You know the one… the one with all the right things to say. Well, Sweet-Talker Pudding Cake is so delicious, you will be quickly convinced to make this again and again. A creamy pudding-like, moist cake is loaded with all the fresh lemon zest for life you love with an unimaginably refreshing lightness. It’s a little sweet and a little tart; just the right amount of everything you’ve been looking for. Sweet-Talker Pudding Cake says all the right things a decadent dessert-lover wants to hear. Now, that’s what we’re talkin’ about!

Ingredients

  • 1 large egg
  • 2 tablespoons flour
  • 1/4 cup granulated sugar
  • 2 teaspoons butter, room temperature
  • 1/3 cup milk
  • 1 medium lemon, finely zested and juiced
  • 1/8 teaspoon salt
  • water, to taste
  • powdered sugar, optional, to taste, for topping
  • lemon wheels, optional, to taste, for garnish

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat two ramekins with nonstick cooking spray.

Step 3 –In two large bowls, separate the egg white in one bowl and the egg yolk in the other bowl.

Step 4 –Cover the bowl with the egg white and transfer it to the refrigerator to chill until ready to use.

Step 5 –In a medium bowl, add the flour and the granulated sugar and whisk until evenly combined.

Step 6 –Add the room temperature butter to the egg yolk and whisk until smooth and creamy.

Step 7 –Add the milk to the egg yolk-butter mixture and whisk to combine.

Step 8 –Add the lemon zest and 1/2 of the lemon juice to the milk mixture and whisk to combine. It may appear lumpy. Reserve the remaining lemon juice for another use or discard.

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Step 9 –Slowly add the flour-sugar mixture to the lemon mixture and stir to combine.

Step 10 –Transfer the egg white from the refrigerator to a flat surface.

Step 11 –Add the salt to the chilled egg white and, with an electric mixer, beat until stiff peaks form.

Step 12 –Add the lemon mixture to the beaten egg white and gently fold to combine.

Step 13 –Evenly pour the batter mixture into the prepared ramekins.

Step 14 –In a 9-inch square baking dish filled with enough of the water to reach halfway up the sides of the ramekins, carefully add the ramekins.

Step 15 –Transfer the baking dish to the oven and bake until the tops of the cakes are golden-brown, about 35 minutes.

Step 16 –Transfer the baking dish from the oven.

Step 17 –Carefully transfer the ramekins from the baking dish to a wire rack and let them cool for about 10 minutes. Discard the water.

Step 18 –Serve dusted with the powdered sugar and garnish with the lemon wheels.