Meyer Lemon Pudding Cakes
Meyer Lemon Pudding Cakes could be just the lacto ovo vegetarian recipe you've been looking for. For 63 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 231 calories, 4g of protein, and 7g of fat per serving. This recipe serves 8. If you have sugar, flour, salt, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 514 would say it hit the spot. It is brought to you by Alaska from Scratch. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 19%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Meyer Lemon Pudding Cakes, Meyer Lemon Pudding Cakes, and Meyer Lemon Pudding Cakes.
Servings: 8
Ingredients:
Soft butter for ramekins
1c buttermilk
4 large eggs, separated
1/4c plus 1T all-purpose flour
Homemade jam or preserves (I used pomegranate, but use your preference)
1/3c lemon juice (I used Meyer Lemons)
Zest of 2 lemons
pinch salt
3/4c plus 1T sugar (plus more for ramekins)
Equipment:
oven
roasting pan
kitchen towels
ramekin
bowl
stand mixer
whisk
aluminum foil
frying pan
butter knife
wire rack
Cooking instruction summary:
Preheat oven to 325. Line the bottom of a roasting pan with a small dish towel. Butter and sugar 8 ramekins and place them on top of the dish towel in the roasting pan. In a bowl, combine flour, 1/4c sugar, salt and lemon zest. Mix. In the bowl of a stand mixer, whip egg whites and 1T sugar until they form soft peaks. Meanwhile, in a small bowl, whisk buttermilk, egg yolks, and lemon juice. Whisk in flour mixture until smooth. Fold in egg whites. Pour batter evenly into prepared ramekins. Carefully make a water bath by pouring hot water into the roasting pan until the water is halfway up the sides of the ramekins. Tent the pan loosely with foil. Take caution when placing the pan in the oven, being careful not to spill or splash the water bath. Bake for 20 minutes. Remove foil and bake another 20 minutes or until cakes spring back when touched in the center. Remove ramekins from water bath and place on a cooling rack. Allow to cool at least 15 minutes. Run a butter knife carefully around the edge of the cake to loosen. Invert onto serving plate. Top with homemade preserves and serve.
Step by step:
1. Preheat oven to 32
2. Line the bottom of a roasting pan with a small dish towel. Butter and sugar 8 ramekins and place them on top of the dish towel in the roasting pan. In a bowl, combine flour, 1/4c sugar, salt and lemon zest.
3. Mix. In the bowl of a stand mixer, whip egg whites and 1T sugar until they form soft peaks. Meanwhile, in a small bowl, whisk buttermilk, egg yolks, and lemon juice.
4. Whisk in flour mixture until smooth. Fold in egg whites.
5. Pour batter evenly into prepared ramekins. Carefully make a water bath by pouring hot water into the roasting pan until the water is halfway up the sides of the ramekins. Tent the pan loosely with foil. Take caution when placing the pan in the oven, being careful not to spill or splash the water bath.
6. Bake for 20 minutes.
7. Remove foil and bake another 20 minutes or until cakes spring back when touched in the center.
8. Remove ramekins from water bath and place on a cooling rack. Allow to cool at least 15 minutes. Run a butter knife carefully around the edge of the cake to loosen. Invert onto serving plate. Top with homemade preserves and serve.
Nutrition Information:
covered percent of daily need
