Description

This Lemon Poppy Seed Pudding Cake is a delightful dessert that combines a light, fluffy sponge cake layer with a creamy pudding base. Infused with fresh lemon zest and juice, and studded with crunchy poppy seeds, it offers a refreshing citrus flavor perfect for spring or any time you desire a bright, sweet treat. Baked in individual ramekins in a water bath, the cake has a delicate texture and is optionally dusted with powdered sugar for an elegant finish.

Ingredients

Scale

Dry Ingredients

1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon poppy seeds

Wet Ingredients

2 large eggs, separated
1 tablespoon unsalted butter, melted
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3/4 cup milk

For Serving

Powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C). Grease four 6-ounce ramekins or a small baking dish to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the granulated sugar, all-purpose flour, salt, and poppy seeds until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk the egg yolks with the melted unsalted butter, fresh lemon zest, lemon juice, and milk until the mixture is smooth and uniform.
Make Batter: Pour the wet ingredient mixture into the dry ingredients. Stir gently but thoroughly until just combined without overmixing.
Beat Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form, creating a light and airy foam.
Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the batter using a spatula. Incorporate them gently to preserve the airiness and keep the batter light.
Fill Ramekins and Prepare Water Bath: Divide the batter evenly among the prepared ramekins. Place the ramekins into a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath ensures even baking and prevents cracking.
Bake: Bake in the preheated oven for 30 to 35 minutes until the tops are lightly golden and the cakes are set but still moist.
Cool and Serve: Allow the pudding cakes to cool slightly. Dust the tops with powdered sugar if desired. Serve warm or chilled, optionally accompanied by fresh berries or whipped cream.

Notes

These pudding cakes develop a distinctive two-layer texture with a light sponge cake on top and a creamy pudding underneath.
For extra flavor, serve with fresh berries or a dollop of whipped cream.
Ensure the ramekins are properly greased to facilitate easy removal or serving from the dish.
The gentle water bath baking method helps prevent the custard base from curdling or cracking.