Another unplanned dessert inspired by a craving for lemon curd and a bag of lemons.
This recipe for individual lemon pudding cakes made in one cup ramekins is one I bookmarked a while ago. It was fast, simple and I could make two portions instead of the four it was meant for.
It’s a novelty (magic) cake recipe in which the batter separates into a cake top and a lemon pudding base. As recommended in the comments, I increased the amount of lemon juice used and reduced the sugar.
I rushed through the assembly of this dessert as I was making a batch of dill Hollandaise at the same time so my folding of the eggs whites into the cake batter wasn’t as thorough as it should have been. The resulting cake top was lumpy and unevenly browned. Which didn’t matter because the cake is supposed to be turned out onto a plate anyway. Still, it would have been nice to have had a prettier result when I took the water bath with the ramekins out of the oven. Note: The cakes shrink as they cool, pulling away from the edge of the ramekin, and making it easy to unmold.
I didn’t have any pretty berries to use to decorate the plate but a sprig of mint leaves helped, a bit.
Spongy spoonful of cake with the lemon pudding.