![]() Whisk a bit of the beaten eggs into the lemon mixture to lighten it. When you lift the beaters out, the peaks should curl. In a separate bowl, beat the egg whites until soft peaks form. What you’ll need to make lemon pudding cakesįirst, spray six ( 6-oz) ramekins with nonstick cooking spray then begin making the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.Īdd the flour and sugar and whisk until smooth. If you don’t have ramekins, you can bake the cake in an 8-inch or 2-quart baking dish the cook time will be about the same. Moreover, when you spoon into them, you discover a delightful surprise: while baking, the batter magically separates into a fluffy cake on top and a luscious lemon pudding on the bottom. ![]() They are refreshingly light and practically guilt-free. ![]() I’m always mindful of portion sizes when it comes to dessert, especially as someone who cooks for a living, but I don’t hold back with these delectable lemon pudding cakes. Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake! ![]()
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