Lemon Pudding Cakes


  • 2 eggs, separated
  • 3/4 cup whole milk
  • 1 1/2 tablespoons unsalted butter, softened
  • 1/3 cup sugar
  • 2 tbsp flour
  • juice of one half of a large lemon
  • zest of one large lemon
  • 1/4 tsp salt

Preheat the oven to 350 degrees. Lightly spray eight oven-proof ramekins with cooking spray.

Beat the eggs whites with an electric mixer until stiff, about 5 minutes. Set aside. In a separate bowl, whisk together the egg yolks and milk.

Cream together the butter and sugar with an electric mixer. The mixture will be a bit pebbly, not silky, as there is such a small amount of butter. Add the flour, lemon juice, zest, and salt. Add the combined milk and egg yolks. You may need to manually whisk the mixture to get it smooth as it will be very liquidy. Fold in the egg whites.

Pour the mixture evenly into 4 ramekins. Set the ramekins in a large baking dish and carefully pour in enough hot water to rise about one-third to halfway up the sides of the ramekins.

Bake for 35 to 40 minutes. The tops should be light, golden brown. Remove from water bath, and allow the spongettes to cool slightly, in the ramekins, then transfer them to the refrigerator for an hour or two

To serve, run a knife around the edge of the ramekin to loosen the cake, and invert it onto a plate. Top with whipped cream, berries, or chocolate shavings.

From The Kitchn


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