Lemon pudding cakes are a sweet, light and refreshing dessert that are perfect to serve for a bridal shower, baby shower or even Mother’s Day. A light, delicate layer of cake rests on top of a layer of gooey pudding.
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 egg yolks
- 4 egg whites
- 1/2 teaspoon vanilla extract
- confectioners’ sugar for dusting
- mint for garnish
- raspberries for garnish
- Adjust oven rack to middle position and preheat oven to 325 degrees F.
- Fold a dish towel in half and place in the bottom of a large roasting pan.
- Place six 6-ounce ramekins on top of towel and set aside.
- In a medium saucepan over medium-high heat, bring milk and cream to a simmer.
- Remove pan from heat, whisk in lemon zest, cover pan and let stand for 15 minutes.
- Strain milk mixture through a fine mesh sieve placed over a bowl, pressing lemon zest and extracting liquid; discard lemon zest.
- In a large bowl, combine 3/4 cup sugar, flour, baking powder, and salt.
- Add egg yolks, vanilla, lemon juice, and milk mixture; whisk until combined.
- In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites on medium-low speed until foamy, about 2 minutes.
- Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
- Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, about 1 to 2 minutes.
- Whisk one-quarter of the whites into batter to lighten.
- Using a rubber spatula, gently fold in remaining egg whites until no clumps or streaks remain.
- Ladle batter into ramekins until almost full.
- Pour enough cold water into pan to come one-third of the way up the sides of the ramekins.
- Bake 45 to 50 minutes, or until cake is set and pale golden brown and pudding layer registers 172 to 175 degrees in the center.
- Remove pan from oven and let ramekins stand in water bath for 10 minutes.
- Transfer ramekins to wire rack and let cool completely.
- Dust with confectioners’ sugar.
- Garnish with mint and raspberries.
- Serve at room temperature or chilled.
If you have any leftovers, cover with plastic wrap and store in the refrigerator for 1 to 2 days.