Lemon Pudding Cakes

Lemon Pudding Cakes

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This light and lemony recipe is a perfect dessert to make for weekends and even Valentine’s Day. Don’t let the water bath scare you because this recipe is super easy.

  • 2/3 Cup Sugar Plus More For Dusting
  • 2 Large Eggs (Separated)
  • 2/3 Cup Milk
  • 1/4 Cup Fresh Lemon Juice
  • 1 Tablespoon Lemon Zest
  • 1/4 Cup Unbleached Flour
  • 1/4 Teaspoon Sea Salt
  1. Preheat oven to 350 degrees.
  2. Grease 6 (3 ounce) ramekins and dust with sugar. Set aside.
  3. In large-size bowl beat together egg yolks, milk, lemon juice, and lemon zest until smooth. Sift the flour and sugar. Slowly beat into lemon mixture with salt. In separate large-size bowl beat egg whites until soft peaks form. Gently fold into lemon mixture.
  4. Carefully pour batter into greased ramekins. Set in a roasting pan. Pour water into roasting pan until it reaches halfway up the sides of ramekins.
  5. Place in oven 20 minutes until cakes are springy and golden brown on top. Remove from oven.
  6. Serve warm or at room temperature.
  7. Serves 6
  8. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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