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Lemon Pudding Cakes

Average Rating

 From 4 ratings.

User Reviews

rating cherkohn
This is like the lemon version of molten chocolate cakes.  I love it.
rating catbauer
This is nice when you want to use ingredients you already have on hand.  I accidently overbaked these and they were still good.
rating ej119
This was just what I was hoping for.  So delicious! We served this with some fresh berries that we covered in sugar.

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Lemon Pudding Cakes

  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR 15 MIN
SERVES: 6
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."
ingredients
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3 large eggs, separated
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup skim milk
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • Fresh raspberries or blackberries, for serving
directions
  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.