Description
Lemon Pudding Cakes are light, airy individual desserts featuring a delicate lemon flavor and a fluffy, pudding-like texture. Baked in a water bath for a tender finish, these delightful cakes are perfect for a refreshing treat or special occasion dessert.
Ingredients
Scale
Main Ingredients
- 3 large eggs, separated
- 3/4 cup (180ml) whole milk, at room temperature
- 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
- 2 teaspoons lemon zest
- 1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons)
- 1 teaspoon pure vanilla extract
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar, divided
Optional Garnishes
- 1 Tablespoon confectioners’ sugar for dusting
- Fresh berries
- Lemon slices
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 350°F (177°C). Grease six to seven 6-ounce ramekins with butter or nonstick spray. Arrange them in a large baking pan or casserole dish to prepare for a water bath.
- Mix Wet Ingredients and Dry Ingredients: In a large bowl, whisk together the egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract. Next, whisk in the flour, salt, and 3/4 cup (150g) of granulated sugar until fully combined. Set this lemon batter aside.
- Beat Egg Whites: Using a handheld or stand mixer with a whisk attachment, beat the egg whites on medium-high speed until soft foamy peaks form, about 1 to 2 minutes. Sprinkle the remaining 1/4 cup (50g) sugar over them and continue beating until stiff, glossy peaks form, about another 1 to 2 minutes.
- Fold Egg Whites into Batter: Gently fold about one-third of the egg whites into the lemon batter to lighten it. Carefully fold in the remaining egg whites in two additions, folding gently to maintain the airy texture without deflating the mixture.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling almost to the top. You should get six or seven cakes depending on how much the egg whites hold volume.
- Add Water Bath: Slowly pour hot water into the baking pan around the ramekins until it reaches about halfway up the sides of the ramekins. Alternatively, you can place the pan in the oven first and then carefully add the hot water.
- Bake: Place the baking pan in the oven and bake the cakes until they are puffy and lightly browned on top, about 35 to 40 minutes. Remove at 35 minutes to avoid overbaking and drying out the pudding base.
- Cool Cakes: Use tongs or oven mitts to carefully remove the ramekins from the water bath and set them on a wire rack over a baking sheet or towel to catch any drips. Let the cakes cool for 15 to 20 minutes before serving.
- Serve and Garnish: Dust the tops with confectioners’ sugar and add fresh berries or lemon slices if desired. The cakes can be served warm or at room temperature.
- Store Leftovers: Cover leftover cakes tightly and refrigerate for up to 3 days. Reheat gently in the microwave before serving, if preferred.
Notes
- Ensure egg whites are beaten to stiff peaks for maximum volume and lightness in the cakes.
- Folding the egg whites carefully prevents deflating the batter, maintaining a fluffy texture.
- The water bath helps bake the cakes evenly and keeps them moist without drying out.
- Use fresh lemon juice and zest for the best lemon flavor.
- You can prepare the ramekins ahead of time and keep them refrigerated until baking.
- The cakes are best enjoyed the day they are made but can be refrigerated tightly covered for up to 3 days.
- If you don’t have ramekins, use any small oven-safe dish but adjust baking time slightly as needed.
