Desserts

Warm Lemon Pudding Cakes

Takeout Restaurants Near Me

488
Lemon make ahead dessert recipes

Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!

lemon pudding cakes

Reading: lemon make ahead dessert recipes

I rarely indulge in more than a few bites of dessert — keeping your weight in check can be challenging when you cook for a living — but I don’t hold back with these little lemon pudding cakes. They are refreshingly light and practically guilt-free. Moreover, when you spoon into them, you discover a delightful surprise: while baking, the batter magically separates into a fluffy cake on top of a luscious lemon pudding.

If you don’t have ramekins, you can bake the cake in an 8-inch or 2-quart baking dish; the cook time will be about the same.

What you’ll need to make lemon pudding cakes

ingredients

How to make lemon pudding cakes

First, spray six (6-oz) ramekins with nonstick cooking spray then begin making the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.

180-ml

Add the flour and sugar and whisk until smooth.

Read more: dessert bread to make with stuff around the house

lemon-pudding-cake-batter-1

In a separate bowl, beat the egg whites until soft peaks form.

lemon-pudding-cake-batter-2

When you lift the beaters out, the peaks should curl.

whipping-egg-whites

Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.

beaten-egg-whites

Gently fold with a rubber spatula until the mixture is smooth.

Read more: use cupcake pans to make dessert shells

folding-batter

The batter will be light, foamy, and liquidy.

folding-batter-1

Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.

foamy-batter

Carefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top.

ready-to-bake

Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that’s okay.) Dust with Confectioners’ sugar and serve with berries, if desired. Enjoy!

baked-puddings

Read more: 18 Birthday Dessert Ideas

You may also like

  • Luscious Lemon Bars
  • Lemon Berry Parfaits
  • Lemon Poppy Seed Cake
  • Easy Lemon Meringue Pie

0 ( 0 votes )

Family Cuisine

https://familycuisine.net
Family Cuisine - Instructions, how-to, recipes for delicious dishes every day for your loved ones in your family

New

How to build a santa maria grill

16/08/2021 22:01 4265