Anyone who knows me knows that I am a bit self-conscious when it comes to baking and pastry. I also have a very ornery dog with a huge appetite. He is too cute (and tall) for his own good!
Over the years, we’ve learned which corner in the kitchen to hide snacks and good food-type things in, but on this night after work my head was elsewhere, and by the time I got back to clean the kitchen and put dishes away after our walk I found this!'
Our dog has a sweet tooth, a very trusted vet, and a stomach of steel. I was mostly concerned about how he was going to feel after finding the deli container of lemon cake because of the sugar and citrus in the recipe. After a mild freak out about his health (I do not encourage any animals eating sugars or citrus), I called his vet, followed him around, poked his little tummy a lot, and gave him a lot of love and cuddles.
After the worry was over, I became angry that he ate a desert I was eager to try myself! I love him, he was/is feeling fine and visually embarrassed. But I was at as much fault as he was. Fortunately, regardless of the aforementioned naughtiness, he is completely fine and on a very strict diet of kibble and carrots.
That said, I really did want to try making the lemon pudding cake at home because it seemed to be a hit at The Chopping Block, and I really try to practice baking and pastry myself when I can. Do not worry, I sent this guy away while I baked. He played in the park for an hour and a half, and had no idea that I gave all of our leftovers to our neighbors.
During this process, I learned that this recipe is fairly easy, and loved by both man and man’s best friend. It will impress anyone!
Lemon Pudding Cakes
Scroll down for a printable version of this recipe
Serves: 6
Prep Time: 25 minutes
Cook time: 20 minutes
Start to finish: 45 minutes
1/2 stick unsalted butter
1/4 teaspoon salt
1 lemon, zested
1/2 cup granulated sugar
3 Tablespoons cake flour
4 eggs, separated
1 cup whole milk
1/3 cup lemon juice
Garnish:
Whipped cream, berries, powdered sugar
1. Preheat oven to 325 degrees F.
2. Use unsalted butter to butter ramekins and sprinkle a little sugar to line the inside of the ramekins.
3. In a metal bowl, use a hand mixer to cream the butter, sugar, salt, and lemon zest until it is light and fluffy.
4. Add the separated egg yolks, one or two at a time, until they are fully incorporated.
5. Add in the cake flour and mix until just incorporated.
6. Beat in milk and lemon juice.
7. In a different bowl with clean beaters, whip the separated egg whites to soft peaks. You can tell if you’ve gotten to soft peaks if you can lift the beaters or whips and the tip of the egg peak form and then fall over.
8. Fold in the egg whites into the batter.
9. Fill ramekins 3/4 of the way and place in a baking pan. Add hot water to the pan and fill to about halfway up the ramekin sides. Bake for 20-25 minutes. The color of the tops will change from light to tan on top and should still be a little wiggly.
10. Garnish with whipped cream and berries and enjoy!
For more entertaining ideas and dishes, join us for one of these upcoming classes in November:
- Hands-On Fall Dinner Party Friday, November 15 6pm
- Hands-On Fabulous Fall Baking Friday, November 22 11am
- Hands-On Pie and Tart Boot Camp: Holiday Edition Saturday, November 23 10am
- Hands-On Irresistible Appetizers Tuesday, November 26 6pm
We'll get you more than ready for the holiday entertaining season!
Lemon Pudding Cakes
Ingredients
- 1/2 stick unsalted butter
- 1/4 teaspoon salt
- 1 lemon, zested
- 1/2 cup granulated sugar
- 3 Tablespoons cake flour
- 4 eggs, separated
- 1 cup whole milk
- 1/3 cup lemon juice
- Whipped cream
- Berries
- Powdered sugar
Instructions
- Preheat oven to 325 degrees F.
- Use unsalted butter to butter ramekins and separate sugar to line the inside of the ramekins.
- In a metal bowl, use a hand mixer to cream the butter, sugar, salt, and lemon zest until it is light and fluffy.
- Add the separated egg yolks, one or two at a time, until they are fully incorporated.
- Add in the cake flour and mix until just incorporated.
- Beat in milk and lemon juice.
- In a different bowl with clean beaters, whip the separated egg whites to soft peaks. You can tell if you’ve gotten to soft peaks if you can lift the beaters or whips and the tip of the egg peak form and then fall over
- Fold in the egg whites into the batter.
- Fill ramekins 3/4 of the way and place in a baking pan. Add hot water to the pan and fill to about halfway up the ramekin sides. Bake for 20-25 minutes. The color of the tops will change from light to tan on top and should still be a little wiggly.
- Garnish with whipped cream and berries and enjoy!
