A Dessert to Sweeten up Your Day: Lemon & Strawberry Pudding Cakes

February 27, 2019

Here at Pheasant Field Bed and Breakfast we provide our guests with delicious, mouth-watering meals every morning and we absolutely love to see their faces light up at the sight of their freshly-cooked breakfast! In a past blog we shared the recipe for our scrumptious homemade grilled vegetable hash browns, and now we would like to share with you another of our favorites: Lemon and strawberry pudding cakes!

a rounded yellow custard cake sits on a bright white plate with one strawberry on top sprinkled with lemon zest and sliced strawberries on the side

As this pretty little dessert bakes in a water bath, a thin layer of lemon custard forms under the light cake and has a creamy pudding texture. The strawberry nestled inside the cake is a sweet flavorful surprise. It's a recipe worth trying at least once!

Lemon & Strawberry Pudding Cakes
Serves 8

2-3 TB Butter, softened
4 Eggs separated
1 ¼ C Buttermilk
¼ C Lemon juice, fresh squeezed
3 T Lemon zest
1 t Vanilla
½ C All Purpose Flour
1 C Sugar
¼ t salt
3-4 Strawberries, hulled and sliced

Butter ramekins and dust lightly with sugar. Arrange ramekins on a baking sheet with sides.

In a clean metal mixing bowl, whip egg whites until stiff peaks form and set aside. In a separate mixing bowl, combine egg yolks, buttermilk, lemon juice, vanilla and lemon zest. Sift in flour, salt and sugar until combined. Gently fold egg whites into egg mixture until fully combined. Pour ½ mixture evenly into ramekins. Lay a strawberry slice on the batter, and pour remaining batter evenly into each ramekin. Fill the baking sheet with hot water until water is about halfway up the sides of the ramekins. Bake at 325 degrees for 40-50 minutes until cakes are golden brown and cake begins to pull from sides of ramekin. Tops should spring back when touched. Cool completely. Serve at room temperature or chilled. To plate: invert the cake carefully onto a dessert plate and top with fresh fruit and candied lemon peel.

Candied Lemon Peel:
¾ C Sugar

Using a ribbon zester, trim the yellow zest from a lemon. Try to get long strips. In a small saucepan make a simple syrup by bringing ¼ C water and ¼ C sugar to a simmer, stirring until sugar dissolves. Add the zest to the syrup and simmer for 5-8 minutes, then remove from heat and allow to cool. Remove the zest and dry on a paper towel or metal rack for 30 minutes. Toss the zest in remaining ½ C sugar. Keep the zest nestled in sugar until ready to use.

This little treat is sure to brighten up your day (and your friends' days if you are willing to share)! And if you want to feast on some more of our original home-cooked meals and other goodies, make sure to book a stay with us at Pheasant Field Bed and Breakfast in Carlisle, PA for a lovely getaway! We provide home-away-from-home accommodation, fantastic meals, and the best of guest services here in Cumberland County.

Have you tried out this recipe? Let us know what your thoughts are! We'd love to hear from you!