Lemon Pudding Cake
Dark chocolate has a special place in my heart, but in the hot summer months I love all things lemon. And this lemon pudding cake, once chilled overnight, hits the spot.
Have you made a pudding cake before? It’s a simple custard batter (this one dairy free and made with coconut milk), except the eggs are separated and the whites are beaten into soft peaks and folded into the liquid at the end. When it bakes, the creamy custard settles at the bottom and the spongey cake layer rises to the top. It's nice warm about 30 minutes after it comes out of the oven. But if you can manage to wait, I recommend enjoying after it's chilled in the fridge overnight. The two layers will be more distinct and the custard becomes silky and firm. (Picture below taken after the overnight chill.)
Lemon Pudding Cake
Serves 6
Notes: I use Meyer lemons because I'm regularly picking them off our neighborhood tree. They have a sweeter tartness because they're a cross between lemon and mandarin. Regular lemons work just as well in this recipe. But if you like the idea of sweeter tartness and you can’t find Meyer lemons, use a blend of lemon and mandarin or orange juice.
Unsalted butter or cooking spray for ramekins
3 large eggs, separated
1/2 cup white granulated sugar
Zest from 1 lemon
1/4 cup (60 ml) fresh lemon juice (~2 medium juicy lemons)
3 Tbsp. all-purpose flour
1/4 tsp. salt
1 cup (240 ml) full-fat unsweetened coconut milk, warmed slightly, if needed to melt coconut cream so it's a homogenous liquid
Preheat oven to 350 F/ 176 C.
Set tea kettle to boil. Butter six (6-oz) ramekins or custard cups and place them in a baking dish or roasting pan (~ 9x13) just large enough to fit ramekins.
In a large bowl whisk egg yolks with sugar until lighter in color. Whisk in lemon zest and juice and coconut milk, then flour and salt.
In a separate bowl use an electric mixer to beat egg whites until soft peaks form. (The peaks should curl down when you hold the beaters upright.)
Spoon 1/4 of the egg whites into the lemon mixture and whisk until smooth. With a rubber spatula, gently fold in the remaining egg whites, stirring from the bottom up to gently incorporate egg whites without deflating them too much. The batter will be thin and liquidy underneath and foamy on top.
Use a ladle to divide batter evenly among prepared ramekins. (The ladle will help you get an even amount of liquid and foam in each ramekin.)
Pour recently boiled water into baking dish so it reaches halfway up the sides of the ramekins. Slowly and gently place baking dish in oven.
Bake until puddings are puffed and lightly browned (20-25 minutes). Remove ramekins from water bath and set on a wire rack to cool for 20 minutes before serving. Or (my favorite) chill in the fridge overnight or for 6-8 hours, and serve cold. The custard becomes firmer and silky and the cake layer will be more distinct.