Lemon Pudding Cakes

3.8
(226)
Lemon Pudding Cakes
A light, golden brown cake topping hides a creamy lemon pudding inside. Get the recipe. Photo: José Picayo
Hands On Time:
15 mins
Total Time:
60 mins
Yield:
6 serves

Ingredients

  • ¾ cup granulated sugar

  • 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

  • ½ 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.

Nutrition Facts (per serving)

227 Calories
8g Fat
36g Carbs
5g Protein
Nutrition Facts
Calories 227
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 120mg 40%
Sodium 212mg 9%
Total Carbohydrate 36g 13%
Total Sugars 29g
Protein 5g
Calcium 63mg 5%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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