Lemon Pudding Cakes

By kelsa94

Ingredients

• Batter
• 1cup1 cup King Arthur Unbleached All-Purpose Flour
• 2/3cup2/3 cup sugar
• 3tablespoons3 tablespoons (3/4 ounce) Lemon Bits
• 2tablespoons2 tablespoons lemon powder
• 2teaspoons2 teaspoons baking powder
• 1/2teaspoon1/2 teaspoon salt
• 2tablespoons2 tablespoons buttermilk powder
• 4tablespoons4 tablespoons melted butter
• 2large2 large eggs
• 1/3cup1/3 cup milk
• Sauce
• 1 1/2cups1 1/2 cups hot water
• 3tablespoons3 tablespoons butter
• 1tablespoon1 tablespoon cornstarch
• 1tablespoon1 tablespoon King Arthur Unbleached All-Purpose Flour
• 3tablespoons3 tablespoons lemon powder
• 1/2cup1/2 cup sugar

Details

Servings 6
Preparation time 30mins
Cooking time 55mins
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease six individual 1-cup bakers.
2) To make the cake: Whisk together the flour, sugar, lemon bits, lemon powder, baking powder, salt, and buttermilk powder.
3) In a separate bowl, whisk the melted butter with the eggs and milk.
4) Stir the liquid ingredients into the dry ingredients.
5) Scoop the batter into the prepared bakers.
6) To make the sauce: heat the water and butter until the butter melts.
7) Whisk together the cornstarch, flour, lemon powder, and sugar.
8) Whisk the liquid ingredients into the dry until thoroughly combined.
9) To assemble the cakes: slowly divide the sauce among the bakers; it may take some time to settle, but you'll use it all.
10) Bake the cakes for 25 to 30 minutes, until they're lightly browned and beginning to shrink away from the edges of the pans. Cool for 5 minutes before serving.
Yield: 6 servings.

Tips from our bakers:

To make this in a 9" round pan instead of individual bakers, prepare as directed, spooning the batter into the lightly greased pan, then very gently drizzling the sauce on top. Bake for about 35 minutes, until lightly browned. Serve right out of the pan