I love lemon desserts – especially in the Spring and Summer months. The batter separates as it bakes, creating a light sponge cake on top and a creamy pudding on the bottom. Makes a great Easter dessert!
What you'll need
Ingredients
2 large eggs, separated, at room temperature
2 tablespoons unsalted butter, softened
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon zest
1/8 teaspoon salt
¼ cup fresh lemon juice from 2 lemons
1 cup milk, at room temperature
The method
Directions
01
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Butter six 6-ounce ramekins (or spray with Pam).
02
With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the ramekins.
03
Bake until the tops are golden and the center springs back when gently pressed, 25 to 35 minutes. Transfer the ramekins to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Individual Lemon Pudding Cake
Prep
Cook
Yield
I love lemon desserts – especially in the Spring and Summer months. The batter separates as it bakes, creating a light sponge cake on top and a creamy pudding on the bottom. Makes a great Easter dessert!
Ingredients
2 large eggs, separated, at room temperature
2 tablespoons unsalted butter, softened
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon zest
1/8 teaspoon salt
¼ cup fresh lemon juice from 2 lemons
1 cup milk, at room temperature
Cook Like James · The method
Directions
1
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Butter six 6-ounce ramekins (or spray with Pam).
2
With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the ramekins.
3
Bake until the tops are golden and the center springs back when gently pressed, 25 to 35 minutes. Transfer the ramekins to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.
Cook Like James
Individual Lemon Pudding Cake
Prep
Cook
Yield
I love lemon desserts – especially in the Spring and Summer months. The batter separates as it bakes, creating a light sponge cake on top and a creamy pudding on the bottom. Makes a great Easter dessert!
Ingredients
2 large eggs, separated, at room temperature
2 tablespoons unsalted butter, softened
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon zest
1/8 teaspoon salt
¼ cup fresh lemon juice from 2 lemons
1 cup milk, at room temperature
Directions
1
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Butter six 6-ounce ramekins (or spray with Pam).
2
With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the ramekins.
3
Bake until the tops are golden and the center springs back when gently pressed, 25 to 35 minutes. Transfer the ramekins to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.
