Lemon Pudding Cakes Recipe With 8 Ingredients

Granulated sugar: Provides sweetness and helps create the cake's structure.

All-purpose flour: Adds body to the batter, giving the cakes their form.

Eggs: Used to separate the yolks and whites, contributing to the cake's texture and rise.

Milk: Adds moisture and richness to the batter.

Lemon zest: Provides a burst of citrus flavor and aroma.

Lemon juice: Adds tanginess and enhances the lemon flavor.

Salt: Balances the sweetness and enhances the overall flavor.

When folding the egg whites into the lemon mixture, use a rubber spatula and a gentle motion to avoid deflating the whipped egg whites. This ensures the pudding cakes remain light and airy.

• granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the pudding cakes. Use ¾ cup of honey for every cup of sugar, and reduce the liquid in the recipe by ¼ cup.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the recipe suitable for those with gluten intolerance. Ensure the blend contains xanthan gum for proper texture.

• large eggs - Substitute with flax eggs: For a vegan alternative, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking. It has a mild flavor that won't overpower the lemon.

• lemon zest - Substitute with lime zest: Lime zest can be used if you don't have lemons. It provides a similar citrusy aroma and flavor.

• lemon juice - Substitute with white vinegar: White vinegar can mimic the acidity of lemon juice. Use it in equal amounts, but be aware it won't provide the same citrus flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt. It has a slightly different mineral content that can enhance the flavor of the dish.

• Allow the lemon pudding cakes to cool completely before storing. This ensures that condensation doesn't form, which can make the cakes soggy.

• Cover each ramekin tightly with plastic wrap or aluminum foil. This helps to keep the dessert fresh and prevents it from absorbing any unwanted odors from the fridge.

• Store the covered ramekins in the refrigerator. The lemon pudding cakes will stay fresh for up to 3 days.

• For longer storage, consider freezing the cakes. Wrap each ramekin in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped ramekins in a single layer in the freezer. The dessert can be frozen for up to 1 month.

• When ready to enjoy, thaw the lemon pudding cakes in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Remove the plastic wrap and foil, then place the ramekins on a baking sheet. Warm the cakes for about 10-15 minutes, or until heated through.

• Alternatively, you can enjoy the lemon pudding cakes cold or at room temperature. The flavors often deepen and become more pronounced after chilling.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover lemon pudding cakes in their ramekins on a baking sheet.
  3. Cover each ramekin with aluminum foil to prevent the tops from over-browning.
  4. Heat in the oven for about 10-15 minutes, or until warmed through. Check the cakes halfway through to ensure they are not drying out.
  5. Remove from the oven and let them cool slightly before serving.

• Microwave Method:

  1. Place the lemon pudding cakes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating.
  4. Once warmed, let the cakes sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer by bringing a pot of water to a simmer and placing a steaming basket on top.
  2. Place the lemon pudding cakes in their ramekins into the steaming basket.
  3. Cover the pot with a lid and steam for about 5-7 minutes, or until the cakes are heated through.
  4. Carefully remove the ramekins from the steamer and let them cool slightly before serving.

• Water Bath Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the lemon pudding cakes in their ramekins into a baking dish.
  3. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
  4. Cover the baking dish with aluminum foil to trap the steam.
  5. Heat in the oven for about 15-20 minutes, or until the cakes are warmed through.
  6. Remove from the oven, carefully take the ramekins out of the water bath, and let them cool slightly before serving.

• Oven: Used to bake the lemon pudding cakes at a consistent temperature of 350°F (175°C).

• Ramekins: Small ceramic or glass dishes used to bake individual servings of the lemon pudding cakes.

• Baking dish: A larger dish that holds the ramekins and allows for a water bath to ensure even cooking.

• Mixing bowl: Used to combine the sugar, flour, egg yolks, milk, lemon zest, and lemon juice into a smooth mixture.

• Whisk: Essential for mixing the ingredients together until smooth.

• Electric mixer: Useful for beating the egg whites and salt until stiff peaks form.

• Spatula: Handy for gently folding the beaten egg whites into the lemon mixture.

• Measuring cups: Necessary for accurately measuring the sugar, flour, milk, and lemon juice.

• Measuring spoons: Used to measure the lemon zest and salt precisely.

• Zester: A tool for finely grating the lemon zest.

• Kettle: Used to heat water for the water bath in the baking dish.

Pre-measure ingredients: Measure out sugar, flour, and other ingredients beforehand to streamline the process.

Use a stand mixer: A stand mixer can quickly whisk the egg whites to stiff peaks, saving you time and effort.

Zest and juice lemons in advance: Prepare the lemon zest and lemon juice ahead of time to make mixing faster.

Hot water from a kettle: Use a kettle to quickly boil water for the baking dish, speeding up the baking setup.

Double the recipe: Make extra batter and freeze it for a quick dessert next time.