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Lemon Pudding Cakes Recipe

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4.1 from 14 reviews

Lemon Pudding Cakes are light, airy, and bursting with fresh citrus flavor. These individual cakes are baked in a water bath to achieve a delicate, custard-like texture topped with a slight golden crust. Perfect for a refreshing dessert, they are elegantly served with fresh berries and a dusting of confectioners' sugar.

Ingredients

For the Lemon Pudding Cakes

  • 3 large eggs, separated
  • 1 cup milk (low-fat or whole)
  • 2 teaspoons lemon zest (from 2 lemons)
  • 6 tablespoons fresh lemon juice (from 2 lemons)
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 6 tablespoons all-purpose flour
  • 1 cup sugar

For Serving (Optional)

  • Fresh berries
  • Confectioners' sugar

Instructions

  1. Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C) and place a rack in the middle position. Lightly spray six 6-ounce ramekins with nonstick cooking spray to prevent sticking.
  2. Mix Lemon Batter: In a large bowl, whisk together the egg yolks, milk, lemon zest, fresh lemon juice, melted butter, and salt until combined. Gradually add the all-purpose flour and sugar, whisking continuously until the batter is smooth and free of lumps.
  3. Beat Egg Whites: Using an electric mixer, beat the egg whites in a clean bowl until soft peaks form; the peaks should gently curl when you lift the beaters. This step is crucial for the light texture of the cakes.
  4. Combine Mixtures: Spoon about one-quarter of the whipped egg whites into the lemon batter and whisk briskly until smooth. Then, gently fold in the remaining egg whites with a rubber spatula, taking care not to deflate the mixture. The batter will appear light, foamy, and somewhat liquid.
  5. Prepare Water Bath and Bake: Place the ramekins into a 9-by-13-inch baking dish. Evenly ladle the batter into each ramekin, filling them nearly to the top. Carefully pour room temperature water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure gentle baking.
  6. Bake the Cakes: Bake in the preheated oven for 45 to 50 minutes until the tops are puffed and lightly golden. After baking, carefully remove the ramekins from the water bath using tongs and transfer them to a cooling rack. Allow them to cool for about 20 minutes; expect the cakes to sink slightly as they cool.
  7. Serve: Dust the pudding cakes with confectioners' sugar and serve them with fresh berries if desired, enhancing their fresh and tangy flavor.
  8. Make Ahead Instructions: These cakes can be prepared a day in advance. Once completely cooled, cover with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F, remove plastic wrap, place ramekins on a baking sheet, and warm for 10-15 minutes until heated through.

Notes

  • Use fresh lemons for the best bright citrus flavor in the pudding cakes.
  • Folding the egg whites gently is key to maintaining a light texture; avoid overmixing.
  • The water bath (bain-marie) ensures the cakes cook evenly and have a smooth custard texture without curdling.
  • Ramekins should be well-sprayed to help with easy removal of the cakes after baking.
  • For a dairy-free version, substitute the milk and butter with plant-based alternatives.
  • Serve the cakes warm or at room temperature for best flavor and texture.
  • These cakes will sink slightly as they cool, which is normal and adds to the pudding-like consistency.

Find it online: https://cozyplatter.com/lemon-pudding-cakes-recipe/