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Magical Lemon Pudding Cakes
Donna Urso
As winter comes to a close, and you are longing for warmer days, brighten your
day with this recipe for Lemon Pudding Cakes, a sunny lemony dessert.
Bring a burst of sunshine to any occasion with these delightful Lemon Pudding
Cakes. They're perfect for individual servings in ramekins, making them an
elegant dessert or a fun treat. Craving something more casual? Simply bake the
batter in a single pan for a crowd-pleasing dessert.
Individual Lemon Pudding Cakes
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receive a small compensation.
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. I think you'll like them, too.
The bright, fresh lemon flavor in these moist, delicious cakes will delight
your family and friends. Imagine these tasty cups of lemony goodness as part
of your Easter celebration, or for a more casual dessert, make this magical
cake in an 8x8-inch or 9x9-inch pan.
Reasons to Love These Lemon Pudding Cakes
Two Ways to Enjoy: Make individual cakes in ramekins for a
special touch, or bake the entire recipe in a single pan for an easier,
more relaxed dessert. I'm a huge fan of 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.
Bright Lemon Flavor: The star of the show is the fresh lemon zest
and juice, creating a light and tangy flavor that's perfect for spring
or summer. There is something special about the bright citrus flavor of
a lemon dessert. 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 you want from a spring dessert.
Simple Ingredients: This recipe uses pantry staples you likely
already have on hand, making it a great option for a last-minute
dessert. 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?
Easy to Make: With straightforward instructions and minimal prep
work, these cakes are perfect for bakers of all skill levels.
How to Make Lemon Pudding Cakes
You Will Need
½ cup all-purpose flour
¼ teaspoon salt
3 eggs, separated
1 cup granulated sugar, divided
1 teaspoon finely grated lemon zest
⅓ cup fresh lemon juice (about 2 large lemons)
1⅓ cups milk
Directions and Tips
For a water bath: Preheat your oven to 350°F (180°C). Place eight
4-ounce ramekins in a 13x9-inch baking dish filled with 4 cups of hot
water. The water level should reach halfway up the outside of the
ramekins.
Ramekins Set in a Water Bath
Beat the eggs and sugar: In a large bowl, using an electric
mixer, beat the egg yolks and ½ cup of the sugar together for 3 minutes
until the mixture is pale yellow and thick.
Beat the Egg Yolks and Sugar until Light in Color
Soft peaks: In a separate bowl, beat the egg whites with ¼ cup of
sugar until soft peaks form.
Gently fold: Using a rubber spatula, gently fold the egg whites into the
batter in three additions, being careful not to overmix.
Soft Peaks
Even distribution: Use a cookie scoop to distribute the batter
evenly among the eight ramekins.
Use a Scoop to Distribute the Batter
Bake: Bake for 40-45 minutes, or until the cakes are golden brown
and puffed. 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
your cakes cooking differently.
Can You See the Different Results with Different Ramekins?
Cool: Let the pudding cakes cool. 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. Serve warm or
completely cooled.
After you let the lemon pudding cakes cool to room temperature you'll be
able to turn them out onto a plate after running a knife around the edge
of the cake and carefully coaxing it free.
This results in a
prettier presentation with the pudding covering the top of the
cake. You can either serve them straight from the ramekin or
turned out onto a pretty plate.
The Cooled Lemon Pudding Cakes
Single-Pan Option:
Choose a pan that will fit inside another pan for a water bath.
Follow the directions for preparing the batter.
Grease an 8x8 or 9x9-inch baking pan and bake the batter for 45-50
minutes, or until a toothpick inserted into the center comes out clean.
For all of us lemon lovers, this recipe deserves five out of five
stars. It's a keeper.
Frequently Asked Questions
Can I use a different size ramekin?
You can use different-sized ramekins, but the baking time may vary. Keep
an eye on the cakes and adjust the baking time as needed. Also note, I
have found differences between different brands of ramekins that have
been made of stoneware versus ceramic.
How can I store leftover cake?
Store any leftover cake covered, or in an airtight container, in the
refrigerator for up to 3 days.
Can I freeze the cake?
This is not a cake I would bake ahead of time but you can freeze the
cake for up to 2 months. Thaw it overnight in the refrigerator before
serving.
These Lemon Pudding Cakes are a delightful way to enjoy the sunshine, no
matter the season. With their simple ingredients and easy-to-follow
instructions, they're a perfect recipe for home bakers.
Sweet and tangy individual desserts for lemon lovers made with
simple ingredients.
Prep time: 20 MinCook time: 40 MinInactive time: 20 MinTotal time: 1 H & 20 M
Ingredients
Instructions
Preheat 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. Alternately grease an 8x8 or 9x9-inch pan for the
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.
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.
Next, fold the whites into the egg and lemon batter. Using a
silicone spatula, fold about 1/4 of the egg whites into the
batter to distribute the batter and lighten it a bit. Then
fold in the rest of the egg whites, gently, but completely.
Use a scoop to distribute the batter into the eight ramekins
evenly. Alternately, spread the batter into the greased 8x8
or 9x9-inch pan. Set into the water bath. Then place your
pan on the center rack of the oven to bake for approximately
40-45 minutes.
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 your cakes cooking differently.
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.
Serve warm from the ramekins or cool completely to invert
onto a plate.
Notes
After you let the lemon pudding cakes cool to room temperature
you'll be able to turn them out onto a plate after running a
knife around the edge of the cake and carefully coaxing it free.
This results in a prettier presentation with the pudding
covering the top of the cake. You can either serve them
straight from the ramekin or turned out onto a pretty plate.
You can also make this recipe in a 9x9-inch square ceramic
baking dish. Bake as directed.
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