Lemons, Lemons, Lemons…Lemon Pudding Cake!

I just got my new King Arthur Flour catalog and guess what’s on the cover? Lemons, what a coincidence, my favorite! There are lemon squares, lemon raspberry muffins, lemon pastry filling mix and one of my favorites, a recipe for lemon pudding cakes. Hurray! Guess what I’m making next?

I do admit, I didn’t have the lemon juice powder, buttermilk powder or the lemon bits, so I improvised by using fresh Meyer lemon juice (2 Tbsp) to make buttermilk, and used lemon rind (2 Tbsp +/-) for the lemon bits. It still came out fantastic! The only thing I would recommend is to half fill the ramekins. Initially I filled with too much batter. You want to leave room for a fair amount of sauce.

Lemon Pudding Cakes

Batter:
1 cup unbleached all-purpose flour
2/3 cup sugar
3 tablespoons (3/4 ounce) Lemon Bits
2 tablespoons lemon powder
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons buttermilk powder
4 tablespoons melted butter
2 large eggs
1/3 cup milk

Sauce:
1-1/2 cups hot water
3 tablespoons butter
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
3 tablespoons lemon powder
1/2 cup sugar

Preheat oven to 350° F. Lightly grease six individual 1-cup ramekins.

Cake:
Whisk together the flour, sugar, lemon bits, lemon juice powder, baking powder, salt and buttermilk powder. In a small bowl, whisk the melted butter with the eggs and milk. Stir the liquid ingredients into the dry ingredients. Scoop batter into the prepared bakers about half full.

Sauce:
Heat the water and butter until the butter melts. Whisk together the cornstarch, flour, lemon juice powder, and sugar. Whisk the liquid ingredients into the dry until thoroughly combined.

Assembly:
Slowly pour the sauce onto the batter, dividing it among the ramekins.

Bake the cakes for 25 to 30 minutes, until they’re lightly browned and beginning to shrink away from the edges of the ramekins. Cool for 5 minutes before serving.

These Lemon Pudding Cakes were featured in the Foodbuzz Top 9!