Lemon Pudding Cake
Eight 8-Ounce Cups
INGREDIENTS
½ cup granulated sugar, to coat the ramekins
1⅓ cups granulated sugar
4 large eggs, separated
1⅓ cups buttermilk
¼ cup lemon juice
Zest of two lemons
½ cup all-purpose flour
¼ teaspoon kosher salt
Lemon Pudding Cake
Eight 8-Ounce Cups
INGREDIENTS
½ cup granulated sugar, to coat the ramekins
1⅓ cups granulated sugar
4 large eggs, separated
1⅓ cups buttermilk
¼ cup lemon juice
Zest of two lemons
½ cup all-purpose flour
¼ teaspoon kosher salt
PREPARATION METHOD
BEFORE YOU START
PREPARATION
- Preheat the Wolf M Series Oven to 325°F Bake Mode with a rack set at position “3.”
- Spray eight 8-ounce custard cups with nonstick cooking spray and dust with 2 teaspoons of sugar each.
- In a medium bowl, whisk together the 1⅓ cups sugar, egg yolks, buttermilk, lemon juice, and zest.
- Sift together the flour and kosher salt and whisk into the buttermilk and egg mixture.
- Whip the egg whites to soft peaks, and combine the two mixtures by gently folding in the egg whites.
- Divide the batter evenly between the custard cups.
- Place ramekins into two 9-by-13 inch pans and fill with hot water halfway up the side of the ramekins.
- Place the pans side by side into the oven and bake in a hot water bath for about 35–40 minutes or until the tops are lightly golden brown and the cake tops spring back when gently pressed.
- Allow cakes to cool for 5 minutes before removing them from the water.
- Allow the ramekins to cool, then wrap and store in the refrigerator for at least 3 hours or overnight.
- To unmold the cake, run a butter knife gently around the edges of the cakes.
- Place a plate over the ramekin, turn upside down and gently shake to release the cake.
- Optionally, top with whipped cream and fresh berries.
PREPARATION METHOD
BEFORE YOU START
PREPARATION
- Preheat the Wolf M Series Oven to 325°F Bake Mode with a rack set at position “3.”
- Spray eight 8-ounce custard cups with nonstick cooking spray and dust with 2 teaspoons of sugar each.
- In a medium bowl, whisk together the 1⅓ cups sugar, egg yolks, buttermilk, lemon juice, and zest.
- Sift together the flour and kosher salt and whisk into the buttermilk and egg mixture.
- Whip the egg whites to soft peaks, and combine the two mixtures by gently folding in the egg whites.
- Divide the batter evenly between the custard cups.
- Place ramekins into two 9-by-13 inch pans and fill with hot water halfway up the side of the ramekins.
- Place the pans side by side into the oven and bake in a hot water bath for about 35–40 minutes or until the tops are lightly golden brown and the cake tops spring back when gently pressed.
- Allow cakes to cool for 5 minutes before removing them from the water.
- Allow the ramekins to cool, then wrap and store in the refrigerator for at least 3 hours or overnight.
- To unmold the cake, run a butter knife gently around the edges of the cakes.
- Place a plate over the ramekin, turn upside down and gently shake to release the cake.
- Optionally, top with whipped cream and fresh berries.
Lemon Pudding Cake
Eight 8-Ounce Cups
INGREDIENTS
½ cup granulated sugar, to coat the ramekins
1⅓ cups granulated sugar
4 large eggs, separated
1⅓ cups buttermilk
¼ cup lemon juice
Zest of two lemons
½ cup all-purpose flour
¼ teaspoon kosher salt
PREPARATION METHOD
BEFORE YOU START
PREPARATION
- Preheat the Wolf M Series Oven to 325°F Bake Mode with a rack set at position “3.”
- Spray eight 8-ounce custard cups with nonstick cooking spray and dust with 2 teaspoons of sugar each.
- In a medium bowl, whisk together the 1⅓ cups sugar, egg yolks, buttermilk, lemon juice, and zest.
- Sift together the flour and kosher salt and whisk into the buttermilk and egg mixture.
- Whip the egg whites to soft peaks, and combine the two mixtures by gently folding in the egg whites.
- Divide the batter evenly between the custard cups.
- Place ramekins into two 9-by-13 inch pans and fill with hot water halfway up the side of the ramekins.
- Place the pans side by side into the oven and bake in a hot water bath for about 35–40 minutes or until the tops are lightly golden brown and the cake tops spring back when gently pressed.
- Allow cakes to cool for 5 minutes before removing them from the water.
- Allow the ramekins to cool, then wrap and store in the refrigerator for at least 3 hours or overnight.
- To unmold the cake, run a butter knife gently around the edges of the cakes.
- Place a plate over the ramekin, turn upside down and gently shake to release the cake.
- Optionally, top with whipped cream and fresh berries.
