Name: Lemon Pudding Cakes
Yield: Serves 4
Cuisine: United States
Ingredients: ⅛ teaspoon fine sea salt; Sliced fresh fruit or berries for serving (optional); 3 large eggs, separated; confectioners’ sugar for dusting; 1 cup granulated sugar; 4 tablespoons unsalted butter, melted; 1½ cups buttermilk or whole milk; ¼ cup unbleached (all-purpose) flour; ⅓ cup fresh lemon juice; 1 large egg yolk; Grated zest of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

It’s magical how these cakes do a little trick during baking: an amazing separation happens so you get a layer of cake on the top and a pudding-like consistency on the bottom. I like these while they’re still slightly warm and gooey on the inside. I love the lemon-flavor brightness, and the comfort factor is built right in.

Ingredients

1 cup granulated sugar
¼ cup unbleached (all-purpose) flour
⅛

Americas
United States
Dessert
Vegetarian

Method

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter the ramekins. Set out a deep roasting pan large enough to hold the ramekins.

In a large mixing bowl, whisk together ¾ cup

Get instant online access via ckbk

Already a member?

Sorry, this à la carte cookbook is not currently available to buy in your country

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Get instant online access via ckbk

Part of