Lemon Pudding Cake
This whimsical version of a lemon pudding cake is a show-stopping dessert that’s as fun to make as it is to eat. Whether you’re embracing the charm of “Let It Snow” or laughing at the relatable “Make It Stop,” this sweet treat is sure to be the highlight of your table.
Servings 4 8 oz ramekins
Ingredients
- 1 tablespoon unsalted butter
- 2/3 cup Swerve powdered sugar plus more for dusting
- 2 eggs separated
- 2/3 cup drinkable Kefir
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose gluten free or regular flour
- 1/4 teaspoon salt
Cocoa Mix for Stenciling (Optional)
- 1 tbsp cocoa
- 1/2 tsp cinnamon
- 3 tsp coconut powder
- 2 1/4 tsp Powdered Swerve or powdered sugar
Instructions
- Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
- In a medium bowl, add egg yolks, kefir, lemon juice and lemon zest and beat with a fork until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
- Bake for 45 minutes. Allow to cool slightly, then run a knife around the edge and carefully invert onto a plate.
- Mix all the ingredients for the Cocoa powder. Lay stencil onto the surface of the inverted lemon pudding cake. Put cocoa powder into a mini sieve and dust on above the stencil, ensuring full coverage. Carefully lift the stencil away.
- Serve with fresh berries and dust with cocoa mix or powdered sugar.
Notes
Double or triple the cocoa powder recipe and add sugar to serve as a drink. Use at least 1 1/2 tablespoons and add boiling water and hot milk or just hot milk if preferred.