Monday February 23, 2009

Lemon Pudding Cakes

I have been saving this recipe since June of 2007. I am a food magazine junky. I find nothing more relaxing then sitting with my coffee in the morning and a fresh copy of one of my favorite magazine. I also keep track on the web for new food trends but the anticipation of a new issue always makes me happy. This one comes from Food and Wine. It is an article about a fellow blogger Sara Kate Gillingham-Ryan(long name!) Her blog can be found on a great site I also love – Apartment Therapy which her and her husband edit, or at least they did in 2007. The site “approaches home design with a minimalist’s eye”. They have a section called theKitchn spelled without the “e”.

This recipe is a great quick dessert and it is also pretty light on the calories 170 per serving. The cakes are baked in individual 6 oz. ramekins. It is called a pudding cake because when you bake it the liquid settles to the bottom forming a light lemon pudding and the pillow soft cake rises to the top. I did’t have any berries or whipped cream on hand when I took the picture but it they would make for a nice addition. It says in the article that the cakes can be stored in the fridge for up to 2 days.


Lemon Pudding Cakes
This recipe was adapted from “The Greyston Bakery Cookbook.” Sara wrote this book for the Greyston Foundation in New York a community development organization started by a buddist monk. If you have a large crowd this recipe doubles well.

3/4 cup granulated sugar
1/3 cup all- purpose flour
3 large eggs, seperated
2 tablespoons unsalted butter, at room temperature
1 cup skim milk
5 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
Fresh raspberries or blackberries for garnish



Preheat the oven to 350 °F. Spray six 6 ounce ramekins with vegetable spray, or lightly coat with melted butter.

In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.

In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture.

Pour the batter into the prepared ramekins and transfer them to a small roasting pan with an even bottom.

Place the pan into the oven and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edges and unmold onto plates. Serve warm or at room temperature with the berries.

Serves 6