Spring has been a little reluctant to join us this year, but the calendar says it's time for warmer days. Spring always makes me think of lemon. Perhaps it is the sunny color of lemons that makes me favor all things lemon this time of year. Truth be told, lemon has always been a favorite flavor and these Lemon Pudding Cakes have become a favorite way for me to indulge my love of all things lemon.
Individual Lemon Pudding Cakes
|Lemon Pudding Cake|
Originally, I found this recipe on the Williams-Sonoma recipe site. Their recipe for individual lemon pudding cakes reminded me of how much I like little individual cakes, whether cupcakes or chocolate lava cakes. It's fun to make a special cake for each person and I'm always a fan of the forced portion control that results as well. This is a straightforward recipe. The ingredients are simple, and like me, you may already have them in your kitchen. Flour, salt, egg, lemon, milk, and sugar. Don't you love it when you don't need to run to the grocery store to make something yummy?
|Lemon Pudding Cake Ingredients|
I always like to read the reviews of recipes online because sometimes there are tips and other times the comments are just plain entertaining. The first reviewer gave this recipe five out of five stars saying it was perfect. That was followed by the second reviewer who gave it one star, saying it was "an absolute waste of time and ingredients". Well, those conflicting reviews made me definitely want to try this recipe to see which it was, a five out of five keeper recipe or a complete bomb.
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Donna's Test Kitchen: Making Lemon Pudding CakesPreheat the oven to 350 degrees F and place eight half-cup ramekins in a 13x9-inch baking dish filled with four cups of water. The water level will be halfway up the outside of the ramekins.
|Ramekins Set in a Water Bath|
Next, beat together the egg yolks with 3/4 cup of granulated sugar, beating for 3 minutes with your electric mixer until the mixture is pale yellow and thick. It will look delightful.
|Beat the Egg Yolks and Sugar until Light in Color|
While the eggs are beating, mix together the 1/2 cup of flour and the 1/4 teaspoon of salt and set that mixture aside. Zest one lemon and squeeze 1/3 cup of lemon juice from two lemons. Stir the flour mixture into the eggs and sugar, making a very thick batter. Beat the batter on medium speed for two minutes. The batter will be very thick and lumpy. Add the lemon zest, milk and lemon juice, stirring gently. Using a silicone spatula to do the stirring will help you loosen the thick, lumpy batter from the bottom and sides of the mixing bowl.
Next, in a separate glass bowl, beat the egg whites until thick and foamy and add 1/4 cup of granulated sugar. Continue beating until the whites form soft peaks.
|Use a Scoop to Distribute the Batter|
You'll know the pudding cakes are completely cooked when they are browned, puffed up high above the rim of the ramekins and some may be cracked. Using different types of ramekins may result in the cakes cooking differently.
|Can You See the Different Results with Different Ramekins?|
You'll be impatient to taste them because they look delicious and smell even better, but you'll want to cool them in the water bath for 15 to 20 minutes. You'll see that they will settle as they cool.
|The Cooled Lemon Pudding Cakes|
I love to dig into these cakes while still warm and the consistency is light and delicate. The flavor is sweet and lemony, just what I like is a spring dessert. In my humble opinion, this recipe is a delicious way to showcase the flavor of lemons. These lemon pudding cakes are easy to make and are a tasty treat. For all of us lemon lovers, this recipe deserves a five out of five stars. I call it a keeper.
|Lemon Pudding Cake|
Essential Tools(This list contains affiliate links and I will be compensated if you make a purchase after clicking on my links.)
Set of Eight Ramekins
Kitchen Aid Seven Speed Mixer
Kitchen Aid Nine Speed Mixer
Ice Cream Scoop
Shared on Meal Plan Monday.
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