Warm Lemon Pudding Cake (gluten free, or not!)
User Reviews
3.6
Warm Lemon Pudding Cake (gluten free, or not!)
Description
This pudding cake starts by creaming sugar and butter then blending in egg yolks, lemon zest, flour, and buttermilk combined with fresh lemon juice. Separately whipped egg whites stabilized with cream of tartar are gently folded in to incorporate air without deflating the batter, essential for the light top layer. Baking in buttered bowls set in a hot water bath ensures even, gentle cooking that produces distinct pudding beneath the sponge.
The lemon zest and juice give a bright citrus flavor balanced by the buttery base, resulting in a dessert that is both tangy and rich. Serving warm with a dusting of powdered sugar or fresh berries enhances its presentation and flavor contrast.
Using almond flour instead of all-purpose flour makes the recipe gluten-free without significant texture change. Baking times may vary slightly by size of the bowls used, so adjusting based on amount is advised.
Ingredients
- 1 cup granulated sugar
- 2 Tbsp butter unsalted, at room temperature
- 3 egg large, separated
- 1 lemon heaping tablespoon zest from 2 lemons
- 1/4 cup all-purpose flour for gluten free use almond flour
- pinch salt
- 1 cup cultured buttermilk shake before measuring
- 1/2 cup lemon juice fresh squeezed
- 1/4 tsp cream of tartar helps stabilize egg whites
garnish
- powdered sugar
- Berry optional
Instructions
- Preheat oven to 350F Lightly butter 6-8 oven safe bowls, ramekins, or mugs Arrange them in a baking pan or roasting pan with sides. Put a large pot of water on the stove to simmer for your water bath.
- Cream the sugar and soft butter together until light and fluffy. Beat in the egg yolks, one at a time, letting each one get incorporated before adding the next, scraping down the sides of the bowl as necessary.
- Blend in the lemon zest, flour, and salt, then mix in the buttermilk and lemon juice until everything is well combined.
- Beat the egg whites with the cream of tartar until they hold stiff peaks. Lift your beaters straight upright ~ the whipped whites should hold their points and not flop.
- Fold the egg whites gently into the batter until no more white streaks or large lumps of egg white remain. Do this gently so you don't deflate the beaten whites, and be patient, it takes a few minutes.
- Pour boiling water into your pan with the ramekins to a depth of about halfway up your ramekins.
- Ladle the batter into each of the bowls, filling almost full. Depending on their size you'll fill 6-8.
- Bake for about 45-50 minutes, or until the cakes are set on top and not super jiggly. Remove from the oven and let cool for 15 minutes before dusting with powdered sugar and serving. Garnish with berries if you like.
- Be sure to enjoy it warm!
Notes
- Use small 6 to 8-ounce oven-safe bowls and fill each with about 6 ounces of batter for even cooking.
- Adjust baking time if using smaller or larger vessels to ensure the pudding cake is properly set without overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 18512 kcal
% Daily Value*
| Calories | 185.12kcal | 9% |
| Carbohydrates | 32.34g | 11% |
| Protein | 3.88g | 8% |
| Fat | 5.02g | 8% |
| Saturated Fat | 2.59g | 13% |
| Sodium | 122.14mg | 5% |
| Fiber | 0.25g | 1% |
| Sugar | 28.25g | 57% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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