When the chill of winter is getting you down and you are longing for warmer days, a sunny lemon dessert may brighten your day.
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.
Individual Lemon Pudding Cakes
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|Lemon Pudding Cake|
I love these lemon cakes because 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.
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 Cakes
|Lemon Pudding Cake Ingredients|
- 1/2 cup all-purpose flour
- 1/4 tsp. salt
- 3 eggs, separated
- 1 cup granulated sugar
- 1 tsp. finely grated lemon zest
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1 1/3 cups milk
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.
|Ramekins Set in a Water Bath|
|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 into the eight ramekins evenly. Then place your pan on the center rack of the oven to bake for approximately 40 minutes.
|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 your 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 in 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.
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.
|Lemon Pudding Cake|
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