
Lemon Pudding Cakes
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Ingredients
- 1 tablespoon unsalted butter, very soft
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2/3 cup buttermilk
- 3 tablespoons all-purpose flour*
- Zest of 3 lemons, no white bitter pith
- 3 tablespoons lemon juice
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon salt
- 2 eggs separated, no yolk traces in egg whites
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- Berries of choice, as needed
Directions
- Preheat oven to 325°F. Spread soft butter into 4 ramekins. Sprinkle evenly with first listed 1 tablespoon sugar. Place ramekins in a roasting pan and set aside.
- Whisk together buttermilk and flour. Add lemon zest and juice, second listed sugar, and salt. Whisk in egg yolks.
- In a separate bowl, whip egg whites and third listed sugar to medium peaks. Fold gently into lemon/buttermilk mixture.
- Fill ramekins 7/8 full.
- Pour water in roasting pan until it reaches halfway up the sides of ramekins.
- Place in oven and bake for about 40-45 minutes. The cakes will have risen well, and edges will be golden/light brown. Remove from oven.
- Let sit for 4-5 minutes before serving, or alternatively, turn ramekins upside down onto plates. Remove ramekin.
- If desired, serve with berries of choice.
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