Lemon Pudding Cakes

KITCHENAID
8Ingredients
58Minutes
240Calories

Ingredients

US|METRIC
  • 2 tablespoons butter
  • 1 1/3 cups sugar
  • 4 eggs (separated)
  • 1 1/3 cups buttermilk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup unbleached all purpose flour
  • 1/2 teaspoon sea salt
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    Directions

    1. Butter and sugar eight 1-cup ramekins.
    2. Place egg yolks, buttermilk, lemon juice and zest in bowl of stand mixer. Beat on medium speed until well combined. Reduce to low and stir in sifted flour, sugar and salt. Mix until combined. Transfer to large bowl.
    3. Beat egg whites in stand mixer until stiff peaks form, then gently fold the lemon mixture into the egg whites.
    4. Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water; cover with Lid and place in oven. Select STEAM mode and preheat for 10 minutes.
    5. Arrange ramekins on Perforated Steamer Tray and place Tray in Water Basin pan. Cover with Lid and cook 30-35 minutes until top springs back when pressed. Remove from oven, let cool slightly and invert onto serving plates. Serve with fresh berries and powdered sugar if you like.
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    NutritionView More

    240Calories
    Sodium10% DV240mg
    Fat9% DV6g
    Protein12% DV6g
    Carbs14% DV42g
    Fiber0% DV0g
    Calories240Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol115mg38%
    Sodium240mg10%
    Potassium130mg4%
    Protein6g12%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber0g0%
    Sugars36g72%
    Vitamin A6%
    Vitamin C10%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.