This Lemon Pudding Cake recipe is adapted from The Greyston Bakery Cookbook.
These pillowy, Vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. These cakes are rich without being too heavy.
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs, separated
- 2 tablespoons unsalted butter, at room temperature
- 1 cup skim milk
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- fresh raspberries or blackberries, for serving
- Preheat the oven to 350F. Spray six 6-ounce ramekins with vegetable oil spray or rub with butter.
- In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
- In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the pan in the oven and pour enough hot water to reach halfway up the sides of the ramekins.
- Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 mintes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold on plates. Serve warm or at room temperature with the berries.
Note: The lemon pudding cakes can be refrigerated for 2 days.