Lemon Pudding Cakes
These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding.
Source: EatingWell Magazine, January/February 2011
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Pudding cakes can be held at room temperature for up to 4 hours.
Equipment: Eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups
Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down.
Nutrition Facts
Serving Size: 1 pudding cake
Per Serving:
185 calories; protein 4g; carbohydrates 31.9g; dietary fiber 0.2g; sugars 27.2g; fat 5.1g; saturated fat 2.6g; cholesterol 78.9mg; vitamin a iu 251IU; vitamin c 6.6mg; folate 28.6mcg; calcium 52.1mg; iron 0.6mg; magnesium 7.8mg; potassium 95mg; sodium 78.8mg; thiamin 0.1mg; added sugar 25g.
Exchanges:
2 other carbohydrate, 1 fat