Lemon Pudding Cakes
Indulge in the zesty charm of Lemon Pudding Cakes, a delightful dessert that combines the airy lightness of a soufflé with the creamy decadence of pudding—all in one ramekin! Each spoonful offers a refreshing burst of citrus flavor, thanks to fresh lemon juice and vibrant lemon zest, perfectly balanced with a touch of sweetness. These individual cakes are baked in a water bath, creating a magical separation of layers: a fluffy, cake-like top and a luscious, custardy pudding bottom. Ready in under an hour, this elegant treat is perfect for dinner parties or a soothing weeknight indulgence. Serve them warm or at room temperature with a dusting of powdered sugar or a handful of fresh berries for a stunning finish. Keywords: lemon pudding cakes recipe, easy lemon dessert, individual ramekin desserts, citrus desserts, water bath desserts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 0.75 cups Granulated sugar
- 3 Large eggs
- 1 cup Whole milk
- 0.33 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.33 cups All-purpose flour
- 0.25 teaspoons Salt
Instructions
Preheat the oven to 350°F (175°C) and place a large roasting pan in the oven.
Grease six 6-ounce ramekins with butter, ensuring the bottoms and sides are completely coated.
In a medium mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
Separate the egg yolks and whites into two bowls. Add the egg yolks to the butter-sugar mixture and beat until well incorporated.
Mix in the milk, freshly squeezed lemon juice, and lemon zest, stirring until smooth.
Add the all-purpose flour and salt to the wet ingredients, gently folding them in until no lumps remain.
Using an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
Gently fold the beaten egg whites into the lemon batter in three additions, being careful not to deflate the mixture.
Divide the batter evenly among the prepared ramekins and place the ramekins in the preheated roasting pan.
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins to create a water bath.
Carefully transfer the pan to the oven and bake for 35 minutes, or until the tops are lightly golden and set.
Remove the ramekins from the water bath and allow them to cool for 15 minutes before serving.
Serve warm or at room temperature. Optionally, dust with powdered sugar or garnish with fresh berries.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 163.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 415 mg | 32% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
