Lemon Pudding Cake
I was browsing through my mom’s handwritten recipes – needless to say I love these piled wonderful collection of recipes that were given to her by family and friends or recipes clipped out of magazines. One of the recipes that caught my eye was this lemon pudding cake in ramekins.
These ramekins start out as one batter that almost magically separate while baking into two distinct layers – a fluffy cake and a warm lemon pudding. Well it is not magic at all – it is science.
The recipe is simple as the technique is. The only trick is to fold the egg whites into the batter just before baking. Bake for 40-45 minutes and you’ve got something delicious and impressive. Happy eating!
Lemon Pudding Cake
Description
These ramekins start out as one batter that almost magically separate into two distinct layers – a fluffy cake and a warm lemon pudding. Well it is not magic at all – it is science.
Ingredients
- 1 cup/200 g. / 7 oz. sugar
- 3 tablespoons butter softened
- 3 large eggs separated
- 2 teaspoons sugar vanilla
- 2 drops lemon extract
- 1/8 teaspoon salt
- 1 cup/250 ml whole milk
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup flour
Instructions
- Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.
- Place the egg whites in a clean bowl and beat with an electric mixer until it turns foamy. Add two tablespoons of sugar and beat on high speed until peaks form. Set aside.
- To a separate bowl, add the butter, the rest of sugar, egg yolks, vanilla, salt and lemon extract and beat with the mixer for 1 minute.
- Fold in the flour and mix with a wooden spoon.
- Gradually add the lemon juice and the milk and stir well the batter.
- Fold in the egg whites, scrape the edges of the bowl and stir well to incorporate the batter.
- Spray 5 medium sized ramekins with cooking spray, and then fill the ramekins almost to the rim (they do not rise significantly during the baking process). Arrange the ramekins in an oven pan. Set the baking pan in the oven and pour enough water into it to come half way up the ramekins.
- Bake for 40-45 minutes or until the upper layer (the sponge layer) is well baked.
- Remove from the oven and set aside to cool down for 5 minutes.
- Invert each ramekin onto a plate, then carefully lift the ramekins. Enjoy!
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Tried this recipe?Let us know how it was!
