Lemon Pudding Cakes 柠檬布丁蛋糕
These lemon pudding cakes are perfect to serve warm for an afternoon tea or at any special occasions. The light and fragrant fluffy cake is moist and soft, especially with tangy lemon custard pudding base – simply delicious! This is a no fuss recipe as long as you have lemons on hand. Best to bake in ramekins so that you can serve this elegant sweet treat dessert to enjoy individually!
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Lemon Pudding Cake
The light and fragrant fluffy cake is moist and soft, especially with tangy lemon custard pudding base - simply delicious!
Equipment
- Ramekins
Ingredients
- 2 lemon zest
- 60 ml lemon juice
- 240 ml fresh milk
- 150 g caster sugar
- 1/4 tsp vanilla extract
- 45 g plain flour - all purpose flour
- 4 large eggs - yolk/white separated
- 1/8 tsp salt
Instructions
- Grease 8 ramekins with butter and set aside. Preheat oven to 160 degrees C.
- In a bowl, stir well egg yolks, milk, lemon zest, lemon juice, vanilla extract and sugar with a hand whisk. Then sieve in flour and stir batter to smooth.
- In another clean bowl, whisk egg whites and salt till peaks form.
- Fold ⅓ of egg whites into the batter with a hand whisk or rubber spatula. Then pour the batter into the remaining egg whites. Fold mixture well until combined (you can find there are two distinct layers, a thin runny liquid and with light floating batter on top).
- Ladle batter into ramekins (stir as you pour the batter, so that the pudding layer will appear below the cake after baked).
- Place ramekins on baking tray, then in the middle rack of the oven. Slowly pour room temperature water into the baking tray to about 3/4 full.
- Bake for about 40-45 minutes, or until the cakes are puffy and lightly golden. You may test the cake with a skewer comes out clean.
- Remove the ramekins from the oven with a tong and let them cool down on wire rack for about 15-20 minutes before serving. the cake will deflate a little after cooled
- Dust pudding cake with icing sugar and serve with fresh berries, if desired. Best to serve warm.
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柠檬布丁蛋糕 Lemon Pudding Cakes
这款柠檬甜点做法简单及充满柠檬香气。烤好的蛋糕非常湿润和柔软，下层的柔滑布丁酸酸的，两者搭配一起超级棒！
食材：
- 2粒 柠檬皮屑
- 60毫升 柠檬汁
- 240毫升 牛奶
- 150克 细砂糖
- 1/4茶匙 香草香精
- 45克 中筋面粉
- 4个 大鸡蛋 （蛋白蛋黄分开）
- 1/8茶匙 盐
做法：
- 准备8个烤皿，抹上牛油，备用。预热烤箱至摄氏160度。
- 将蛋黄，牛奶，柠檬皮屑，柠檬汁，香精和沙糖放入碗中，混合均匀。然后筛入面粉，再拌匀。
- 用另一个干净的碗，放入蛋白和盐打发至抹端坚挺。
- 将1/3蛋白霜拌入蛋糊里，用手动打蛋器或橡皮刮刀翻拌均匀。然后把面糊倒入剩余的蛋白霜中，再翻拌均匀即可。（拌匀的混合物会出现上一层蛋糊和稀薄液体）
- 将面糊边搅边舀入烤皿中 （这样烤好的蛋糕就能呈现布丁在下层）。
- 烤皿放进预热烤箱的中间层，慢慢倒入开水至约3/4满。
- 烤约40-45分钟至蛋糕表面呈金黄色或插入竹签抽出没有黏着蛋糕糊即成。
- 将烤皿从热水内（用夹子）拿出，放在凉架上待约15-20分钟，约微暖。
- 洒上糖霜或喜欢的话放上鲜梅即可享用。最好微暖时享用。
- 烤好的柠檬布丁蛋糕会稍微萎缩。
- 食谱来至于这里
