Tuesday, February 5, 2013

Lemon Pudding Cakes

Lemon Pudding Cakes
makes 3 individual servings
I love these light souffle like cakes.  Like magic the top bakes into a scrumptious cake while the bottom turns into a delightful lemon custard.   For a special presentation, just let them cool a little and invert on a plate drizzled with a bit of lemon sauce for garnish and fresh mint!  The recipe can be easily doubled.

1 egg, separated
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/3 cup milk
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup all-purpose flour
Pinch of salt

Preheat oven to 350°F. Place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. Grease 3 small souffle cups.

In a large bowl, whisk together sugar, flour, and salt. Add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. In a medium bowl, beat egg whites to soft peaks. Stir egg whites gently into lemon mixture, until well combined.

Pour mixture into prepared souffle dish and gently place in water bath.

Bake for 30-40 minutes, until the cake has risen and begun to pull away from the sides of the dish.


  1. This looks fantastic and cannot wait to make it! Thanks for another great idea and recipe! Love you!
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  2. Made exactly as written with homegrown lemons. We devoured it. Took it out of the oven about an hour before it was served, popped it back in to warm it a bit before we ate it. A real keeper...

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