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Desserts

Lemon Pudding Cakes

This light and lemony recipe is quite literally a piece of cake to prepare—the hands-on time for making these cakes is less than 10 minutes. They're delicious served cool, but even better when still warm from the oven.

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Ingredients

Instructions

Preheat oven to 350°.

Beat together egg yolks, zest, lemon juice, butter, and sugar in a large bowl with a hand mixer on medium speed. Combine flour and salt in a separate bowl.

Add flour mixture alternately with milk to yolk mixture, beating well after each addition.

Beat egg whites in a separate bowl until stiff peaks form. Fold whites into lemon batter until incorporated.

Place four 6-oz. ovenproof ramekins or dessert cups in an 8-inch square baking pan with tall sides.

Drop a few blueberries into the bottom of each ramekin. Divide batter among ramekins, pouring batter over berries.

Pour boiling water into baking pan until water reaches halfway up the sides of ramekins. Bake for 40 minutes or until tops of cakes are lightly browned. Remove baking pan from oven; transfer ramekins to a cooling rack for 10 minutes.

To serve, sprinkle powdered sugar over tops of cakes.

Gently fold the whipped egg whites into the lemon mixture, lifting the batter from bottom to top.

Gently fold the whipped egg whites into the lemon mixture, lifting the batter from bottom to top.

Pour hot water into the pan in the space around the ramekins until water level is halfway up the sides.

Pour hot water into the pan in the space around the ramekins until water level is halfway up the sides.

Nutritional Facts

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