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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