Lemon Pudding Cake

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Lemon Pudding Cake

We were looking for a good weeknight dessert. Something not too decadent, but still tasty. A nice end to a weeknight dinner. We pulled out our Moosewood Restaurant Low-Fat Favorites cookbook (which has sat on the shelf far too long), and found this gem, which exceeded our expectations! Oh man is it full of flavour. It’s got a great lemon punch, and the textures are awesome – pudding on the bottom, sponge-y cake on top. The recipe says you can serve it warm or cold, but we found fresh out of the oven warm to be the best bet (of course), but warming up leftovers is highly recommended… didn’t work quite as well cold for us.

The beautifully puffed-up top did deflate a bit after it sat, but it still was a great treat a few days after baking. It’s fancy looking enough that it would for guests as well, but simple enough for a weeknight as well.

The recipe:

  • 1/2 cup pastry flour (or just regular all purpose if it’s all you have)
  • 1/2 teaspoon baking powder
  • 1-1/4 cup sugar (more or less depending on how tart you like it – I used a bit less)
  • 1-1/2 cups buttermilk
  • 1/2 cup fresh lemon juice (about 4 lemons)
  • 2 egg yolks, lightly beaten
  • 2 teaspoons freshly grated lemon peel
  • 4 egg whites
  • pinch of salt

Preheat oven to 350°.

  1. Prep six 8-ounce ramekins with cooking spray. Place in a 2″ deep baking pan. Put a kettle of water on to boil.
  2. Combine flour, baking powder, 3/4 cup sugar in a large bowl. Stir in the buttermilk, lemon juice, egg yolks, and the lemon peel.
  3. Beat the egg whites and salt until stiff (use an electric mixer unless you’re looking to show off). Beat in remaining sugar.
  4. Gently fold the egg whites into the buttermilk batter, and spoon into prepared cups. You can fill them up pretty high, so don’t worry if it seems over-full – just try to keep it from spilling out.
  5. Pour the boiling water in the baking pan so that the water reaches halfway up the sides of the cups.
  6. Bake 50-55 minutes, until puffy and golden. (Note: I used the top/smaller part of my double oven, and it baked for less than 40 minutes until they were done… so keep an eye on it.)

ENJOY!

Leftovers save well for a few days – let cool, wrap well, and stick them in the fridge. When ready to eat, heat them up for about 30 seconds in the microwave.

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