Lemon Pudding Cakes

Products Used

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

45m

Yield:

4 servings

Don't be fooled! Looking at the picture, you'd think this dessert is complicated. But fear not. All you need is one simple batter. The luscious lemon custard layer develops all by itself in the oven. Even though this Lemon Pudding Cake recipe only contains 3 tablespoons of lemon juice, the zesty flavor intensity shines through and will satisfy anyone who loves lemony desserts. Make this for a baby shower, spring, or Easter celebration.

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Products Used

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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