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Loving Lemons Pudding Cake

Posted by Trish on February 28, 2013 at 1:20 PM

When you ask the average person what their favourite flavour is for desserts, you usually get chocolate, vanilla, caramel or strawberry.  I have to be different.. mine is lemon. Lemon everything!  But it's hard to find a good lemon dessert out there because they usually use stimulated lemon flavouring instead of real lemons.  And let's face it, the flavour of real lemons cannot be beat by artificial lemon flavouring.  So I usually get pretty disappointed by the lemon ice-cream and cheesecakes.



I once had a (fairly intelligent) friend tell me that lemons are not fruits.  They are condiments.  Boy was I mistaken all these years...



In case some of you have been following my previous posts, I have NOT fallen off my wagon for my clean eating lifestyle.  It's all about moderation. So we allow ourselves 2 cheat days a week.  And I took full advantage of mine.  J was away on business so I was able to make a dessert that is all about ME!!!!



This lemon pudding cake has a creamy lemon custard (similar to lemon curd) at the bottom, and a light airy souffle-like cake topping.  It screams sweet and tart, just the way real lemons should.



It's a bit of hassle for the amount that you get.  In fact, when I pulled them out of the oven, I thought, "pfft...2 servings? I'm eating both of them!!".  But in the end, I could only handle one.. I know.. how disappointing?!?!?!



So if you have a love for lemons like I do, check out the recipe:


Lemon Pudding Cake:

 

  •  1/3 c sugar
  • 2 tsp all purpose flour
  • 1/3 c milk
  • 2 tbs freshly squeezed lemon juice (if you cannot handle too much tartness, reduce to 1.5 tbs)
  • 1 tsp lemon zest (my microplane made them fairly large, which added too much texture to the smooth custard bottom.  If that happens to you, run your knife through the zest before adding it to the recipe)
  • 1 egg separated
  • 1/4 tsp vanilla
  • confectioner's (icing) sugar
1. In a large bowl, combine the flour and sugar.
 
2. Stir in the milk, lemon juice and zest.

3. Add the egg yolk and vanilla.

4. Beat the egg white until stiff peak forms.  I know how annoying it was to pull out the mixer for 1 egg white and how difficult it is to not overwhip 1 egg white..but IT'S WORTH IT!!! I SWEAR!!

5. Gently pour the whipped egg whites onto the lemon mixture.  The egg whites should prettily float.

6. Gently fold the egg whites into the lemon mixture.

7. Divide into 2 ramekins. Make sure the ramekins are ungreased.

8. Place the 2 ramekins into a larger pan (you can use a casserole pan or another baking pan).

9. Carefully pour HOT water into the LARGER pan, about 1 inch in depth.  This will create a water bath for your pudding cake.

10. Bake uncovered at 325 degrees F for 35 to 40 minutes, until a knife inserted comes out clean.

11. Dust with the confectioner sugar (as much as you want).

12. Serve immediately. 

 


 

 


 


 


 


 

Categories: Cakes, Others

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2 Comments

Reply Joyce
8:38 PM on March 2, 2013 
Hey,
Can't say that lemon is my absolute fav but this is looking pretty yummy! :)
Reply Robert
2:14 PM on June 5, 2013 
My only question is what happened to the other one, and how do I volunteer to help you when you can't eat it all?