Lemon Sponge Pudding Recipe Demonstration - Joyofbaking.com



Lemon Pudding Cakes

By Cheryl and Griffith Day
Feb 5, 2015
Serve dusted with confectioners' sugar when they're still slightly warm and gooey on the inside.
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Yields:
Prep Time: 0 hours 15
Total Time:
Ingredients
4 tbsp. unsalted butter
1/4 c. unbleached all-purpose flour
fine sea salt
granulated sugar
2 tbsp. grated lemon zest
fresh lemon juice
large eggs
large egg yolk
1 1/2 c. buttermilk or whole milk
confectioners' sugar
Directions
  1. Position a rack in the middle of the oven and preheat to 350 degrees F. Butter four 4-inch ramekins.
  2. Whisk together flour, salt, and 3/4 cup granulated sugar in a bowl. Add butter, lemon zest, lemon juice, and four egg yolks and whisk until smooth. Whisk in buttermilk.
  3. Whisk three egg whites on medium-high speed with an electric mixer until frothy. Gradually add remaining 1/4 cup granulated sugar and continue to whisk until stiff peaks form.
  4. Gently fold beaten egg whites into lemon mixture. Divide batter among the prepared ramekins. Place the ramekins in a roasting pan. Transfer to the oven and carefully add enough hot water to come halfway up the sides of the ramekins.
  5. Bake until set around the edges but still jiggly in the center, and until tops are lightly browned, 35 to 40 minutes. Transfer the ramekins to a wire rack.
lemon pudding cakes
Angie Mosier
Serve dusted with confectioners' sugar when they're still slightly warm and gooey on the inside.





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Date: 06.12.2018, 12:43 / Views: 54545