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Lemon Pudding Cakes

A cross between a lemon pudding and a light and delicate lemon cake, these pudding cakes are the perfect dessert when you can’t decide what to make.

LemonPuddingCake1 In a large bowl whisk together ¼ cup sugar, flour and salt. In another bowl whisk together the milk, egg yolks, lemon zest and juice. In a third bowl, beat egg whites until soft peaks form, adding the remaining ¼ cup sugar as you are beating. Add egg yolk mixture into large bowl with flour, stirring until well mixed. Stir in 1/3 of the egg whites until smooth, then gently fold in the remaining whites.
LemonPuddingCake2Butter 8 6oz ramekins and place in a large roasting pan. Fill 2/3 full with batter and pour in boiling water until it reaches halfway up the sides of the ramekins.LemonPuddingCake3Bake at 350°F for 30-40 minutes, or until top edges start to turn golden, and start to pull away from the edge. The longer they cook, the less pudding will be in the bottom. Remove from water bath and allow to cool to room temperature. Cover and chill until cold, about 4 hours. Dust with icing sugar if desired to serve. LemonPuddingCake4

Lemon Pudding Cakes
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Serves: 8
A cross between a lemon pudding and a light and delicate lemon cake, these pudding cakes are the perfect dessert when you can’t decide what to make.
Ingredients
  • ½ cup sugar, divided
  • ¼ cup flour blend (like our GFC Cup4Cup-style flour blend)
  • Pinch salt
  • 1 ¼ cup whole milk
  • 2 eggs, separated
  • 2 ½ tsp lemon zest
  • ⅓ cup lemon juice
Instructions
  1. Butter 8 6oz ramekins and place in a large roasting pan. Bring a kettle full of water to a boil, set aside.
  2. In a large bowl whisk together ¼ cup sugar, flour and salt. In another bowl whisk together the milk, egg yolks, lemon zest and juice. In a third bowl, beat egg whites until soft peaks form, adding the remaining ¼ cup sugar as you are beating.
  3. Add egg yolk mixture into large bowl with flour, stirring until well mixed. Stir in ⅓ of the egg whites until smooth, then gently fold in the remaining whites.
  4. Divide into the ramekins and pour the boiling water into the roasting pan until the water comes half way up the sides of the ramekins.
  5. Bake at 350F for 30-40 minutes, or until top edges start to turn golden, and start to pull away from the edge.
  6. Remove from water bath and allow to cool to room temperature. Cover and chill until cold, about 4 hours. Dust with icing sugar if desired to serve.

 

2 Responses to Lemon Pudding Cakes

  1. Andrea October 22, 2014 at 9:03 am #

    Can you use a milk substitute in this recipe? Thanks

    • Marla Hingley
      Marla Hingley October 22, 2014 at 2:08 pm #

      I don't think the pudding would set up as much if you used something like rice or almond milk. It may be a bit more watery. But please let us know how it turns out if you try making it with a milk substitute!

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