Eric loves all things lemon.  He always requests something lemony for his birthday dessert and since I also love lemon, I’m always happy to oblige.  I’ve done pound cakes, angel food cakes, tarts, pies, bars, cookies, ice cream, cream puffs, sticky buns, drinks, candies and more.  (We’ve been together a long time!)  I have a whole cookbook just of lemon recipes. I’m continually finding more lemon recipes that I cut out or copy and stuff into the cover of that cookbook, so all my lemon recipes are together.  It’s overflowing with lemony goodness.

This year’s birthday request was Lemon Pudding Cake.  It’s one I’ve done before that we both really like.  It is very tart and wonderful.  Even Kelly liked it and she’s not as big a lemon fan as Eric & I are.

Lemon Pudding Cakes (adapted from Good Housekeeping)

Yields: 8 cakes   Total Time: 1 hr   Prep Time: 25 min

Ingredients

• 1/3 cup sugar
• 1/4 cup sugar, plus additional for ramekins
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2-3 Meyer or regular lemons
• 3 large eggs, separated
• 2 tablespoons butter, melted and cooled
• 1 cup milk
• 1 pint raspberries, for garnish
• fresh mint sprigs, for garnish
• powdered sugar, for garnish

Directions:

Preheat the oven to 350° F. Grease eight 4- to 5-ounce ramekins then sprinkle them with sugar to coat the bottoms and sides. Shake out any excess sugar.

Combine the flour, 1/3 cup sugar and the salt in a small bowl and set aside.

From the lemons, grate 1 1/2 tablespoons of the peel and squeeze 1/2 cup of juice.

In a large bowl with a wire whisk, beat the egg yolks, lemon peel and juice.

Whisk in the butter and milk.

Gradually whisk in the flour mixture.

In a large bowl with the mixer on medium speed, beat the egg whites until they are foamy.

Gradually beat in the remaining 1/4 cup of sugar until soft peaks form when the beaters are lifted, about 2 to 3 minutes.

Add one-third of the beaten egg whites to the yolk mixture. With a rubber spatula, stir the whites into the yolk mixture gently until they are incorporated.

Gently fold in the remaining egg whites. Spoon the batter evenly among the prepared ramekins.

Arrange the ramekins 1 inch apart in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the ramekins. Carefully transfer the pan to the oven and bake for 30 to 35 minutes or until the cakes are golden brown and the tops rise above the rims.

Cool the cakes in the pan of water on a wire rack for 5 minutes. With a sturdy metal spatula, carefully remove the ramekins from the pan with water and transfer them to a wire rack to cool 15 minutes longer. Run a thin knife around the edge of the ramekin. Place a small serving plate on top of the ramekin and invert the plate and ramekin together. Remove the ramekin, leaving the cake on the plate inverted. Repeat with the remaining ramekins. Garnish each cake with a couple of raspberries, a mint sprig and a dusting of powdered sugar if desired. Serve the cakes warm.

Any cakes not being served immediately can be refrigerated in the ramekin and turned out when desired.  It will still be delicious!

Happy Birthday, Eric!  ~Linda

Lemon Pudding Cakes (adapted from Good Housekeeping)

Yields: 8 cakes   Total Time: 1 hr   Prep Time: 25 min

Ingredients

• 1/3 cup sugar
• 1/4 cup sugar, plus additional for ramekins
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2-3 Meyer or regular lemons
• 3 large eggs, separated
• 2 tablespoons butter, melted and cooled
• 1 cup milk
• 1 pint raspberries, for garnish
• fresh mint sprigs, for garnish
• powdered sugar, for garnish

Directions:

Preheat the oven to 350° F. Grease eight 4- to 5-ounce ramekins then sprinkle them with sugar to coat the bottoms and sides. Shake out any excess sugar.

Combine the flour, 1/3 cup sugar and the salt in a small bowl and set aside.

From the lemons, grate 1 1/2 tablespoons of the peel and squeeze 1/2 cup of juice.

In a large bowl with a wire whisk, beat the egg yolks, lemon peel and juice.

Whisk in the butter and milk.

Gradually whisk in the flour mixture.

In a large bowl with the mixer on medium speed, beat the egg whites until they are foamy.

Gradually beat in the remaining 1/4 cup of sugar until soft peaks form when the beaters are lifted, about 2 to 3 minutes.

Add one-third of the beaten egg whites to the yolk mixture. With a rubber spatula, stir the whites into the yolk mixture gently until they are incorporated.

Gently fold in the remaining egg whites. Spoon the batter evenly among the prepared ramekins.

Arrange the ramekins 1 inch apart in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the ramekins. Carefully transfer the pan to the oven and bake for 30 to 35 minutes or until the cakes are golden brown and the tops rise above the rims.

Cool the cakes in the pan of water on a wire rack for 5 minutes. With a sturdy metal spatula, carefully remove the ramekins from the pan with water and transfer them to a wire rack to cool 15 minutes longer. Run a thin knife around the edge of the ramekin. Place a small serving plate on top of the ramekin and invert the plate and ramekin together. Remove the ramekin, leaving the cake on the plate inverted. Repeat with the remaining ramekins. Garnish each cake with a couple of raspberries, a mint sprig and a dusting of powdered sugar if desired. Serve the cakes warm.

Any cakes not being served immediately can be refrigerated in the ramekin and turned out when desired.  It will still be delicious!