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