Dessert: Lemon Pudding Cakes

I have a subscription to Everyday FOOD magazine by Martha Steward and I was attracted to the Lemon Pudding Cakes recipe because it is simple luxury.  Very few ingredients that will turn into a gourmet dessert in an hour.

Everyday Food, January/February 2012
  • Prep Time 20 minutes
  • Total Time 50 minutes

  • 2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
  • 1 1/4 cups whole milk
  • Confectioners' sugar, for serving

  1. Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
  2. In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
    Lemon Batter

  3. In a large bowl, using an electric mixer (or by hand with a whisk), beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter.
    Whisked Egg Whites

    With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.
Lemon Pudding Cakes

After preparing this easy gourmet dessert, you will have confidence to bake other sweet treats for your family.  I never knew that making a nice, light pudding cake would be so easy.