I have to say, I love something a little sweet after my meal. Especially lunch. I feel it’s time to revive the “after lunch dessert” movement. Wait, is that actually a movement?
Anyway, this was our after lunch dessert and let me just say, its lemony-goodness hit the spot.
If I didn’t have to finish making lunch for my family, getting everyone a different drink, cleaning up spilled milk and washing the dishes…I could have taken a picture right away and you would have seen that this dessert comes out of the oven all puffed up and beautiful. If you serve them right away, they will look that way. My food blog fantasy is to have a team of people ready to take pics as soon as things emerge from the oven….prolly’ not gonna happen.
This sweet little dessert (that by the way is low-cal), has a delicate sauce on the bottom….a nice little surprise. It’s perfection. Make it soon, you will love it too.
Baking the cakes in a water bath creates an even, gentle cooking environment which lends itself to a moist, silky texture. All you need is six-ounce ramekins to make it all happen!
Lemon Pudding Cakes
- 2 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1-1/4 cups whole milk
- confectioners' sugar for serving
- Preheat oven to 325 degrees F.
- Butter eight (6-ounce) ramekins. Set them in a shallow baking pan. In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk and flour mixture.
- In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins (keeping sides clean). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.
Other Lemon Pudding Cake Recipes you might enjoy: