Fresh Lemon Pudding Cake Contains Only 6 Ingredients
Today’s Scrumptious Sunday recipe comes from LeAnn over at Pantry Friendly Cooking. Make sure to check out her site for all her yummyness.
Easy fresh lemon pudding cake from the pantry is a quick fancy dessert that you can make in a hurry. No crazy steps to follow. Simple enough for a novice baker. Mix it all together and pour it into the pan and bake. I love to make this recipe when I have a dinner small group of friends over that I want to really impress. It tastes fresh, clean and looks darling on a plate.
This is not an original recipe but I did add some enhancements for my own tastes. Some of the items I have changed up because of what I store in my pantry. It’s good to know what you can substitute when you need to.
Lavender is one of those floral herbs that is a perfect accompaniment to lemon. It adds a depth of flavor so if you have some try it out. Don’t get to carried away and use to much . The flavor is very strong.
There are so many ways to serve this little cake that takes on the form of a thick custard with a crust. I love to serve it in the ramekin that it bakes in with a topping of fresh raspberries or blueberries on top with a small squirt of whipped cream.
It can easily be removed from the ramekin by placing plastic wrap over the top of the ramekin and turn it upside down. Shake it gently and the entire cake comes out clean. Remove the plastic wrap before serving. Place it on the plate either cake side down with the custard side up or the custard side down with a cake crust up. Delicious either way.
This is the only tricky part of the recipe:
You will need to place the ramekins in a water bath to bake. What is that you ask? It is placing the ramekins in a large baking dish that you can put water in to bake. Fill with water with a glass until the water level comes up the ramekin 1/2 way up the sides. Bake it like this and the Lemon Pudding Cake will puff up like a souffle’ while baking and the lemon pudding turns out so creamy.
Lemon Pudding Cake
- 3/4 cup sugar
- 1/3 cup flour
- 3 large eggs, separated
- 2 tablespoons coconut oil, room temperature
- 1 cup unsweetened almond milk
- 1 tsp finely grated lemon zest
- 1/2 tsp lavender flower (optional)
- 1/4 tsp salt
- 5 tablespoons lemon juice
- Preheat oven to 350 degrees
- Spray ramekins with vegetable oil spray on sides and bottom
- Combine sugar and flour in a medium bowl. Separate whites and yolks of the eggs. In a small bowl combine the yolks, oil, milk, salt, zest and salt until creamy. Add this mixture to the flour mixture and combine. Whip egg whites in a small bowl until it forms stiff peaks. Gently fold the egg whites into the flour mixture until whites are incorporated. Gently spoon mixture into ramekins filling to the top of each. In a large baking dish add ramekins placing each with space between. Add water in the bottom of the baking dish until it comes about 1/2 way up each ramekin. Bake for 35 minutes until top is golden is brown. Cool slightly before removing from the water bath. Refrigerate before removing from ramekin. Serve chilled.
- To remove the cake from a ramekin, cover with plastic wrap, invert the ramekin and then gently invert ramekin over plate and shake lightly onto plate. Top with fresh fruit and a dollop of whipped cream.
- Lemon Pudding Cakes can also be eaten in the ramekin.
