When you dip your spoon into one of these warm lemon pudding cakes, you're in for a delightful surprise, there is a layer of lemon pudding just beneath the surface...
Directions
3 large eggs, separated
1 Tablespoon of lemon zest
1/3 cup fresh lemon juice
3 tablespoons unsalted butter, melted
¼ teaspoon salt
6 tablespoons all-purpose flour
1 cup sugar
Fresh raspberriesor blackberries and Confectioners' sugar for garnish
Preheat the oven to 350°F and position oven rack in the middle position. Spray six ( 6-oz) ramekins with nonstick cooking spray.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar then whisk until smooth.
Beat the egg whites using an electric mixer until soft peaks form. Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy. Don't over do this, always stir never mix so that the egg white don't beak down.
Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Carefully pour room temperature water into the pan to reach halfway up the sides of the ramekins. Place the baking pan in the oven, making sure the water doesn't spill into the ramekins and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. They will sink a bit as they cool. Dust with Confectioners' sugar and serve with berries, if desired. A spring of mint is always a nice to
uch, too if you have it.
Note: The cakes can be made a day ahead of time. Don't dust with confectioner's sugar until ready to serve. After cooling, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through. Be careful not to overtake.
These cakes are even better with a drizzle of warm lemon sauce on the top.
Ingredients
1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
1 tbsp lemon zest
1/4 cup lemon juice*
2 tbsp butter
Instructions
Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine. Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.
Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm.
You can store this in a jar in the fridge and reheat as needed. Leftovers are great served over ice cream, cake, bread pudding or pancakes.
*If you like extra tart lemon sauce, increase the lemon juice to 1/3 cup.
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