This month’s recipe post had to be something sweet; it’s February, a.k.a. the month of love, after all. Chocolate being the number one romantic treat, a whole range of chocolate desserts came to mind when I started thinking about this month food blog post. Wouldn’t it be great to treat your lover, your best friend and/or yourself to the best chocolate dessert ever heard of? It would be such a fantastic way to show how much you love him or her or yourself:)
But then I thought about the whole thing a little longer & had to admit that I might not have found that one special chocolate recipe. At least, not yet. And, thinking even longer, I figured there might actually be people out there who don’t like chocolate all that much. I know, I know, highly unlikely, but it happens. Or what if your loved one, or you, do like chocolate, but just prefer other sweets & desserts. What if you’re both lemon-lovers, like I am?
This is for those people. The brave few, who dare to move away from the obvious & who go out of their way to make this delicious, soft & unforgettable lemon pudding cake. It’s sweet, it’s both pudding & cake in one. It’s delightful & it’s easy to make. It will blow your lover’s/friend’s mind & if he/she doesn’t like it, you can always decide to eat the cakes/puddings all by yourself. They are simply that delicious:)
Lemonicious Lemon Pudding Cakes
– 30 grams butter + some for greasing
– 100 grams sugar
– 1/2 tablespoon lemon zest, finely grated
– Juice of 1 fresh lemon (about 1/4 cup)
– 2 small eggs, separated
– 30 grams all-purpose flour + some for dusting
– 150 ml milk
– Icing sugar
– 4 small ramekins
– 2 mixing bowls
– Silicon spatula or spoon
– Baking pan
Preparing the Lemon Pudding Cakes:
– Preheat the oven to 180°C/350°F.
– Grease ramekins with butter & dust with flour. Place in baking tray & set aside.
– Mix butter, sugar & zest together is a large bowl.
– One by one, mix in lemon juice, flour, milk & egg yolks. Make sure to mix well before adding the next ingredient.
– In a separate & grease-free bowl, whip the egg whites until they thicken & form peaks.
To test whether you whipped the egg whites long enough, lift up your mixer. When firm peaks appear, your whites are ready.
– Now, carefully, fold the egg whites through the lemon mixture. Make sure not to stir too fast & too long, the mixture should remain quite fluffy.
– Pour the mixture into the dusted ramekins. Now, gently, pour cold water into the baking tray, until the water reaches halfway up the sides of the ramekins.
– Carefully, place the baking tray in the middle of the oven & bake about 40 minutes or until the puddings/cakes are golden on top, but still soft at the bottom.
– When done, take the tray out of the oven, remove the ramekins from the water & let them cool down before serving them.
– Dust the top of the puddings/cakes with some icing sugar, right before serving them
– This dessert can be eaten either lukewarm or cold, which makes it ideal to make in advance & eat later!