It’s the first day of spring and unfortunately the temperatures aren’t spring-like and there’s snow in the forecast for tomorrow. Too bad the weather doesn’t automatically switch with the seasons – of course people would only enjoy that for the warmer months. Not many people would be too keen on frigid temps and snow the first day of winter, although it would make for a white Christmas! I’m welcoming spring today with a lemon treat. I’m not all that sure that lemon is synonymous with spring – I think it more of a summer flavored dessert – but, when I Googled Spring desserts a bunch of lemon ones were the first to come up. So, the lemon treat I settled on was Lemon Pudding Cakes.
I started by making the lemon base of the cakes by mixing together egg yolks, buttermilk, lemon juice and zest. Once those ingredients were well combined, I sifted in flour, sugar and salt and mixed these ingredients until combined.
Next I beat the egg whites until stiff peaks formed. Now, we all have those kitchen tasks we’re not fond of doing. I used to dislike having to mince garlic until I purchased a garlic mincer. Another task I dislike, beating egg whites into stiff peaks, well by accident, well not really accident, I finally realized what I was doing wrong… I was using the wrong bowl. I would normally beat them in a wide stainless bowl and I guess it would take long because of the larger surface of the bowl. I didn’t feel like grabbing that bowl when making these pudding cakes so I grabbed a smaller stainless bowl instead and my egg white were ready in half the time. I apologize to those of you who are like “Duh.” Sometimes we get so used to doing things a certain way we don’t stop to think of a more efficient way to do it.
After the egg white were ready I folded them – a small amount at a time- into the lemon mixture. I then divvied up the batter among 4 ramekins and baked them in a water bath. After letting them cool, I inverted them on a dish and topped them with fresh strawberries and confectioners’ sugar. I knew these were going to be delicious, but, I was surprised by just how good they are. The cake texture was reminiscent of a ricotta cheesecake and there was a nice layer of lemon pudding on top… Hence, a Lemon Pudding Cake. This was a quick dessert if you are looking for a nice dessert for a small get together or, you just want a dessert that will remind you of the warmer temps that are sure to come.
Happy Spring!!!
Ingredients: 2/3 cup superfine sugar, plus more for dusting 2 eggs, separated 2/3 cup reduced fat buttermilk 2 tablespoons lemon juice* 1 tablespoon lemon zest* 1/4 cup flour 1/4 teaspoon salt Topping Fresh berries Confectioners’ sugar Directions Preheat the oven to 325 F. Butter and lightly sugar 4 ramekins.** In a large bowl add egg yolks, buttermilk, lemon juice and lemon zest and using a hand mixer beat until well combine on medium speed. Sift in flour, sugar and salt into the mixture and beat on low until well combined. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture a little at a time until completely incorporated. Divide the batter evenly among the ramekins and bake in a water bath. Place the ramekins in a large roasting pan and fill hallway with water. Bake for 45 minutes until the top springs back when gently pressed. All the cakes to cool slightly and then invert onto a plate and garnish with fresh berries and confectioners’ sugar. **I sprayed my ramekins with cooking spray then sprinkled sugar in them. Recipe from Food Network Lemon Pudding Cakes
Bead Yarn & Spatula 