Lemon Sponge Pudding Recipe Demonstration - Joyofbaking.com
Lemon Pudding Cakes
By Cheryl and Griffith Day
Serve dusted with confectioners' sugar when they're still slightly warm and gooey on the inside.
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Prep Time: 0 hours 15
4 tbsp. unsalted butter
1/4 c. unbleached all-purpose flour
fine sea salt
2 tbsp. grated lemon zest
fresh lemon juice
large egg yolk
1 1/2 c. buttermilk or whole milk
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter four 4-inch ramekins.
- 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.
- 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.
- 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.
- 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.
Video: LEMON PUDDING CAKE
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Date: 06.12.2018, 12:43 / Views: 54545