Something about winter makes me crave lemon/lime/orange stuff. Maybe my body trying to avoid scurvy during these cold and gray Pennsylvania days? I’m not entirely sure, but it will be my excuse for making these lovely little lemon pudding cakes!
You may be asking, “Wait…is this PUDDING or CAKE? Make up your mind, woman!” They are in fact both – light springy cake on top and creamy lemon pudding hiding underneath. Perfect for 35 degree weather and pretending it’s another season entirely!
You will find exactly zero lemon zest in this recipe because I truly hate zesting anything. Maybe I have the wrong tools,
maybe probably I’m too lazy to scrape my knuckles against my grater for a teaspoon of fruit peel, but I’ll pass on that nonsense. I have, however, found a close second to zesting…CITRUS OILS. Think extracts but stronger and much less is needed. They give fabulous flavor without the hassle 🙂
Little Lemon Pudding Cakes
Easy to bake lemon pudding cakes in individual portion sizes.
Grease 6 ramekins and lightly dust with a bit of sugar. Set aside.
Using a hand mixer, gently blend together egg yolks, milk, bottled lemon juice, and lemon flavoring oil. You want a smooth consistency.
Sift your flour, sugar, and salt into the egg/milk mixture and blend the batter briefly.
In another small bowl, mix your egg whites until the soft peak stage. Fold the whites into your lemon batter.
Ladle your batter into your ramekins and place them into a large pan. I just used a glass 13 x 9, but you could use something smaller as long as the ramekins fit inside with room around them.
Pour water into the pan around and halfway up the sides of the ramekins; you are making a water bath to gently bake your cakes.
Bake 20 to 30 minutes, or until your cakes are lightly browned and springy to the touch. Lightly dust powdered sugar on top. Enjoy warm or room temp!
Adapted from Savory magazine, Light Lemon Pudding Cakes, January 2017 issue
Leb-a-who?? Lebkuchen, i.e. German gingerbread cookies. The baking theme this week (see https://www.reddit.com/r/52weeksofbaking/) was Germany. I’ve always been interested in all things Deutschland related. With 2 years of German language in high school and a love affair with marzipan, I am almost German, right??
I also happen to have a brand new sister-in-law from the UK that brought my attention to Lebkuchen. According to all-knowing Wikipedia:
Lebkuchen or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread.
These lebkuchen are soft when they first come out, but quickly harden and become more crisp as they cool. Eating the cookies plain was a bit underwhelming to me, but the chocolate on top converted me 🙂 There is a reason most pics of Lebkuchen are smothered in icing and it’s because they are definitely tastier 🙂 Having something on top adds moisture that seeps into the cookies and softens them up nicely.
Lebkuchen (German Gingerbread Cookies)
Spiced German gingerbread cookies iced with either powdered sugar or bittersweet chocolate.
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
Add the molasses and corn syrup to your melted butter and stir. Set aside.
Mix your flour, brown sugar, spices, baking powder and salt in a large bowl.
Add your butter mixture to your dry ingredients and mix well.
Add your eggs one at a time and mix well after each addition.
Using a cookie scoop or tablespoon, drop spoonfuls onto your cookie sheets, leaving about 2 inches between them for spreading.
Bake 15 to 20 minutes. Cool on a rack before icing.
To make your chocolate icing, melt your chocolate and coconut oil together either in the microwave or over a double boiler on low heat.
Add your melted chocolate to a piping bag, snip the tip off, and pipe in a swirl fashion. Start from the inside and work your way out to the edge for half of the cookies.
Decorate with almond slices while chocolate is still wet. You can also take a few almonds and drag them through the excess melted chocolate to set aside for later.
To make your white icing, mix your powdered sugar with a few tablespoons of water to get a flowing icing consistency. Either add a bit more water or a bit more icing to get the thickness you want.
Add your icing to a piping bag, snip the tip off, and pipe in a swirl fashion to the other half of your cookies.
You can either add plain almond slices to the wet icing or use the chocolate dipped almond slices you made earlier for a nice black/white contrast.
Recipe inspired by Just Like Oma.