We had the sweet blessing this weekend of enjoying dinner at our daughter and son-in-law’s when they were hosting some of our precious missionaries. I love fellowship with my girls and their husbands in their homes. They are both terrific homemakers, cooks and bakers, and it’s a joy to watch them serve their families and others with their gifts.
When Alli invited us to join them for dinner, I asked what I could bring to contribute to the meal. She said she hadn’t planned anything for dessert, if I would like to make something sweet. I was happy about that!
She told me she was making baked chicken thighs, mashed potatoes, asparagus, carrots and rolls. Since it was going to be a filling menu, I wanted to bring something that tasted a little light. Suddenly, a recipe came to mind that I hadn’t made in a good while – Lemon Pudding Cakes.
This recipe comes from Taste of Home. Why is it so good? Well, as the batter bakes in the water bath in the oven, the layers separate. A lemon pudding goes to the bottom and a sponge cake comes to the top. It’s amazing! My daughter said it was like a lemon version of a lava cake. Very true! You can serve it warm, room temperature or cold and it’s equally good!
What is it about a single serving dessert that’s all your own that is so special? It feels like a little indulgence. It also makes for a pretty presentation.
Here’s the recipe…
Lemon Pudding Cakes
Ingredients
- 3 large eggs, separated, room temperature
- 1-1/2 cups sugar
- 1 cup whole milk – I used 2%
- 6 tablespoons all-purpose flour
- 6 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1/4 teaspoon salt
- Optional: Confectioners’ sugar, lemon slices and whipped cream
Directions
- Preheat oven to 325°. In a bowl, beat egg yolks. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into 6 ungreased 6-oz. custard cups (cups will be very full).
- Place the cups in an 13×9-in. baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners’ sugar, lemon slices and whipped cream.
You don’t need to be having company to make these. You could whip some up for supper tonight! I hope you will!
RefreshHer 