The holidays are really, truly, finally here…exams are over! HALLELUJAH! Came home to celebrate by decorating the Christmas tree, hanging out with family and getting busy with organizing for the holidays. Of course, I had to fit in some baking so these Low-fat Lemon Pudding Cakes were made for the first time!
This super easy dessert separates into two layers when it bakes — a spongy cake on top and a tangy-sweet pudding on the bottom. To be honest, the middle almost had a cheesecake-like texture. The whole thing was light and delicious…and VERY lemony!
Low-fat Lemon Pudding Cake — from the Moosewood Restaurant Book of Desserts
You’ll need 8 ramekins or oven proof dessert cups
½ cup unbleached white flour
½ tsp baking powder
1 ¼ cups sugar
1 ½ cups buttermilk
½ cup fresh lemon juice (about 3 lemons)
2 tsp freshly grated lemon peel (optional)
2 egg yolks, lightly beaten
4 egg whites
Pinch of salt
Preheat the oven to 350°F. Lightly oil the baking cups and place them in the baking pan.
In a large bowl, combine the flour, baking powder, and ¾ cup of the sugar. Stir in the buttermilk, lemon juice, the grated lemon peel, if using, and the egg yolks and set aside
With an electric mixer, beat the egg whites and salt until the whites are stiff. Beat in the remaining ½ cup sugar. Gently fold the egg whites into the batter. Spoon the batter evenly into the prepared cups. Pour boiling water into the baking pan to reach halfway up the sides of the cups.
Bake for 35 to 45 minutes, until puffy and golden.
Unfortunately, a few of my cakes got a little too brown so I whipped up an impromptu icing: blended ricotta cheese with sugar and lemon juice. Initially, I tested it on just the browned cakes, but it was a hit and so everyone’s cake was then iced. Worked like a charm!
If you don’t like the taste of zesty, juicy lemons…you should probably stay away from this recipe. Otherwise, happy baking!