thepioneerwoman
Lemon Pudding Cakes
This lemon pudding cakes recipe creates its own sauce as it bakes, forming a light cake on top and a luscious lemon pudding below for an easy, elegant dessert.
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F. Brush 6 (6-ounce) ramekins with butter and place in a 9-by-13-inch baking dish or roasting pan.
2
In a large bowl, whisk together the egg yolks, buttermilk, flour, lemon juice, lemon zest, salt, melted butter, and 1 cup of the granulated sugar until smooth. Set aside.
3
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about ⏱️ 1 minute. Gradually add the remaining 1/4 cup granulated sugar, then increase the speed to medium-high and beat until stiff peaks form, about ⏱️ 3 minutes.
4
Stir a quarter of the egg white mixture into the egg yolk mixture until smooth, then carefully fold in the remaining egg white mixture with a rubber spatula until no streaks remain. Divide the batter among the ramekins (about 3/4 cup each).
5
Carefully pour boiling water into the baking dish so that it comes about halfway up the sides of the ramekins. Carefully transfer the baking dish to the oven and bake until the cakes are puffed and lightly golden on top, 28 to ⏱️ 30 minutes.
Boiling water, for the baking dish
6
Using tongs and a spatula, carefully transfer the ramekins to a wire rack. Let the cakes cool for ⏱️ 10 minutes, then dust the tops with powdered sugar. Serve warm or at room temperature with whipped cream and raspberries.
Powdered sugar, for servingWhipped cream, for servingFresh raspberries, for serving
Nutrition Facts
calories
294 Calories
fat Content
8 g
fiber Content
2 g
sugar Content
45 g
sodium Content
191 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
107 mg
carbohydrate Content
52 g
saturated Fat Content
4 g
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