lemon pudding cakes
Cuisine: American
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
  • 3 eggs
  • 1 cup milk or soy milk
  • 2 tablespoons butter or margarine, melted
  • Zest from 2 lemons
  • 6 tablespoons lemon juice
  • ¼ teaspoon salt
  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • Powdered sugar for serving
Instructions
  1. Preheat oven to 180°C/350°F and grease six ramekins with butter or non-stick cooking spray.
  2. Separate the eggs, keeping the yolks in a big mixing bowl and the whites in a medium mixing bowl.
  3. Whisk the yolks with the milk, butter, lemon zest, lemon juice and salt until smooth. Add the sugar and the flour and whisk until all the ingredients are combined.
  4. Beat the egg whites in the medium mixing bowl until soft peaks form.
  5. Add ¼ of the egg whites to the big bowl with the egg yolk mixture, whisking the ingredients together until smooth. Carefully fold in the rest of the egg whites using a spatula until smooth.
  6. Place the ramekins in a large rectangular Pyrex side by side. Pour water into the Pyrex to surround the ramekins, making sure the water reaches halfway up the sides of the ramekins. Pour the cake batter into the ramekins, going all the way to the top of each ramekin.
  7. Bake for 35 to 40 minutes until the cakes are golden on top. Let cool on a wire rack for 15 minutes before serving.
  8. Dust with powdered sugar before serving.
Notes
These lemon pudding cakes can be served at room temperature or hot. They can also be made in advance, kept in the fridge and reheated for 10 minutes at 160°C prior to serving.
RECIPE ADAPTED FROM: Once Upon A Chef's Warm Lemon Pudding Cakes
MAKE IT DAIRY FREE: Use margarine instead of butter and use soy milk instead of milk
Recipe by Savormania at http://www.savormania.com/en/lemon-pudding-cakes-2/