Thursday, April 10, 2014

Lemon Pudding Cakes

     After surfing the net the other day I came upon this DELICIOUS recipe from Erin at Texanerin, that girl really knows her stuff!  Not only that, how fun is it to bake these little miniature cakes in ramekins!!!???  This is a crafty little project to do after dinner and let them bake while you clean up the dishes. I know this is not my typical healthy choice, but this falls under the health umbrella in the form of portion control! ... 4.5oz of puddin' cake ain't gunna kill nobody ...or that's how I look at it...  Since I made this recipe into 4 servings, it was even more reasonable for an after dinner treat!  This has such wonderful intense lemon flavor that it allowed total satisfaction with a small portion.  This is definitely one to try~ Enjoy  ;)

1 egg, separated
1/3 Cup Buttermilk~ ( I made my own buttermilk by putting 1 teaspoon lemon juice in measuring cup and added milk to the 1/3 cup line~ Voila !!!  :)
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
2 Tablespoon White Whole Wheat Flour ( I didn't have this so I just used regular white flour)
1/4 Cup Sugar
Powdered Sugar for Dusting
1/8 teaspoon salt
Berries for topping

     Preheat oven to 325, spray 2~ 1 cup or 4~4.5oz ramekins with Pam and dust with sugar.  In small bowl, beat egg whites to stiff peaks, set aside.  In medium bowl, using the same beaters, beat together the egg yolk, buttermilk, lemon juice, and lemon zest til thoroughly combined.  Using rubber spatula, fold in flour, salt and sugar.  Gently fold in egg whites into liquid mixture a little bit at a time,.  Divide batter between two ( or four) greased ramekins.  Place ramekins in small roasting tray and fill with water half way up the sides of the ramekins.  If using 4.5oz ramekins, then bake for 20 minutes ~if using cup size ramekins then bake 25-30 minutes, or until tops of the cakes spring back when lightly pressed.  Remove the cakes from oven and cool for 5 minutes on cooling racks.  Carefully invert on serving plate, dust with powdered sugar and top with berries.  Serve immediately, or chill in refrigerator for up to 3 days.  This is outta this world and you will be LICKING the plate when you are done !!!  Enjoy  ;)

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