Monday, March 28, 2011

Lemon Pudding Cakes with Fresh Berries

Lemon Pudding Cakes

I have been craving lemon and key lime desserts and this one definitely satisfied my need!  I was looking for another recipe and came across this Tyler Florence recipe on  It was already low fat so I didn't have to change a thing except portion size.  He used four 1 cup ramekins and I used a muffin tin.  It was harder this way though because you have to invert the cakes to pop them out, so I recommend small ramekins or baking dishes and just adjust the serving size and points if you are on Weight Watchers.
   I definitely recommend serving these warm because they melt in your mouth!  

Servings : 12 regular muffin cups filled 2/3 full before baked
WW Pts. + = 2

2/3 C. low fat 1 % buttermilk
1 Tbsp. unsalted butter
2/3 C. super fine sugar (if you don't have place in food processor or crush with a rolling pin)
2 large eggs, separated
2 Tbsp. fresh lemon juice, (Meyer lemons or Key Limes would be excellent!)
1 Tbsp. fresh lemon zest
1/4 C. flour
1/4 tsp. salt

Fresh blueberries, raspberries, blackberries and or strawberries
Powdered sugar for dusting

  • Pre-heat oven to 325 degrees F
  • Lightly butter ramekins or small baking dishes and dust with sugar.  
  • In a mixer, add egg yolks, buttermilk, lemon juice, and lemon zest and beat until well combined.
  • Reduce speed to low and sift in flour, sugar, and salt.  Continue to mix until combined.  
  • Beat egg white until you get stiff peaks then gently fold a little at a time into the buttermilk mixture,  
  • Divide equally into desired baking dishes and bake in a water bath by placing in a roasting tray and filling it with water halfway up the sides of the dishes.
  • Bake until the top is golden brown and springs back when gently pressed.                                                                                                                                    ~Time wise this is where it gets a little tricky.  The original recipe called for 1 cup ramekins to be baked for 60 minutes but the reviews all said 40 -50 minutes.  I baked mine about 30-35 minutes but they were a lot smaller.  I recommend just watching carefully.
  • Once done remove and cool slightly.  Carefully invert onto a plate, garnish with fresh berries and dust with powdered sugar.  Serve immediately.
Lemon Pudding Cakes - you can see the top "pudding" layer

When you invert the cake it will have a slightly soft "pudding" layer on top.  The cake bottom has a sweet buttery chewiness , while middle is light and fluffy.  The warm pudding top melts in your mouth.  I hope that you love this beautifully light and lemony dessert as much as we did.   Thank you Tyler Florence! 



Tish said...

Your recipes sound so yummy and the pictures look great!
It seems limited for dieters who are counting points. I think if you included the nutritional information as well, you would have a larger range of followers.
Keep up the great work!

The Copper Pot said...

Thank Tish I hadn't thought of that.