I made Lemon Pudding Cakes for dessert on Easter, and they were DELICIOUS!!
SO…I decided to make them again the other night when we had some friends over. I shook it up a little and incorporate some blackberries that Maya and I picked earlier that day.
What you need…
- 3/4 Cup Granulated Sugar
- 1/3 Cup All-Purpose Flour
- 3 large eggs (separated)
- 2 Tablespoons Unsalted Butter (room temp)
- 1 Cup Whole Milk
- 1 Teaspoon Finely Grated Lemon Zest
- 1/3 Cup Fresh Lemon Juice and Blackberry Juice ( just strained a handful of berries and then filled the rest of the 1/3 Cup with lemon juice 🙂
- 1/2 Teaspoon Kosher Salt
- 3 Teaspoons Turbinado or Some Other Coarse Sugar
What to do…
- Heat oven to 350° F.
- Place six 4-ounce ramekins into a 9×13 Pyrex dish.
- In a medium bowl, whisk together the granulated sugar and flour; set aside.
- In a second medium bowl, whisk together the egg yolks and butter until combined.
- Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
- Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes.
- In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
- Divide the pudding mixture among the ramekins (about 3/4 of a cup each). Dividing evenly, sprinkle with the turbinado sugar.
- Refrigerate for a couple of hours if you have the time.
- To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins.
- Bake until the tops are golden brown. I accidentally undercooked mine at 35 minutes, and honestly the general consensus was that was a happy accident. Original recipe says to cook for 40-45.
- Take out of the pan and let cool on a rack.
- Here’s what I would do again, but didn’t have time to do this time, which is why the pudding and cake aren’t as separately defined. I refrigerated the cakes for a few hours before cooking and the pudding was creamy and the top cake was solid but moist. Also, you can eat them right away, and it will be more like a lemon molten cake. To each his own, but cold lemon sounded better to me. 🙂
- Can make one large cake (probably best in an 8×8 pan). If you do that cook for 30-35 minutes.
For reference, here’s what the original lemon cakes looked like that I refrigerated for a few hours before baking. A definite distinction between the pudding and the cake. Either way…still so good!
Enjoy!! We did! 🙂
Pingback: Lemon Pudding Cakes |
Thank you so much! I felt like both the pictures and the execution were much better the first time around, but oh well 🙂 Happy Monday!
LikeLiked by 1 person