Parker

Citrus Pudding Cakes (8-5-2021)

Mom's Tips

August 5th, 2021 by Jim Field

  • Unsalted butter for the pan
  • 3/4 cup sugar, plus more for sprinkling
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 1/2 tablespoons grated lemon zest, plus 3 tablespoons juice
  • 1 1/2 tablespoons grated lime zest, plus 3 tablespoons zest

Preheat the oven to 350 degrees.  Lightly butter a 12 cup muffin pan and sprinkle each cup with enough sugar to cover the bottom.  Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.

Whisk the sugar, flour and salt in a medium bowl.  In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest and the lemon and lime juice; whisk in the dry ingredients.  Fold in the beaten egg whites with a rubber spatula until combined.

Divide the batter among the muffin cups.  Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come half way up the sides of the muffin pan.  Cover the roasting pan tightly with foil.  Bake until the cakes are puffed and set, about 20 minutes.  Uncover and continue baking until golden, about 12 to 15 minutes.  Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold.  Invert onto a platter.  Top with the remaining 1/2 tablespoon each lemon and lime zest.