Five-Star Lemon Pudding Cake
Five-Star Lemon Pudding Cake
Ingredients
For the Lemon Pudding Cake
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon zest, finely grated, plus more for garnish
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/4 cup lemon juice, freshly squeezed
- 1 1/2 cups milk, whole
- 2 tablespoons unsalted butter, melted
For Serving
- 1/2 cup heavy cream, cold
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat oven to 325°F. Lightly grease four 6-ounce ramekins or a 1-quart baking dish. Place the ramekins/baking dish in a larger roasting pan.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the granulated sugar, all-purpose flour, lemon zest, and salt. Ensure there are no lumps.
⏱️ 3 min
- 3
In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in the fresh lemon juice, whole milk, and melted unsalted butter until well combined.
⏱️ 4 min
- 4
Slowly add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix.
⏱️ 3 min
- 5
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. This will take about 3-5 minutes.
⏱️ 5 min
- 6
Gently fold about one-third of the beaten egg whites into the lemon batter to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the whites.
⏱️ 5 min
- 7
Divide the batter evenly among the prepared ramekins or pour into the 1-quart baking dish. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the ramekins/baking dish.
⏱️ 5 min
- 8
Bake for 45-50 minutes, or until the tops are golden brown and springy to the touch. The pudding layer underneath will still be soft.
⏱️ 50 min•🌡️ 325
- 9
Carefully remove the roasting pan from the oven. Remove the ramekins/baking dish from the water bath and let them cool on a wire rack for at least 15 minutes. The pudding cake can be served warm or chilled.
⏱️ 15 min
- 10
While the pudding cakes cool, prepare the whipped cream. In a cold bowl, beat the heavy cream and powdered sugar with an electric mixer on medium-high speed until soft peaks form.
⏱️ 3 min
- 11
Serve the lemon pudding cakes with a dollop of whipped cream and a sprinkle of additional lemon zest.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Five-Star Lemon Pudding Cake
Ingredients
For the Lemon Pudding Cake
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon zest, finely grated, plus more for garnish
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/4 cup lemon juice, freshly squeezed
- 1 1/2 cups milk, whole
- 2 tablespoons unsalted butter, melted
For Serving
- 1/2 cup heavy cream, cold
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat oven to 325°F. Lightly grease four 6-ounce ramekins or a 1-quart baking dish. Place the ramekins/baking dish in a larger roasting pan.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the granulated sugar, all-purpose flour, lemon zest, and salt. Ensure there are no lumps.
⏱️ 3 min - 3
In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in the fresh lemon juice, whole milk, and melted unsalted butter until well combined.
⏱️ 4 min - 4
Slowly add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix.
⏱️ 3 min - 5
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. This will take about 3-5 minutes.
⏱️ 5 min - 6
Gently fold about one-third of the beaten egg whites into the lemon batter to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the whites.
⏱️ 5 min - 7
Divide the batter evenly among the prepared ramekins or pour into the 1-quart baking dish. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the ramekins/baking dish.
⏱️ 5 min - 8
Bake for 45-50 minutes, or until the tops are golden brown and springy to the touch. The pudding layer underneath will still be soft.
⏱️ 50 min•🌡️ 325 - 9
Carefully remove the roasting pan from the oven. Remove the ramekins/baking dish from the water bath and let them cool on a wire rack for at least 15 minutes. The pudding cake can be served warm or chilled.
⏱️ 15 min - 10
While the pudding cakes cool, prepare the whipped cream. In a cold bowl, beat the heavy cream and powdered sugar with an electric mixer on medium-high speed until soft peaks form.
⏱️ 3 min - 11
Serve the lemon pudding cakes with a dollop of whipped cream and a sprinkle of additional lemon zest.
⏱️ 2 min