Biting into this lemon pudding cake is like a burst of sunshine on a cloudy day—simply irresistible and perfect for when you just need a little sweetness, but not too much. This recipe is just for two, so you can share it with someone special or, you know, keep it all to yourself (I won’t judge). Sometimes, the simplest desserts are the ones that leave the most lasting impression, kind of like that unexpected plot twist in your favorite book.
Steps
- Preheat your oven to 350°F (175°C) and separate the egg, placing the whites in a medium bowl and the yolk in a small one. Keep the egg whites in the refrigerator until it’s time to whip them. In a third bowl, mix the flour and sugar together thoroughly.
- Combine room temperature butter with the egg yolk and whisk until the mixture is smooth. Add milk to this mixture, then zest a lemon into the bowl and add juice from half the lemon. Stir the flour and sugar into this lemon mixture, even if it appears slightly lumpy.
- Retrieve the chilled egg whites and add a pinch of salt. Whisk the egg whites until stiff peaks form, which means they stand straight without drooping. Use a clean glass or metal bowl and whisk to prevent oils from interfering with the whipping process.
- Carefully fold the lemon mixture into the whipped egg whites, trying to keep the mixture airy rather than deflating it. Pour the combined mixture into two ramekins that have been sprayed with non-stick spray.
- Place the ramekins in a casserole dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 35 minutes, or until the tops are golden brown.
- Once baked, let the pudding cakes cool for around 10 minutes before serving. Enjoy the contrast of a fluffy top with a gooey base.
Ingredients
- 1 large egg
- Pinch of salt
- 2 teaspoons butter (room temperature)
- 2 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- 1 medium lemon (zest and juice from half)
- 1/3 cup milk
Nutritional Values
Calories: 454.7 kcal | Carbohydrates: 71 g | Protein: 11.5 g | Fat: 16.1 g | Sodium: 561.9 mg | Fiber: 2.8 g
FAQ
- What is the texture of the Lemon Pudding Cakes like?
- The Lemon Pudding Cakes have a unique texture with a fluffy, cake-like top and a gooey, pudding-like layer at the bottom, offering the best of both worlds.
- How many servings does this recipe make?
- This recipe is designed to make two servings, perfect for a small gathering or an intimate dessert for two.
- What special techniques are involved in making these cakes?
- The recipe involves a few advanced kitchen techniques, such as whipping egg whites to stiff peaks, gently folding mixtures, using a bain-marie, and zesting lemons, which contribute to the cake’s unique texture.
- Why do you need to refrigerate the egg whites before whipping them?
- Refrigerating the egg whites helps them whip more easily and achieve the desired stiff peaks necessary for the cake’s texture.
- What is the purpose of baking the ramekins in a water bath?
- The water bath, or bain-marie, helps the cakes cook evenly and maintain their delicate texture by providing a gentle and consistent heat distribution.
Tips
- Chill the Egg Whites: Keep the egg whites in the refrigerator until you’re ready to whip them, as they whip more easily when cold.
- Use Clean Equipment for Whipping: When whipping egg whites, ensure you’re using a completely clean glass or metal bowl and whisk, as any oily residue can prevent the whites from reaching stiff peaks.
- Gently Fold Ingredients: When combining the lemon mixture with the whipped egg whites, fold gently to maintain the airy texture. Don’t worry if the mixture isn’t completely smooth.
- Prepare the Bain Marie Properly: Use a tea kettle or microwave to heat water until steaming, then pour it around the ramekins in the baking dish, ensuring the water level reaches halfway up the sides to cook the pudding cakes evenly.
Equipment
- Ramekins – If you don’t already have them, you might need to purchase a set of ramekins for baking the pudding cakes.
- Microplane or small holed cheese grater – For zesting the lemon.
- Casserole dish – To create the bain marie (water bath) for the ramekins.
