Warm Lemon Pudding Cakes
Little lemon cakes with a luscious lemon pudding beneath the cake
Servings: 6
Ingredients
- 3 large eggs separated
- 1 cup milk room temperature
- 2 tspn lemon zest from 2 lemons
- 2 tbsp salted butter melted
- 6 tbsp cake wheat flour/all purpose flour
- 1/2 cup/125ml granulated sugar
- fresh berries and icing sugar for serving optional
Instructions
- Preheat the oven to 180 degrees celcius
- Grease 6 ramekins with some melted butter
- In a large bowl whisk together the egg yolks, milk, lemon zest, lemon juice and butter. Add the flour and sugar and whisk until smooth
- Using an electric or stand mixer beat the egg whites until soft peaks form. The peaks should curl when you lift the beaters out of the bowl. I did beat mine until it was stiff, in error,and it worked fine.
- Spoon a 1/4 of the eggs whites into the cake batter and using a rubber spatula fold it in until mixture is smooth. Add in the remaining eggs whites and do the same. The batter should be light, foamy and liquidy
- Place the ramekins in a large baking dish. Fill the ramekins with the cake batter, almost to the top. Pour some room temperature water into the large baking dish.
- Place the dish with the ramekins into the oven and bake at 180 degrees celcius for 30 minutes or until cakes are puffy and lightly golden on top.
- Remove ramekins from the baking dish and let it cool for 20 minutes before serving. They will sink a bit but that's perfectly ok
- Dust with icing sugar and serve with berries if desired
