It was easy to halve her recipe (which calls for 2 lemons), and instead of making one big cake, I was able to three individual size servings in little Pyrex cups. I filled them up about three-quarters of the way, and they didn't rise too much after baking.
Like magic, the batter separated into a dense lemony custard at the bottom of the dish and a light, fluffy sponge cake at the top. You can serve them either in the cups or unmold them so that the custard is on top.
Lemon Pudding Cakes (from Baking Bites)
makes 3 individual servings
1 egg, separated
2 tablespoons fresh lemon juice
makes 3 individual servings
1 egg, separated
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/3 cup milk
1/3 cup milk
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup all-purpose flour
Pinch of salt
Preheat oven to 350°F. Place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. Grease 3 small souffle cups.
In a large bowl, whisk together sugar, flour, and salt. Add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. In a medium bowl, beat egg whites to soft peaks. Stir egg whites gently into lemon mixture, until well combined.
Pour mixture into prepared souffle dish and gently place in water bath.
Bake for 30-40 minutes, until the cake has risen and begun to pull away from the sides of the dish.
1/2 cup sugar
1/4 cup all-purpose flour
Pinch of salt
Preheat oven to 350°F. Place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. Grease 3 small souffle cups.
In a large bowl, whisk together sugar, flour, and salt. Add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. In a medium bowl, beat egg whites to soft peaks. Stir egg whites gently into lemon mixture, until well combined.
Pour mixture into prepared souffle dish and gently place in water bath.
Bake for 30-40 minutes, until the cake has risen and begun to pull away from the sides of the dish.
This was so good, I ended up making another batch the next time I got a lemon from Boston Organics! I couldn't believe how good this tasted considering no oil is added, and the only fat comes from the egg. I did end up saving one overnight in the fridge, and it tasted just as good the next day, even when I ate it cold. I have a feeling I'll be making orange pudding cakes the next time I end up with an orange that I don't know what to do with.
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Joy, remind me to send you a copy of a chocolate pudding cake recipe I have. Same concept, but the cake forms its own fudgy sauce. awesome.
ReplyDeleteOMG joy you gotta post your friend's choco pudding cake recipe! that sounds too delicious to be true!
ReplyDeleteWow, what a neat concept! I've never heard of this before, and I love how the ingredient list is so short!
ReplyDeleteThis looks ABSOLUTELY delicious! I can't wait to try it
ReplyDeleteYummy!! and easy enough that a kitchen dummy like me can make
ReplyDeleteI Love the recipe that contain lemon juice, the taste is really wonderful and delicious. this is my favorite fruit and i enjoy preparing recipes. My boyfriend always enjoy all my recipe. He is really happy.
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Made exactly as written with homegrown lemons. We devoured it. Took it out of the oven about an hour before it was served, popped it back in to warm it a bit before we ate it. A real keeper...
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