Description

Lemon Pudding Cakes are a delightful dessert that perfectly balances sweetness and tartness, making them ideal for any occasion. These individual cakes feature a light and airy texture with a refreshing lemon flavor, served in charming ramekins that add an elegant touch to your table. Easy enough for beginners yet impressive enough for guests, this recipe is sure to become a favorite among lemon lovers. Whether you serve them warm or chilled, topped with fresh berries or whipped cream, these cakes will leave everyone craving more.

Ingredients

Scale

1 tablespoon butter (for greasing)
1/3 cup sugar (plus 2 tablespoons for ramekins)
1 egg (separated)
1/3 cup whole milk
1 tablespoon fresh lemon juice
1/2 teaspoon fresh lemon zest
2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt

Instructions

Preheat oven to 325°F (163°C). Prepare an 8 or 9-inch square baking dish.
Grease each ramekin with butter and coat the insides with sugar; discard excess sugar.
In a mixing bowl, beat together egg yolk, sugar, milk, lemon juice, and zest until well combined.
Stir in flour until fully incorporated.
In a separate bowl, whip egg white with a pinch of salt until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture until just combined.
Fill each ramekin with batter to the top and place them in the baking dish.
Pour hot water into the baking dish halfway up the sides of the ramekins.
Bake for 40-45 minutes until tops are golden brown and spring back when touched.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 14g
Sodium: 70mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: <1g
Protein: 3g
Cholesterol: 65mg

Keywords: Use fresh lemons for the best flavor. Ensure no yolk contaminates the egg whites to achieve maximum volume when whipping. Serve with fresh berries or whipped cream for added flavor.