Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!
At last, the day is here to reveal the third star of my wintertime pudding trio...
Lemon Drop Pudding Cakes!
These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.
Easy. Light. Refreshing yet satisfying... perfect whenever your sweet tooth is calling your name:-)
Oh wait, I hear my name being called, gotta go!
Visit the other two wintertime pudding stars here: Mint Chocolate Pots de Creme & Maple Tapioca Pudding with Maple Walnut Brittle.
Fluffy Lemon Drop Pudding Cake Batters heading into the oven...I can barely wait~ that batter is SO delish!
Recipe for Lemon Drop Pudding Cakes (Serves 8)
Ingredients
- 1/2 cup Zsweet sweetener, divided (or feel free to use all raw granulated sugar [1 cup total] in this recipe)
- 1/2 cup raw granulated sugar, divided
- 1/3 cup gluten-free all-purpose flour (or feel free to use regular AP flour)
- 1/8 teaspoon sea salt
- 1 cup milk of choice (I use almond milk)
- 2 teaspoons freshly grated lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons organic butter, melted
- 2 large pastured egg yolks
- 3 large pastured egg whites, at room temperature
- Powdered raw sugar for dusting (or feel free to whiz up xylitol or coconut sugar in a spice grinder for a healthy alternative)
Method
- Preheat oven to 350°F. Spray eight, 4-6 ounce ovensafe custard cups with canola spray; place in a large deep roasting or baking dish. Turn a kettle of water on to boil for water bath.
- Whisk together 1/2 cup Zsweet & 1/2 sugar, then measure out 3/4 cup of the combined sweeteners. Whisk 3/4 cup sweetener mixture, gluten-free flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
- Beat egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sweetner mixture and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be a thin, light batter and it’s fine if it’s a little lumpy as you don't want to combine so thoroughly as to deflate the eggwhites). Ladle the mixture among the prepared dishes placed in the roasting pan.
- Carefully pour enough boiling water to come almost halfway up the sides of the dishes. Carefully place the roasting pan in the oven.
- Bake pudding cakes until golden brown & the sides pull away slightly from the edges of the ramekins, 25 to 30 minutes. Remove the dishes from the water bath & transfer to a wire rack to cool for 15 minutes.
- Dust each pudding cake with powdered sugar & ENJOY!
Recipe adapteded from eatingwell.com
The last, creamy bite of sunshiny decadence... divine!
Oh my -- I could eat this any time of the year. So, so good!
Posted by: Maureen | Friday, January 20, 2012 at 05:18 PM
Maureen, You and me both! Lemon drop pudding cakes taste great no matter the season:-) Great to "see" you friend!! Xo's ~Juliane
Posted by: Juliane | Thursday, January 26, 2012 at 09:26 AM
These just look so good Juliane!!! I think I'll try to make them when we get back from our vacation.
Posted by: Pam | Monday, February 20, 2012 at 12:58 PM
Pam, They're so light and yummy! Not sure if you noticed I made them gluten free & w/ 1/2 the sugar (although they're already really healthed-up and light) but nonetheless, they turned out fabulous! I included instructions using 100% standard ingredients too. Have a lovely trip! Love, Juliane
Posted by: Juliane | Monday, February 20, 2012 at 01:35 PM