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Lemon Pudding Cakes

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 7 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  8 servings
These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding.

Make Ahead Tip: Pudding cakes can be held at room temperature for up to 4 hours. | Equipment: Eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups
RECIPE INGREDIENTS
1 cup  granulated sugar, divided
1/3 cup  all-purpose flour
1/8 teaspoon  salt
1 cup  low-fat milk
2 teaspoons   freshly grated lemon zest
1/2 cup  lemon juice
2 tablespoons   butter, melted
2   large egg yolks
3   large egg whites, at room temperature (see Tip)
Confectioners’ sugar  for dusting

Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down.
Lemon Pudding Cakes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.


Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.


Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it’s OK if it’s a little lumpy). Evenly divide among the prepared ramekins placed in the roasting pan.


Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.


Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2011
Nutrition Facts per Serving
Yield:   8 servings
Calories: 185
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 32g
Fat, Saturated: 3g
% Cal. from Fat: 24%
Cholesterol: 88mg
Sodium: 78mg
Spotlight Recipe Review See all 7 reviews »

Rating: 3
by: Linda, FL Reviewed: 01/17/2013
Lemon Pudding Cakes
Can this recipe be made as a cake, in maybe a 9 x 13 glass baking dish? If so, what is the baking time, and what other changes need to be made to the recipe?
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