Lemon Pudding Cakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.2
  • Total Fat: 1.6 g
  • Cholesterol: 53.0 mg
  • Sodium: 80.9 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 5.0 g

View full nutritional breakdown of Lemon Pudding Cakes calories by ingredient
Submitted by:

Introduction

Adapted from Moosewood Lowfat. Halve the recipe for a more manageable mid-week dessert. Who has EIGHT ramekins? Adapted from Moosewood Lowfat. Halve the recipe for a more manageable mid-week dessert. Who has EIGHT ramekins?
Number of Servings: 8

Ingredients

    1/2 cup pastry flour
    1/2 tsp baking powder
    1 cup sugar
    1 1/2 cups buttermilk or soy milk + 1 tsp cider vinegar
    1/2 cup fresh lemon juice (3 lemons' worth)
    2 egg yolks
    2 tsp (or more) grated lemon peel
    4 egg whites
    pinch of salt

Directions

Oven = 350F

Put a kettle of water on to boil.

In a really big bowl, whisk together the flour, baking powder and 1/2 cup of the sugar. Stir in the buttermilk, egg yolks, and lemon peel. Set aside.

In a medium bowl, whisk the egg whites with the salt till soft peaks form, then beat in the remaining 1/2 cup sugar till dissolved and meringue-y.

Add a big spoonful of the first liquid to the egg whites and fold to combine, then add the egg whites to the first liquid and fold GENTLY till combined.

Spray the ramekins (8 x 6oz or 6 x 8oz) with cooking spray and arrange in a large pan. Place the pan on the oven rack then fill with the kettle till water is halfway up the sides of the ramekins. Bake 40 minutes or till puffy and lightly browned.

Number of Servings: 8

Recipe submitted by SparkPeople user STEPHISVENUS.

Rate This Recipe