Ingredients
Method
- Preheat your oven to 350°F (177°C). Grease six 6-ounce ramekins with butter or nonstick spray. Place the ramekins in a large baking pan. The cakes will bake in a water bath inside the pan.
- In a large bowl, whisk together egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
- Add the flour, salt, and ¾ cup (150 g) of sugar to the yolk mixture. Whisk until the batter is uniform and smooth.
- In a medium bowl, use a hand or stand mixer with a whisk attachment to beat egg whites on medium-high speed until soft foamy peaks form, about 1–2 minutes. Sprinkle the remaining ¼ cup (50 g) sugar over the whites and beat until stiff, glossy peaks form, about 1–2 minutes.
- Fold about one-third of the beaten egg whites into the lemon batter gently, being careful not to deflate them. Repeat folding with the second third, then fold in the remaining whites until fully incorporated.
- Divide the batter evenly among the prepared ramekins. Place the baking pan with ramekins into the oven and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 35 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs. Remove the ramekins from the water bath and let them cool slightly.
- Dust the cakes with confectioners’ sugar and garnish with fresh berries and lemon slices if desired.
Nutrition
Notes
These lemon pudding cakes offer a dreamy contrast of textures—light and airy cake with creamy tart pudding. Perfect for spring afternoons or a cheerful dessert for guests.