Description
Indulge in these delightful Lemon Pudding Cakes that magically separate into a light sponge top and creamy pudding base when baked. Bursting with lemony flavor, these individual cakes are a perfect balance of sweet and tangy.
Ingredients
Scale
For the cakes:
- 3 large eggs, separated
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease six 6-ounce ramekins. Place them in a large baking dish.
- Mix the batter: In a large bowl, whisk together egg yolks, sugar, melted butter, lemon zest, and lemon juice. Add flour, salt, and milk, whisking until smooth.
- Beat egg whites: In a clean bowl, beat egg whites until stiff peaks form. Fold gently into the lemon mixture.
- Bake: Divide batter among ramekins, place in a water bath, and bake for 35–40 minutes until set.
- Serve: Cool slightly and serve warm or chilled, dusted with powdered sugar.
Notes
- These cakes separate into a light sponge top and creamy pudding base as they bake.
- For extra lemon flavor, add a few drops of lemon extract.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 27g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
