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Lemon Pudding Cakes

Lemon Buttermilk Pudding Cake on plate with blueberry garnish
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5 from 1 review

These lemon pudding cakes showcase a thin pudding like layer on top and a cheesecake like layer on the bottom, with a delicate yet refreshing flavor profile that makes the perfect finale to any meal.  

Ingredients

Units Scale
  • 2 Tablespoons butter, melted and cooled
  • 1/3 cup Sugar
  • 4 Large Egg Yolks, at room temperature
  • 1/4 cup 2% Milk
  • 1 cup Buttermilk, at room temperature
  • 1/4 cup All-Purpose Flour
  • 1/4 teaspoon Table Salt
  • 1/3 cup Fresh Lemon Juice, at room temperature
  • 4 Large Egg Whites, at room temperature
  • 1/4 cup Sugar
  • 1 Tablespoon Lemon Zest, finely grated

Instructions

  1. Preheat oven to 350 degrees and position a rack in the center of the oven.
  2. Spray eight 6-oz. ramekins with Bak Klene ZT.  Arrange ramekins in a roasting pan. 
  3. In a large bowl, whisk the melted butter with the 1/3 cup of sugar and the egg yolks until smooth and light, about 1 minute.
  4. Whisk in the buttermilk, milk, flour and salt just until blended and smooth.
  5. Whisk in the lemon juice.
  6. Beat the eggs whites, on medium speed with a whisk attachment until frothy, about 30 to 60 seconds.  Increase the speed to high and beat just until the whites hold soft peaks (The peaks should flop over immediately when the beater is lifted) about another 30-60 seconds. 
  7. Reduce the speed to medium and slowly sprinkle in the remaining 1/4 cup of sugar.  If necessary stop the mixer and scrape down the sides of the bowl.  Continue to beat on high speed until the whites hold medium-firm peaks.  (The peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself) about another 30 to 60 seconds.Egg White Peaks
  8. Spoon one-third of the whites into the egg yolk mixture, sprinkle with the lemon zest and gently whisk to blend.  Using the whisk, gently fold in the remaining whites into the batter.  The batter will be light and foamy but thin.
  9. Spoon the mixture evenly among the ramekin.  They can be filled to the top rim.

To Bake:

  1. Put the roasting pan in the oven and pour about 2 cups of hot boiling water into roasting pan. Gently place the ramekins into the pan of water, being careful not to splash any water into your batter.  The water should only come up half way up the sides of the ramekins.
  2. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes.  They should spring back slightly when touched and will look like a souffle.  Carefully, remove the ramekins out of the water bath and let cool on a rack to room temperature.

  3. Refrigerate for at least 2 hours and up to 24 hours before serving.

  4. Invert each pudding cake onto a serving dish and garnish with fresh berries.

Notes

MAKES:  8  (1/2 Cup Servings)  One Serving is 6 WW Smart Points

Nutrition

Find it online: https://www.miascucina.com/lemon-pudding-cakes-the-ultimate-dessert/

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