Lemon Pudding Cakes from EatingWell Recipe

Name: Lemon Pudding Cakes from EatingWell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar, divided; 1/3 cup all-purpose flour; 1/8 teaspoon salt; 1 cup low-fat milk; 2 teaspoons freshly grated lemon zest; 1/2 cup lemon juice; 2 tablespoons butter, melted; 2 large egg yolks; 3 egg whites, at room temperature (see Tip); Confectioners' sugar for dusting

Servings: persons

1 cup granulated sugar, divided
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup low-fat milk
2 teaspoons freshly grated lemon zest
1/2 cup lemon juice
2 tablespoons butter, melted
2 large egg yolks
3 egg whites, at room temperature (see Tip)
Confectioners' sugar for dusting

1
Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish.
2
Put a kettle of water on to boil for the water bath.
3
Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl.
4
Make a well in the dry ingredients.
5
Add milk, lemon zest, lemon juice, butter and egg yolks.
6
Whisk until smooth.
7
Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip).
8
Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy.
9
Fold the egg whites into the batter (it will be thinner than other cake batter and it's OK if it's a little lumpy).
10
Evenly divide among the prepared ramekins placed in the roasting pan.
11
Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.
12
Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes.
13
Transfer the ramekins to a wire rack to cool for 15 minutes.
14
Dust with confectioners sugar and serve warm or at room temperature.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup granulated sugar, divided, 1/3 cup all-purpose flour, 1/8 teaspoon salt, 1 cup low-fat milk, and more.

Yes, Lemon Pudding Cakes from EatingWell falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pudding Cakes from EatingWell

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