Ingredients for Lemon Pudding Cakes
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 4 large eggs, separated (4 yolks, 4 whites)
- 1/2 cup (1 stick) unsalted butter
- 1 cup whole milk
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- pinch of salt
- fresh raspberries, for garnish
- vegetable oil spray
- hot water, for bain-marie
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How to Make Lemon Pudding Cakes
- Preheat oven to 350°F (175°C).
- Spray six 6-ounce ramekins with vegetable oil spray.
- In a medium bowl, whisk together 1 cup granulated sugar and 1 cup all-purpose flour.
- In a separate bowl, whisk together 4 large egg yolks and 1/2 cup (1 stick) unsalted butter until light and fluffy.
- Whisk in 1 cup whole milk, 1/2 cup fresh lemon juice, and 2 tablespoons lemon zest.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- In a clean, dry bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the lemon batter until just combined.
- Pour the batter evenly into the prepared ramekins.
- Place the ramekins in a small roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (this creates a bain-marie).
- Bake for 35-40 minutes, or until the cakes are puffed and golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Carefully remove the ramekins from the roasting pan using tongs and let cool on a wire rack for 20 minutes.
- Serve warm or at room temperature. Run a knife around the edges of the cakes to help them release from the ramekins, if desired. Garnish with fresh berries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
101g
Fat
16g
Carbs
11g
