|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 www.foodnetwork.com. 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 bakedWW 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!