Level: | Easy |
Total: | 1 hr |
Active: | 20 min |
Yield: | 12 pudding cakes |
Ingredients
- Unsalted butter, for the pan
- 3/4 cup sugar, plus more for sprinkling
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 1/2 tablespoons grated lemon zest, plus 3 tablespoons juice
- 1 1/2 tablespoons grated lime zest, plus 3 tablespoons juice
Instructions
- Preheat the oven to 350˚ F. Lightly butter a 12-cup muffin pan and sprinkle each cup with enough sugar to cover the bottom. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.
- Whisk the sugar, flour and salt in a medium bowl. In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest, and the lemon and lime juice; whisk in the dry ingredients. Fold in the beaten egg whites with a rubber spatula until combined.
- Divide the batter among the muffin cups. Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come halfway up the sides of the muffin pan. Cover the roasting pan tightly with foil. Bake until the cakes are puffed and set, about 20 minutes. Uncover and continue baking until golden, 12 to 15 more minutes. Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold. Invert onto a platter. Top with the remaining 1/2 tablespoon each lemon and lime zest.
Nutrition Facts
Serving Size | 1 of 12 servings |
Calories | 96 |
Total Fat | 2 g |
Saturated Fat | 1 g |
Carbohydrates | 18 g |
Dietary Fiber | 1 g |
Sugar | 13 g |
Protein | 3 g |
Cholesterol | 48 mg |
Sodium | 86 mg |
Reviews
Tasty enough with all lemon as lime zest can have a floral taste. I made these in a silicone muffin pan – I think that would be essential to get them out. If you cook them enough so that the pudding part is firm, it tasted a bit like having a mild lemon curd on top of cake. Otherwise, you get something that ends up being soupy and runs over the sides of the cake (or worse, stays in the pan and you have to scoop it out. Bottom line: I won’t make again. I much prefer a true pudding cake that you don’t unmold that is very soft under the cake. You can make in ramekins to get individual servings if needed. This recipe is pretty close to the one I usually use for pudding cake. Friendly tip: Always add citrus zest to sugar at start of recipe to maximize release of oil and flavor.
Loved it! Did not have limes, so substituted orange. Loads of flavor and moist.
Just awful. I am an experienced cook and baker, and these turned out horrible. What a waste of time and ingredients!