sugar before serving.
Notes
- These delicate cakes are best served warm.
- For extra flavor, serve with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cake
- Calories: 220
- Sugar: 28g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
