Lemon Cake Pudding
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Lemon Cake Pudding
Ingredients
- Sugar - 8.5 oz
- Wheat Flour - 4.2 oz
- Salt - ½ teaspoon
- Farm fresh eggs - 4 pieces
- Butter - 0.5 oz
- Meyer Lemon Juice - 2 fl oz
- Citrus Zest Mix - 1 tablespoon
- Milk - 12 fl oz
Step by Step guide
Step 1
First, preheat the oven to 347°F.
Step 2
Mix the sugar, flour, and salt, stirring with a spoon (to avoid lumps) and set aside.
Step 3
Whisk the egg yolks, butter, and lemon zest. While continuing to whisk, add the lemon juice. Then, alternating, gradually add the flour mixture and milk, mixing until smooth.
Step 4
In a separate bowl, whisk the egg whites. Gently fold the whites into the batter.
Step 5
Pour the batter into greased muffin molds.
Step 6
Pour some hot water into a large flat pot (you can heat it in the oven while preheating) and carefully place the molds with the batter in a water bath. Place in the oven and bake for 40–45 minutes.
Step 7
Let cool slightly, dust with powdered sugar, and serve.
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