Lemon Pudding Cakes

Lemon Pudding Cakes

Today I am presenting a fabulous dessert option for those who prefer to execute their final meal of the day incorrectly…er..differently.  Instead of rationing out their entrée to preserve precious tummy room for dessert, these folks gorge on dinner with minimal digestive real estate left for a sweet finale.

Not that I should necessarily be on the panel next to Simon Cowell judging acceptable eating habits since so far today’s menu highlighted a half a bag of cheetos and a fistful of grapes for breakfast followed by two pieces of swiss cheese plus an experimental prototype for a cream-filled sponge cupcake for lunch.

Hey, it happens.

This wonderful sweet and light dessert provides plenty of allure to follow a hearty meal by providing two harmonious textures- both creamy and cake-like, as well as two beautiful flavors of tart and sweet performing a tender bolero on your tongue.

So simple to make and so fancy to present, these Lemon Pudding Cakes are the perfect end to any meal.  And more importantly, they allow you to hold nothing back from that giant plate of deliciousness drooled over at dinnertime.  Thanks to my Mom for sharing this delightful recipe.

Put down that fork and ready the whisk:

Lighten up with lemon.

Toss in some flour.

Whip up a cloud.

Ladle the light.

Dust your darling and dive in!

Lemon Pudding Cake Recipe

Lemon Pudding Cakes

These little babies are simply heavenly with an etherial cake-like top giving way to a soft, tart lemon-y pudding on the bottom.  Being so easy to assemble and make in advance, these cakes can earn you a top chef nod without anyone knowing the truth.  This recipe may make 6 portions, but given the fact that they don’t weigh you down, you won’t feel guilty if some happen to not make it to the dining room table.


  • 1 C sugar
  • 1/4 C lemon juice
  • 3 eggs, at room temperature and separated
  • 3 T butter, melted
  • 2 tsp lemon zest
  • 1/3 C cake flour
  • 1 1/2 C well shaken buttermilk


  1. Preheat oven to 350F.   Grease 6 ramekins with butter and set aside.  Place a large baking pan aside as well.
  2. Mix together the sugar, egg yolks, lemon juice and zest and butter in a bowl until combined.
  3. Stir in flour and finally, the buttermilk.
  4. Beat egg whites until stiff peaks.  Gently fold the egg whites into the lemon mixture to maintain their volume.  Once just combined, move on to the next step.
  5. Pour evenly into the greased ramekins.  Place ramekins into the large baking pan and then pour boiling water into the pan around the ramekins to create a water bath.
  6. Place pan in the oven for about 30 minutes or until tops are slightly brown and puffed.
  7. Cool to room temperature and serve or cool in the fridge and serve chilled.  Enjoy!
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