The birds are chirping. The flowers are budding. The sun is shining. And I’m stuck inside. Unfortunately, my little guy is not feeling well. He’s got croup. I’ve tried luring him just out to the backyard so I can get a much needed dose of seratonin, but he’s just not up to it. So what’s a baking mama to do?
Citrus. Citrus is the answer. I decided to whip up these lemon pudding cakes from America’s Best Lost Recipes. They have a bright citrus flavor and are a nice deviation from the typical lemon desserts. The top tastes like a delicious lemon pudding and the bottom tastes a little like angel food cake. These would be a great Easter dessert because they can be made ahead of time.
Great Aunt Ellen’s Upside-Down Lemon Pudding Cakes
yields 6 individual cakes
2 large eggs, separated, room temperature
2 T. unsalted butter, room temperature
2/3 cup sugar
2 T. lemon zest
1/4 cup lemon juice
2 T. flour
1/8 tsp. salt
1 cup milk
Preheat the oven to 350°F. Grease 6 ramekins and set aside. Beat the eggs whites in the bowl of a electric mixer until they hold soft peaks. Transfer to another bowl. In the bowl of an electric mixture, combine butter, sugar and zest. Mix until fluffy or about 2 minutes. Add one egg at a time and beat until well incorporated. Add the flour and salt and mix until combined. Add the lemon juice and milk and mix well. Fold in the egg whites. Ladle the batter into the ramekins. Place the ramekins into a larger baking dish filled with boiling water. The water level should reac h halfway up the ramekins. Bake for 25-30 minutes or until the top is golden brown. Transfer ramekins to a wire rack to cool for 1 1/2 hours. At this point they can either be inverted and served or refrigerated for up to two days. If refrigerated, let sit at room temperature for 30 minutes before inverting.