Lemon Pudding Cakes
I love the little magazine Everyday Food from Martha Stewart, and look forward to it's arrival every month. All of the recipes I have tried from it, have been wonderful. This is another winner. But that is no surprise now is it, as it comes from Martha's team. I wanted to try these ever since I saw the picture in the magazine this month, because I love all things lemon. And I had these great looking blackberries from my grocer's this week, so I paired them. It worked very well as I am sure it would with any other berry too.
These lemon pudding cakes make a nice treat for a week night dessert, with only 160 calories too.
- 2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
- 1 1/4 cups whole milk
- Confectioners' sugar, for serving
- Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture.
- In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes*. Dust with confectioners' sugar and serve immediately.
When you take your first bite, make sure your spoon goes all the way to the bottom, there is a nice little lemon sauce just waiting for you there. Yum.