Lemon Pudding Cakes

Lemon Pudding Cakes
José Picayo
A light, golden brown cake topping hides a creamy lemon pudding inside.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
60
minutes

Ingredients

3/4
cup
granulated sugar
1/3
cup
all-purpose flour, spooned and leveled
3
large eggs, separated
2
tablespoons
unsalted butter, at room temperature, cut into small pieces
1
cup
whole milk
1
teaspoon
finely grated lemon zest, plus 1/3 cup fresh lemon juice
1/2
teaspoon
kosher salt
3
teaspoons
turbinado or some other coarse sugar

Directions

  1. Heat oven to 350° F. Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting pan.
  2. In a medium bowl, whisk together the granulated sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
  3. Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
  4. Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35 minutes for a cake in a baking dish.

 

Charlyne Mattox
March 2012

Nutritional Information

  • Per Serving
  • Calories 227
  • Fat 8 g
  • Sat Fat 4 g
  • Cholesterol 120 mg
  • Sodium 212 mg
  • Protein 5 g
  • Carbohydrate 36 g
  • Sugar 29 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 63 mg
What does this mean? See Nutrition 101.