Lemon Pudding Cakes

Lemon Pudding Cakes

WITH RASPBERRY SAUCE

Lemon pudding cakes, such as these, are a mini-celebration in a single cake, a sweet little gift or a delicious indulgence. This small cake constitutes a proper treat, anytime.

This recipe may sound simple and ordinary now, but the result is a great treat, something to be baked for an impromptu occasion or a special gathering. It mixes sweetness with a touch of sophistication and is particularly good when lemons are plentiful. It can be left plain and simple or dressed up with confection and a berry sauce.

Imperial Sugar sponsors this post. However, all opinions and suggestions are my own. Thank you for checking out this recipe.

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Ingredients

For the Pudding Cakes:

• 2½ Tbsp. Meyer lemon zest (approx. 2 large lemons)
• 1 c. Imperial Sugar granulated sugar
• ½ c. cake flour
• ¼ tsp. salt
• 2 eggs yolks, room temperature
• ⅔ c. buttermilk, room temperature
• ⅓ Meyer lemon juice (juice from approximately 1 large lemon)
• ¾ tsp. vanilla extract
• 3 egg whites

For the Raspberry Sauce:

• 1½ c. fresh raspberries
• 2-4 Tbsp. Imperial Sugar granulated sugar

Instructions

1. Preheat the oven to 350°.

2. Lightly butter and sugar five 7-ramekins. Set aside

3. In a small bowl add sugar & lemon zest and firmly rub the zest into the sugar. This will release oils from the citrus zest and perfume the sugar with lemon flavor & scent.

4. Sift flour and salt into the bowl with zested sugar. Set aside.

5. In a mixing bowl, combine egg yolks, buttermilk, and lemon juice and mix until combined.

6. Turn speed to lo and slowly add sugar/flour mixture and mix just until incorporated. (Batter will be runny.)

7. In a separate bowl whip eggs whites until stiff peaks form.

8. Add batter to whipped eggs and gently fold in until mixed.

9. Place the ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches halfway up sides.

10. Pour batter into prepared muffin pan, dividing evenly. Bake 40 minutes until cakes are golden brown and spring back when gently pressed.

11. Allow to cool slightly then invert gently onto a cooling rack or serving dish.

12. Serve with puree of choice. Garnish with whole berries and mint sprigs.

To make the raspberry sauce

Using a stand or immersion blender, add berries and two tablespoons of sugar and blend until smooth. Taste and adjust sugar if needed.