Lemon Pudding Cakes
Lemon Pudding Cakes
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| Yield: | 6 servings |
Ingredients
Batter
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2/3 cup sugar
- 3 tablespoons (3/4 ounce) Lemon Bits
- 2 tablespoons lemon powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons buttermilk powder
- 4 tablespoons melted butter
- 2 large eggs
- 1/3 cup milk
Sauce
- 1 1/2 cups hot water
- 3 tablespoons butter
- 1 tablespoon cornstarch
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 3 tablespoons lemon powder
- 1/2 cup sugar
Directions
1) Preheat the oven to 350°F. Lightly grease six individual 1-cup bakers.
2) To make the cake: Whisk together the flour, sugar, lemon bits, lemon powder, baking powder, salt, and buttermilk powder.
3) In a separate bowl, whisk the melted butter with the eggs and milk.
4) Stir the liquid ingredients into the dry ingredients.
5) Scoop the batter into the prepared bakers.
6) To make the sauce: heat the water and butter until the butter melts.
7) Whisk together the cornstarch, flour, lemon powder, and sugar.
8) Whisk the liquid ingredients into the dry until thoroughly combined.
9) To assemble the cakes: slowly divide the sauce among the bakers; it may take some time to settle, but you'll use it all.
10) Bake the cakes for 25 to 30 minutes, until they're lightly browned and beginning to shrink away from the edges of the pans. Cool for 5 minutes before serving.
Yield: 6 servings.
Reviews
05/13/2012- I thought these turned out great. I did not have bakers cups, I used Pyrex custard cups as a substitute and erred on the side of caution - I only used about 3/4 of the sauce because I was afraid the custard cups would be overflowing otherwise. They baked up beautifully, with just a thin layer of sauce at the bottom. I set them on a cookie sheet to prevent overflow, but none of my cakes baked past the cups. My fiancee had to be prevented from eating the ~whole~ batch in a night.
- 03/21/2012
- I've made this twice now. While it tasted incredible, I always ended up with a puddle of liquid on the bottom of the ramekin. Is that suppose to be the case? It just seemed uncooked to me. I increased my cooking time by a few more minutes on my second try, and it seemed to be better. I just didn't want to over cook it and ruin it's delicate texture.
After looking at the recipe you may want to increase the cornstarch by 1/4 tsp or try cooking the cakes a little longer. Have you checked your oven temp. to see if it is calibrated correctly? Betsy@KAF
- 08/30/2011
- One of the best recipes I've ever had the pleasure of making,serving,and enjoying! The pudding cakes are out of this world with heavenly lemon flavor! !
- 05/31/2011
- I would disagree with people having issues spending so much money to make this wonderful recipe. First of all, buttermilk powder is AMAZING. I am so sick of buying a half gallon of buttermilk to just end up throwing it away!! I know you all have done this as well. Even as a professional pastry chef....the powder works best. Also...the lemon bits are amazing and as much as I love lemon zest, I don't feel lemon should be in your face and therefore not enjoying the flavor of the cake. Citrus should have a balanced flavor. Also, you can use the lemon bits in other things!!! I just made awesome Blueberry/Lemon bit scones! YUM! Think beyond cake box people!!!! King Arthur...you ROCK!
- 05/01/2011
- I supervised while my 4 and 10 year old made these cakes last night after dinner. They turned out wonderful! The cakes were very moist with a rich lemon sauce at the bottom of the ramekin. While the lemon flavour is strong, it wasn't overpowering. We'll definitely make these again but will probably add a few fresh mint leaves to balance the tartness of the lemons.
- 04/26/2011
- Enjoyed the rich lemon flavor...
- 04/26/2011
- Loved it! Used some old lemon chips that I had & substituted lemon juice in equal amount for the powder. Added a tad more dry due to extra liquid. Yum!!
- 04/23/2011
- Amazing what gets controversial! I have been using the lemon bits in a lot of different things. Scones particularly. And the KAF lemon powder is much better than the grocery store lemon powder I've been using for years. On the other hand, as lemon treats go this was OK. Good, not great. But a very useful recipe for party desert. Simple to make and a very good presentation. It can go into the oven while early courses are served. Will work well with desert wines. Don't serve with lemoncello. I wanted a bit more lemon to it. Next time I will add shavings of peel - not pith - to zip it up a bit more. The lemon bits are actually fairly subtle because they mostly melt away. Next time I'll add them right before portioning into the bakers.
- 04/19/2011
- Well, now fellow bakers....I just ordered the special ingredients for this recipe and you are right it is $35.00 - however, think of it this way...Not only do you get to try something new...you will have in for future recipes that call for Lemon Zest and Lemon Juice. I live in West Virginia and lemons here are NOT PRETTY and they do not last. I look forward to having these ingredients on my pantry shelf to use anytime I choose. Also, I think you can order 8 oz ramekins from Bed, Bath and Beyond's website or even William Sonoma's website. I have a small cafe and bakery that I operate just three days a week and I look forward to trying this recipes as soon as my order comes in. Thanks KAF
- 04/19/2011
- I, too, side with the other reviewers who are expressing dismay over a recipe promoting two products unlikely to be used in other contexts. However, I am doing so with two differences: 1) I am allergic to corn syrup, which is present both in the Lemon Bits and in the Lemon Powder. I simply CANNOT use them. 2) I actually tried the recipe, modified to my diet. I used ALL the zest of the largest lemon I could lay hands on, replaced one of the tablespoons of butter with a tablespoon of organic lemon extract (lemon oil with another oil), and used the juice of the same lemon along with as much pulp as I could manage in the "sauce." I also happened to have reduced the sugar and traded out one of the eggs for 2 whites, but the over all result was still a gorgeous saucy cake with a noticeable lemony burst. It was well received by my neighbors and coworkers. If I had it to do again, which I may for Easter, I would also add a teaspoon of a certain granulated/powdered Lemon concentrate whose brand name I will not post here. I like a certain pucker factor in my lemon desserts. But for those who just want a bright sunny flavor, any lemon extract using lemon oil in oil (not alcohol) should do the trick!
