One of my favorite flavors is lemon, in my mind lemon can go with pretty much anything and can be used even to replace salt in recipes too. This easy lemon pudding cake offer a soft moist lemon cake onto of a rich lemon custard on the bottom. I am not a huge dessert fan to be honest, but i can eat one of these in mere minutes!!
Start off by preheating the oven to 350F and heat some water in a sauce pan or tea kettle until it is simmering and hot. Grease 6-6ounce ramekins with oil spray and set aside.
Combine the sugar and flour together and set aside. In a separate bowl whisk the egg yolks and the softened butter until combine. Add the milk, lemon juice, lemon zest and vanilla extract.
Pour the lemon-egg mixture into the sugar-flour mixture and mix until smooth.
In a bowl whisk the egg whites and salt until white and can form stiff peaks with the egg whites.
Carefully fold the egg whites into the lemon mixture.
Fill each of the ramekins ¾ the way full and place each ramekin in a baking pan filled with water half way up the sides of the ramekins. Bake for 35-40 minutes until golden brown and puffy on top. Remove from the water bath and let cool for 20minutes.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!