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A Fresh, Lemony Dessert for Easter

Dessert is all about texture, and these lemon pudding cakes deliver in that department: They start with a fluffy, moist layer of cake and finish off with a smooth, creamy lemon curd. They don’t skimp on flavor, either! Both layers are packed with lemon flavor.

Individual Lemon Pudding Cake
This recipe comes from our new FREE class Brunch Baking with Nicki Sizemore for Bob’s Redmill. Check out the class for three more crowd-pleasing brunch recipes!

Individual lemon pudding cakes 

Makes eight servings
Prep time: 20 minutes
Cooking time: 40 minutes, plus 40 minutes for cooling

Ingredients:

Ingredients for lemon pudding cakes
  • Softened butter, for ramekins
  • ½ cup (100 g) plus 1 teaspoon sugar, divided, plus more for ramekins
  • ¼ cup (34 g) Bob’s Red Mill Organic All Purpose Baking Flour or ¼ cup (37 g) Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • Pinch salt
  • 1 tablespoon lemon zest
  • 3 eggs, separated
  • 1 cup whole milk
  • ¼ cup fresh lemon juice
  • Whipped cream or crème fraiche, for serving (optional)

Directions:

  1. Preheat the oven to 350 F. Butter and sugar eight 4-ounce ramekins. Spread a kitchen towel along the bottom a straight-sided roasting pan or baking dish (large enough to hold all of the ramekins).
  2. In a small bowl, combine ½ cup of the sugar, the flour, salt and lemon zest. Use your fingers to rub the lemon zest into the mixture to distribute it evenly.
  3. In a large bowl, whisk together the egg yolks, milk and lemon juice.
  4. Using hand beaters (or a stand mixer) beat the egg whites and remaining teaspoon of sugar until they hold medium peaks (don’t overbeat, otherwise the whites could turn grainy and will be hard to incorporate into the batter).
  5. Whisk the flour mixture into the egg yolk mixture. Fold in one-third of the egg whites. Gently fold in the remaining egg whites in batches, until evenly incorporated.
  6. Divide the batter evenly among the prepared ramekins, and arrange them in the prepared pan. Pour in enough hot water to come about halfway up the sides of the ramekins (a tea kettle works great for this). Carefully slide the pan into the oven, and bake until the cakes are golden in spots on the top and spring back when gently pressed, about 40 minutes. 
  7. Transfer the ramekins to a rack and let cool at least 40 minutes. The cakes can be served slightly warm, at room temperature or they can be chilled (in the ramekins). To serve, slide a thin knife or offset spatula around the cakes, and invert them onto serving plates (if needed, gently shake up and down once or twice to unmold). Serve with a dollop of whipped cream or crème fraiche. The pudding cakes can be refrigerated in the ramekins for up to 3 days.
Brunch Baking

 Class

Crowd-Pleasing Brunch Recipes

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