Description
Indulge in the delightful charm of Lemon Pudding Cakes, a perfect blend of fluffy texture and zesty lemon flavor. These light desserts are a wonderful addition to any occasion, from casual family dinners to elegant gatherings. Each individual cake, baked in charming ramekins, offers a creamy base topped with a soufflé-like layer that’s sure to impress your guests. With just a handful of ingredients and easy steps, you can create a refreshing treat that bursts with citrus goodness. Whether enjoyed on their own or dressed up with fresh berries and whipped cream, these Lemon Pudding Cakes are a sweet escape that will brighten your day.
Ingredients
Scale
- 1 tablespoon butter (for greasing)
- 2 tablespoons sugar (for coating)
- 1/3 cup sugar
- 1 egg (separated)
- 1/3 cup whole milk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F (163°C) and prepare an 8 or 9-inch square baking pan.
- Grease six 6-ounce ramekins with butter and coat them with sugar; tap out excess.
- In a bowl, beat egg yolk, sugar, milk, lemon juice, and zest until smooth. Stir in flour until no lumps remain.
- In another bowl, whisk egg white with a pinch of salt until stiff peaks form.
- Gently fold whipped egg whites into the yolk mixture until just combined.
- Fill ramekins with batter to the top and place them in the baking dish.
- Add hot water around the ramekins until it reaches about half an inch up the sides.
- Bake for 40-45 minutes until lightly golden on top and springy when touched.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake (95g)
- Calories: 155
- Sugar: 20g
- Sodium: 107mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 37mg