Description
Delight in these light and airy Lemon Pudding Cakes, a perfect balance of tangy lemon flavor and fluffy texture. Baked in a gentle water bath, these individual cakes are tender, slightly jiggly, and topped with a delicate crust. Ideal for a refreshing dessert that’s both elegant and comforting.
Ingredients
Lemon Pudding Cakes Ingredients
- 3 large eggs, separated
- 3/4 cup (180ml) whole milk, at room temperature
- 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
- 2 teaspoons lemon zest
- 1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons)
- 1 teaspoon pure vanilla extract
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar, divided
- Optional: 1 Tablespoon confectioners’ sugar for dusting and/or fresh berries and lemon slices for garnish
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 350°F (177°C). Grease 6 to 7 six-ounce ramekins with butter or nonstick spray and arrange them in a large baking pan or casserole dish to set up the water bath.
- Mix Wet Ingredients and Flour: In a large bowl, whisk together the egg yolks, whole milk, melted butter, lemon zest, fresh lemon juice, and vanilla extract until smooth. Then add the all-purpose flour, salt, and 3/4 cup (150g) of the granulated sugar, mixing just until combined.
- Beat Egg Whites: Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft, foamy peaks form, about 1-2 minutes. Gradually add the remaining 1/4 cup (50g) sugar, then continue beating until stiff, glossy peaks form, about another 1-2 minutes.
- Fold Egg Whites into Batter: Gently fold about one-third of the beaten egg whites into the lemon batter to lighten it. Carefully fold in the remaining egg whites in two additions, ensuring the mixture remains airy without deflating the peaks.
- Fill Ramekins: Spoon the thick, airy batter into the prepared ramekins, filling them nearly to the top. You should get 6 or 7 cakes depending on how the egg whites hold.
- Add Water for the Water Bath: Slowly pour hot water into the large baking pan around the ramekins, filling the water bath halfway up the sides without splashing into the batter.
- Bake Cakes: Place the pan carefully in the oven and bake for 35-40 minutes until the cakes are puffed and lightly browned on top but not overbaked to avoid a cooked pudding texture at the bottom.
- Cool Cakes: Using tongs or an oven mitt, remove the ramekins from the water bath and set them on a wire rack over a baking sheet or towel to catch any drips. Let them cool for 15-20 minutes before serving.
- Garnish and Serve: Dust the cakes with the optional confectioners’ sugar and decorate with fresh berries or lemon slices if desired. Serve warm or at room temperature for best flavor and texture.
- Store Leftovers: Cover any leftover cakes tightly and refrigerate for up to 3 days. Reheat gently in the microwave before enjoying.
Notes
- Use room temperature ingredients for better mixing and volume when whipping egg whites.
- Folding the egg whites carefully is crucial to keep the batter light and airy for the signature sponge texture.
- Baking in a water bath ensures gentle and even cooking to create the delicate pudding-like consistency.
- Do not overbake to avoid a dry or tough texture; the cakes should still have a slight jiggle when done.
- Optional garnishes like confectioners’ sugar and fresh berries enhance presentation and add extra flavor.
- These cakes can be served warm or cooled, both offering delightful textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
