Easter Lemon Pudding Cake
Sweet, tangy, and refreshing!

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Easter Lemon Pudding Cake

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Ingredients

Adjust Servings:
4 Eggs
1 teaspoon Lemon Zest grated
1/3 cup Lemon Juice
1 teaspoon Unsalted Butter
1 cup Sugar
1/2 cup Flour
1/2 teaspoon Kosher Salt
1.5 cups Whole Milk
1 teaspoon Vanilla Extract
for dusting Confectioners’ sugar
Cuisine:

This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes its own topping. The perfect dessert for Easter Day.

  • 60 mins
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven 350°F.

Grease 6-7 six ounce ramekins with butter. The cakes will bake in a water bath inside the casserole dish.

2
Done

In a large mixing bowl, combine the egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract.

Whisk in the flour, salt, and 3/4 cup of sugar until combined. Set aside.

3
Done

In a medium mixing bowl, using a stand mixer fitted with a whisk attachment, whip the egg whites to soft frothy peaks on medium-high speed. Top with the remaining 1/4 cup sugar and beat for about 1-2 minutes, or until firm glossy peaks form.

4
Done

Take a little of the egg white and mix into the yolk-milk mixture so that it breaks up and lightens the mixture a little. Then add in the rest of the egg whites and fold them in.

5
Done

Divide between greased ramekins then place this inside the other dish/tin. Carefully pour in boiling water into the outer dish.

Bake for approximately 30-40 minutes or until golden.

Let cool to warm, dust with confectioner's sugar and serve.

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