Recipe

Lemon Pudding Cakes Recipe

	Coffeebean / All my dishes 1 year, 1 month ago These pillowy, vitamin C-packed cakelets are adapted from "The Greyston Bakery Cookbook" "When you overwhelm dry ingredients with wet ones, an amazing texture separation happens." Sara Kate Gillingham-Ryan says. "These cakes are rich without being too heavy".... More Prep:75m Cook:35m Servings:6	Coffeebean
	lemon pudding cake

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Ingredients

3/4 cup granulated sugar

1/3 cup all-purpose flour

3 large eggs, separated

2 tablespoons unsalted butter at room temperature

1 cup skim milk

5 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

Fresh raspberries or blackberries for serving.

Directions

Preheat oven to 350°.

Spray six 6-ounce ramekins with vegatable oil spray.

In a medium bowl, whisk the sugar with the flour.

In another bowl, whisk the egg yolks with the butter until well blended.

Whisk in the milk, lemon juice and lemon zest.

Pour the lemon mixture into the sugar mixture and whisk until smooth.

In a medium bowl, beat the egg whites with the salt until firm peaks form.

Gently fold the egg whites into the lemon mixture.

Pour the batter into the prepared ramekins and transfer them to a small roasting pan.

Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for 35 minutes or until they are puffy and golden on top.

Using tongs, transfer the ramekins to a rack to cook for 20 minutes.

Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates.

Serve warm or at room termperature with the berries.

The lemon pudding cakes can be refrigerated for 2 days.

Source: "Food & Wine", June 2007

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