Lemon Pudding Cakes

Rating: 4.57 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
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  • 1 star values: 0

These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding.

Melissa Pasanen
Source: EatingWell Magazine, January/February 2011

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Recipe Summary test

total:
1 hr 10 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.

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  • Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.

  • Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it's OK if it's a little lumpy). Evenly divide among the prepared ramekins placed in the roasting pan.

  • Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

  • Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners' sugar and serve warm or at room temperature.

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

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