These pudding cakes are great with any type of citrus—lemon, lime, orange, anything really. Three distinct layers form in these cakes. Once they are inverted, a citrus curd layer is on the top, followed by a tender soft cake layer, then a more well-done cake with a sugary crisp crust on the bottom. These cakes are light as clouds and perfect for summer.
Yields 2 petite cakes.
- Butter for greasing ramekins
- 1/3 cup sugar, plus extra for ramekins
- 1 egg, separated
- 1/3 cup buttermilk
- 1 tablespoon citrus juice
- 1/2 teaspoon citrus zest
- 2 tablespoons unbleached flour
- pinch of salt
- Preheat the oven to 325°.
- Butter and sugar two 6-ounce ramekins all the way up and slightly over the rims.
- In a small bowl, beat together with an electric mixer the egg yolk, sugar, buttermilk, citrus juice and zest.
- Add the flour and mix until combined.
- Rinse the beaters and use them to beat the egg white with a pinch of salt in a separate bowl. Once stiff peaks form, turn off mixer.
- Using a spatula, fold the egg white into the egg yolk and sugar mixture. Once the mixture is combined, pour it into the ramekins. It will fill the ramekins to the top. Place the ramekins in a 8 or 9" square glass baking dish.
- Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up about 1/2" on the sides of the ramekins.
- Bake for 40-45 minutes. The cakes are done when the tops are lightly golden brown and spring back when touched. Tip the cakes out of the ramekins immediately for serving.