Lemon Pudding Cake
After a long time i turn back to blog with a delicious lemon pudding cake. Easy to make, serve with small or big portions.
It has nice brown crust on top and pudding consistency at the bottom.
I use lime lemons but you can use mandarin or orange for aroma.
Loves,
NOTES:
- For the measurement cups which i use please look at “measurements” .
- Makes 3 – 1 cup (240 ml) ramekins or other heatproof bowls.
- Using meyer lemons makes dessert more yellow.
- I use sour cherry for decorating, us can use whipped cream or other fruits that you want.
- You can serve with baking dish or take it out of the baking dish. Flip it to a serving plate.
Lemon Pudding Cake
Malzemeler:
- 2 egg whites (Large)
- 30 gr granulated sugar / 2 tbsp (Use with egg whites)
- 70 gr granulated sugar / About 5 and half tbsp (USe with egg yolks)
- 30 gr butter / 2 tbsp (Room temperature)
- 2 egg yolks
- 1 tbsp lemon zest
- 25 gr flour / About 3 tbsp
- 1/4 tsp salt
- 40 ml lfresh lemon juice / About 3 tbsp
- 120 ml milk / 1/2 cup
- 3 white chocolate pieces (Optional)
Directions:
- Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Butter three- 1 cup (240 ml) ramekins or other heatproof bowls.
- Beat the egg whites until frothy. Add the (30 grams) of sugar slowly and beat until stiff peaks form. Set aside.
- In another bowl beat the (70 grams) sugar and butter until light and fluffy.
- Add the two egg yolks, one at a time, and beat until incorporated.
- Beat in the lemon zest.
- Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk.
- Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
- Evenly pour the batter into the prepared ramekins. Prepare a water bath. Place the ramekins in a alrge baking pan and pour hot water halfway up the sides of ramekins.
- Bake for about 35- 40 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon pudding at the bottom of the ramekins. Remove the ramekins from the water bath immediately and let it cool.
- This dessert can be served warm or at room temperature. You can also serve cold if you want but i prefer warm.
- Can be covered and stored in the refrigerator. You can reheat the puddings in the microwave, or let it sit for a while at room tempereture before serve.
Bon Appetit.
