Recipe Background
You know the one... the one with all the right things to say. Well, Sweet-Talker Pudding Cake is so delicious, you will be quickly convinced to make this again and again. A creamy pudding-like, moist cake is loaded with all the fresh lemon zest for life you love with an unimaginably refreshing lightness. It's a little sweet and a little tart; just the right amount of everything you've been looking for. Sweet-Talker Pudding Cake says all the right things a decadent dessert-lover wants to hear. Now, that's what we're talkin' about!
You know the one... the one with all the right things to say. Well, Sweet-Talker Pudding Cake is so delicious, you will be quickly convinced to make this again and again. A creamy pudding-like, moist cake is loaded with all the fresh lemon zest for life you love with an unimaginably refreshing lightness. It's a little sweet and a little tart; just the right amount of everything you've been looking for. Sweet-Talker Pudding Cake says all the right things a decadent dessert-lover wants to hear. Now, that's what we're talkin' about!
Ingredients
- 1 large egg
- 2 tablespoons flour
- 1/4 cup granulated sugar
- 2 teaspoons butter room temperature
- 1/3 cup milk
- 1 medium lemon finely zested and juiced
- 1/8 teaspoon salt
- water to taste
- powdered sugar optional, to taste, for topping
- lemon wheels optional, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Coat two ramekins with nonstick cooking spray.
- In two large bowls, separate the egg white in one bowl and the egg yolk in the other bowl.
- Cover the bowl with the egg white and transfer it to the refrigerator to chill until ready to use.
- In a medium bowl, add the flour and the granulated sugar and whisk until evenly combined.
- Add the room temperature butter to the egg yolk and whisk until smooth and creamy.
- Add the milk to the egg yolk-butter mixture and whisk to combine.
- Add the lemon zest and 1/2 of the lemon juice to the milk mixture and whisk to combine. It may appear lumpy. Reserve the remaining lemon juice for another use or discard.
- Slowly add the flour-sugar mixture to the lemon mixture and stir to combine.
- Transfer the egg white from the refrigerator to a flat surface.
- Add the salt to the chilled egg white and, with an electric mixer, beat until stiff peaks form.
- Add the lemon mixture to the beaten egg white and gently fold to combine.
- Evenly pour the batter mixture into the prepared ramekins.
- In a 9-inch square baking dish filled with enough of the water to reach halfway up the sides of the ramekins, carefully add the ramekins.
- Transfer the baking dish to the oven and bake until the tops of the cakes are golden-brown, about 35 minutes.
- Transfer the baking dish from the oven.
- Carefully transfer the ramekins from the baking dish to a wire rack and let them cool for about 10 minutes. Discard the water.
- Serve dusted with the powdered sugar and garnish with the lemon wheels.
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