F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Lemon Pudding Cakes
© James Baigrie

Lemon Pudding Cakes

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 6
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE

The Good News These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. "When you overwhelm dry ingredients with wet ones, an amazing texture separation happens," Sara Kate Gillingham-Ryan says. "These cakes are rich without being too heavy."

  1. 3/4 cup granulated sugar
  2. 1/3 cup all-purpose flour
  3. 3 large eggs, separated
  4. 2 tablespoons unsalted butter, at room temperature
  5. 1 cup skim milk
  6. 5 tablespoons fresh lemon juice
  7. 1 teaspoon finely grated lemon zest
  8. 1/4 teaspoon salt
  9. Fresh raspberries or blackberries, for serving
  1. Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
  2. In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
  3. Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with the berries.
Make Ahead The lemon pudding cakes can be refrigerated for 2 days. Notes One Serving 170 cal, 6 gm fat, 2.9 gm sat fat, 27 gm carb, 0.2 gm fiber.
You Might Also Like

Ratings

Average Rating

(6)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.