Lemon Pudding Cakes

Moist, delicate, and refreshing, this magnificent dessert separates into a mouth-watering lemon sauce on the bottom and a soufflé-like cake on top. It’s the perfect blend of soft and smooth.

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Lemon Pudding Cakes
  1. ¼ cup (½-stick) Challenge European Style Butter, melted
  2. 4 eggs, separated
  3. 2 teaspoons grated fresh lemon zest*
  4. 6 Tablespoons fresh lemon juice
  5. 1 cup sugar
  6. ¼ cup all purpose flour
  7. ¼ teaspoon salt
  8. 1¼ cups milk
  1. 1

    Preheat oven to 350°F.

  2. 2

    Use approximately 1 Tablespoon of the melted butter to brush the inside of six, 8-ounce ramekins; set aside. (Let the remaining butter cool slightly.)

  3. 3

    In a large bowl, beat together butter, egg yolks, lemon juice and lemon zest. In a small bowl, combine sugar, flour and salt: add alternately with the milk to the egg mixture.

  4. 4

    In a separate large bowl, beat egg whites until firm peaks form. Fold egg whites into lemon mixture.

  5. 5

    Pour batter into the prepared ramekins and set the ramekins in a large baking dish. Pour hot water into the baking dish to a level about halfway up the side of the ramekins. Bake for 25-30 minutes or until tops are golden brown. Serve the cakes warm or chilled. Garnish with berries or a dusting of powdered sugar.

Note: *2 medium lemons are needed for zest and juice.

Source: Challenge Home Economist

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I LOVE this recipe!!!! The first I did this I used Meyer Lemons. This time I used 1tbs of orange juice and 5 of regular lemon juice. I also used 1/4c of almond milk then the 1 of milk.
These were AWESOME!!!! Thanks for sharing with us.

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Glenda