From the kitchen of One Perfect Bite...This is one of my favorite old-time desserts. I love lemon-flavored anything and the bright palate clearing taste of this sweet-tart pudding is one that should not be missed. This easy recipe produces a batter that creates two layers, one a cakey sponge, the other a pudding that forms at the bottom of the dish in which the pudding bakes. Long time reader's of my blog will remember that one of the first desserts I featured in 2008 was an apricot-sauced, lemon sponge pudding that was made by my friend, Lily. Her version is more difficult to make than the one I'm featuring tonight, but the apricot sauce that is served with it is memorable. Lily's recipe can be found here, and there is nothing to preclude serving her apricot sauce with tonight's easier to make pudding cakes. You will have the best results with this recipe if all your ingredients are at room temperature and you thoroughly butter the ramekins in which the batter bakes. The recipe is straightforward and needs no additional input or explanation from me. If you share my love of old-fashioned desserts, I hope you'll give this version of an old favorite a try. Here is how the pudding cakes are made.
Easy Lemon Pudding Cakes...from the kitchen of One Perfect Bite courtesy of James Moore via the blog Cook with James
2 large eggs, separated, at room temperature
2 tablespoons unsalted butter, softened + butter for greasing ramekins
2/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon zest
1/8 teaspoon salt
1/4 cup fresh lemon juice (about 2 lemons)
1 cup whole milk, at room temperature
Lemon Zest or Mint garnish
1) Adjust an oven rack to middle position and heat the oven to 350 degrees F. Butter six (6-ounce) ramekins or spray with nonstick cooking spray.
2) With an electric mixer on medium-high speed, beat egg whites until soft peaks form. Transfer to a bowl and set aside.
3) Place butter and sugar in bowl used to whip egg whites. Beat on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary. Reduce speed to medium and add egg yolks, mixing until incorporated. Add flour, lemon zest, and salt and beat until combined. Add lemon juice and milk and beat until incorporated. Using a rubber spatula, gently fold in the egg whites.
4) Pour batter into the prepared ramekins. Place ramekins in a large baking pan and add enough boiling water to pan so that it comes halfway up the sides of ramekins.
5) Bake until the tops are golden and center springs back when gently pressed, 25 to 35 minutes. Transfer ramekins to a rack to cool completely, at least 1-1/2 hours. To serve, run a paring knife around edges of ramekins and invert onto a plate. Yield 6 servings.
Cook's note: The pudding cakes can be refrigerated for up to 2 days. Bring to room temperature before serving.
One Year Ago Today: Two Years Ago Today:Big Batch Buttermilk Pancake Mix Slow Cooker Lentil Soup
Three Years Ago Today: Four Years Ago Today:Orange Glazed Chicken Tenders Creamy Cauliflower and Walnut Soup