Lemon
Pudding Cake
These little cakes are one of my favorite desserts for
company. They're so surprising- the
light, almost souffle like cake rests atop a silky smooth sauce at the bottom
like a layer of pudding or curd. They
are bright and tart, a perfect use for the winter citrus and just the right
sort of pick me up on grey days. The
cakes can be made in ramekins for individual servings or in a single baking
dish to serve family style. One tip:
don't skip the step where you rub the lemon zest into the sugar. It really is the key to getting as much lemon
flavor as possible into the cake.
- 3/4 cup sugar
- 1 tbs lemon zest
- 3 eggs, separated
- 2 tbs butter, room temperature
- 1 cup milk
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup all purpose flour
1.
Also needed: several cups of hot water and a
roasting pan.
2.
Preheat your oven to 350 degrees. Butter 6 6-ounce ramekins or a 2 quart baking
dish.
3.
Mix together the sugar and lemon zest in a small
bowl. With the tips of your fingers gently
rub the zest into the sugar to release all of the oils in the zest. Set aside.
4.
In the bowl of a stand mixer (this can also be
done by hand) whisk together the egg yolks and butter until the butter is well
blended. Add the sugar mixture to the
bowl and continue whisking until the mixture lightens in color and becomes thick. Mix in the milk and lemon juice just until
incorporated and then stir in the flour.
5.
In a clean, separate bowl whisk the egg whites
until they form stiff peaks. Gently fold
the egg whites into the rest of the batter being careful not to deflate the air
in the egg whites. Pour the batter into
the ramekins or baking dish.
6.
Set the ramekins or baking dish into the
roasting pan and pour the hot water into the roasting pan until it comes
halfway up the sides of your baking dish/ramekins. Carefully so as not to get water in the
batter, place the roasting pan in the oven.
Bake for 30-35 minutes. The tops
will be golden and puffed and feel just firm to the touch. Remove from the oven and cool for 20 minutes
on a wire rack. Serve warm.
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