As the old saying suggests, life can be full of adversity. To say 2020 has been a tough year is an understatement. But when life gives you lemons, you can make lemon pudding cakes. These little cakes are easy to make and really pack a punch. Super tangy, and super refreshing!
The cakes are typically baked in ramekins. I tried 6 ounce mason jars and it worked like a charm. I love this look! It’s unique and perfect for a warm weather dessert. Most recipes call for eating the pudding cakes warm. I prefer them the next day, once they are chilled, and the cake and pudding have had time to set up. Adding whipped cream to the top when they’re cold adds a lovely flavor contrast and cuts the tang a bit.
Start by whisking together the sugar, flour, and salt. In a separate bowl whisk together the wet ingredients, and then add them to the dry.
I used buttermilk for additional tang, but you can replace it with whole or 1% milk.
The egg whites are whipped to soft peaks and then folded into the batter. The air in the egg whites will add air to the final dessert. I transferred the batter to a batter bowl with a spout before folding in the whites. The spout is handy for filling the jars.
Fill the jars close to the top. Unlike traditional batter, this batter will puff up like a soufflé but should not overflow. The jars show off the air that is in the batter.
These cakes are baked in a water bath like custards. The water that surrounds the cakes insulates them from the direct heat of the oven, and ensures steady slow baking. Without the water bath, the outsides of the cakes will cook faster and be overcooked by the time the center is done. Begin heating the water in the pan during the oven preheat. Add more water once the ramekins or jars are placed in the pan. The water should come at least halfway up the sides.
Dust the cakes with powdered sugar and then add lemon slices and fresh berries. If the grill is on, grill the lemon slices for a couple of minutes.
Lemon Pudding Cakes
1 cup Sugar
1/3 cup Flour
1/4 tsp Salt
4 Eggs, separated
1 1/2 cups Buttermilk, or 2% milk
1 T Lemon zest
1/2 cup Lemon juice
Preheat oven to 325°.
To make a water bath, place a baking pan filled halfway with water into the oven.
Choose a pan large enough to hold the ramekins and water.
In a bowl whisk together flour, sugar, and salt.
In a separate bowl, whisk together the egg yolks, milk, lemon juice and zest.
Whisk the wet ingredients into the dry ingredients.
Using a mixer and whisk attachment, beat the egg whites until soft peaks form.
Spoon 1/4 of the egg whites into the batter and whisk until smooth.
Gently fold in the remaining egg whites. Don’t stir or it will deflate the batter.
Pour the batter into 6 6-ounce ramekins or jars. Fill the ramekins very close to the top.
Gently place the ramekins into the water bath.
Add hot water if needed so the water reaches at least halfway up the sides of the ramekins.
Bake 35 – 40 minutes, until the cakes are puffy and beginning to brown.
Using tongs, carefully remove the cakes from the water bath and allow to cool.
The cakes will sink slightly as they cool.
Serve warm, or wrap tightly and chill.
Nothing says “spring” like dessert on the porch with the dog!
And nothing says “stay-at-home” like a man with bangs. At least we have cake!
