Here’s one of those recipes everyone needs to make, specially now with Spring coming up! It’s a refreshing, not too sweet yet divine and creamy, very tender, fluffy and delicate cake. Today’s recipe is my favourite Mini Lemon Pudding Cake. The fun thing about it is that it all comes together in one batter and once it bakes, it starts to separate into two luscious layers. If you’re an orange or grapefruit person, this recipe works just as well. It’s a must make recipe, seriously!
Hey Friends! When is it ever going to feel like Spring for real?!! I try and try to push myself into believing it’s here, but then we get a snowy day and all my Spring dreams come falling down.. I know it’s probably crazy to think about since we’re officially not there yet, but I’m so very totally feeling it!
We’ve got a few fun Birthdays happening in March. My sister was early this month, my friend’s is mid March and my oldest daughter is end of March 🙂 Last year we made these Easter Colored Cake Pops for my Birthday Girl and she LOVED them. This year however, she said she wants something floral. She’s seen a few of those fun number cakes that are popping up on Instagram, so we’ll try!
If I had to chose for her, I would pick this easy lemon pudding cake. As cheesy as it sounds, but she really does love it and she loves everything lemon! But she won’t and I certainly can’t blame her for being a frosting licking kid lol For now, we’re sticking to these lemon babies and we’ll get to her Birthday plans later.
First of all, when you think of this easy lemon pudding cake, think of it as really easy. One batter which involves mixing the wet and dry ingredients while saving the egg whites. Once you whip the egg whites you’ll simply add them to the batter. Then you’ll divide that between your ramekins, cups or tea cups and bake it off.
Here’s the magic. This awesomely easy lemon pudding cake batter will separate during baking. And while there’s some science behind that, I won’t get into details. It’s briefly because the batter has very little flour and plenty of liquid, plus it bakes in a water bath. This is a very essential step. If you’ve never baked in a water bath before, all you need to know is to secure your cups on the baking tray. So for example I’ve added a kitchen towel at the bottom to help keep the cups for sliding here and there while baking.
Oh and by the way, NO that towel won’t burn! lol I can’t tell you how many times I get asked this question at my cooking classes each time I make this easy lemon pudding cake recipe. The hot boiling water gets poured right over the towel securing the cups in place and reaching nearly halfway to the height of the cups.
Once out of the oven, you’ll find a tender fluffy lemon cake layer at the top of your cup. This cake is divine as it is. Yet when you dig deep in the cup, you’ll find something more divine–a creamy luscious lemon pudding sauce. Together it’s a match made in lemon heaven 🙂 It’s similar to those Mini Chocolate Pudding Cakes , however with the chooclate cakes, you need to layer batter, dry mix and then hot water. This easy lemon pudding cake is just one batter, no layering.
I’ve made it with orange, grapefruit and a combo of lemon orange..I can say that they’re all delicious, but feel different. I always find the lemon version to be the most refreshing. That’s just my taste 🙂 You’ll need to try and see which is your favorite. Tag me when you make this so I can wooohoo you!! Enjoy 🙂
Easy Mini Lemon Pudding Cake
- 2 Tbsp. unsalted butter melted
- ¼ cup all-purpose flour
- ¼ tsp. baking powder
- 1 pinch salt
- 3 large eggs divided, at room temperature
- ¾ cup sugar divided
- 1 lemon zested
- ¼ cup fresh squeezed lemon juice about 2 lemons
- 1 cup milk
- icing sugar for dusting
- 1 Tbsp. unsalted butter room temperature for greasing the ramekins
Preheat the oven to 325F.
Grease 8 ramekins (6 ounces each) with the unsalted butter for individual servings or one 2-quart baking dish; set aside.
In a large bowl, whisk together the egg yolks, ½ cup of sugar, butter, lemon zest, lemon juice and milk.
In a separate bowl, mix together the flour and baking powder.
Add the flour mixture to the egg yolk mixture and mix well.
In a clean bowl and with clean beaters, whip the egg whites by using room temperature egg whites and whipping on high speed with a pinch of salt until soft peaks form.
Gradually add the remaining sugar while continuing to beat the egg whites until stiff peaks form.
In 3 additions, gently fold in the egg white mixture into the batter using a spatula; be careful not to over fold or deflate the batter.
Divide the batter among the ramekins and place on a towel-lined deep roasting pan.
Pour hot water into the roasting pan to come halfway up the sides of the ramekins.
Bake until the cakes are puffed and slightly golden, about 30 minutes.
When done, remove the ramekins carefully using kitchen tongs and a small kitchen towel.
Allow them to cool to room temperature or chill them if you prefer a cold cake.
Just before serving, dust the tops with icing sugar.