Lemon Pudding CakesPosted: 04/12/2012
What a great night; I’ve got the fluffy slippers on, two-hours of American Idol ahead of me, and just out-of-the oven lemon pudding cakes. It doesn’t get any better than this. I remember the times when a fun evening was heading out to a disco (now I’m dating myself) and dancing the night away to Donna Summer songs. Oh, how times have changed…for me, at least. My life is very simple now. Just give me a little Ryan Seacrest and a sugary dessert, and I’m a very happy camper.
I planned the exit of these little cakes from the oven at approximately 7:25pm, so that they could have a little time to cool down before the evening’s fun began at 8. The pudding cakes are especially good right from the oven because they’re a little cake-y on the outside, with a warm pudding center on the inside, and a sugary crust on the top. It’s a total warm-and-cozy dessert.
Lemon Pudding Cake
From Real Simple Magazine
- 3/4 cup sugar
- 1/3 cup all-purpose flour, spooned and leveled
- 3 large eggs, separated
- 2 tablespoons unsalted butter, room temperature, cut into small pieces
- 1 cup whole milk
- 1 teaspoon lemon zest
- 1/3 cup fresh lemon juice
- 1/2 teaspoon kosher salt
- turbinado (raw sugar) or a coarse sugar
- Heat oven to 350 degrees F. Place six, 4-ounce ramekins inside a large roasting pan.
- In a medium bowl, whisk together the sugar and flour; set aside. In the bowl of an electric mixer using the whisk attachment, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the sugar mixture to the lemon mixture and whisk until smooth. Transfer this mixture to another bowl and completely clean and dry the mixer bowl.
- Using the electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In three additions, gently fold the egg whites into the lemon-sugar mixture.
- Divide the pudding mixture among the ramekins. Sprinkle the tops of the puddings with the coarse sugar. Now, add hot water to the roasting pan so that the water comes half-way up the sides of the ramekins. Bake until the tops are golden brown, 40 to 45 minutes.