Warm Lemon Pudding Cake

Warm Lemon Pudding Cake

A while back, I was sent a copy of a great, new cookbook from the lovely ladies at Sweet Potato Chronicles. How to Feed a Family is a beautiful cookbook, thanks to the stunning photography of Maya Visnyei. Beyond that though, it is full of a wide variety of family-friendly recipes on the theme “Eat Healthy, Live Happy, Stay Sane”

How to Feed a Family: The Sweet Potato Chronicles Cookbook is perfect for anyone looking to cook simple, nutritious food that the whole family will love. I love that each of their recipes, while giving a nod to healthy eating and great ingredients, doesn’t compromise on flavour and general appeal (especially for kids). It’s not always easy to achieve, but they’ve done it masterfully. I have made several recipes from this book, all with great success. If you are looking for cookbook gifts for the holiday season, this would be a great choice!

One of the recipes that caught my eye was this Lemon Pudding Cake. I am a sucker for anything lemon, so I was anxious to try it. It was a bonus that I found some Meyer lemons at the store this week (thank you President’s Choice!). That said, regular lemons will do just fine.

Preparing this recipe involves a couple of steps. First you make the lemony pudding base, using egg yolks, lemon juice, lemon zest, sugar and a bit of flour, for thickening. Then separately, you whip up the egg whites with a bit of sugar. Both of these parts are then gently folded together. As it bakes, the creamy lemon pudding cooks on the bottom while the egg whites float to the top and cook up into a soft meringue-like “cake”. I should point out that it really isn’t cake, as we typically think of it. It’s very light. Souffle-like.

Warm Lemon Pudding Cake
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If you’re looking for a dessert that is light and not too sweet, this is a perfect choice. It would be great for finishing a special meal as the flavour is fresh, but it’s light enough to be enjoyed on top of a big meal. This pudding kept well in the fridge, without suffering much at all, if you need to make it ahead a bit. Just cover with plastic wrap once cooled, refrigerate and re-warm slightly before serving.

Warm Lemon Pudding Cake
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Note: The cups that I baked my puddings in are marked as oven-safe. I wouldn’t suggest using cups that don’t clearly indicate they will be safe in the oven, as bad things could happen to them and I’d feel really bad about that.

Warm Lemon Pudding Cake
 
Prep time
Cook time
Total time
 
A delicious, fresh and light lemon dessert, with a creamy, warm lemon pudding on the bottom and a light souffle-like "cake" topping. A perfect meal-ender. For a lighter lemon taste, try Meyer Lemons in this one!
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 2 Tbsp. (28 grams) butter, at room temperature
  • 1 cup (225 grams) white sugar, divided
  • 3 large eggs, separated
  • 1 Tbsp. lemon zest
  • 1/4 cup (25 grams) all-purpose flour
  • 1/4 tsp. salt
  • 1 cup (250 ml) milk
  • 2/3 cup (158 ml) freshly squeezed lemon juice (3-4 lemons)
  • 2 Tbsp. icing/confectioners sugar, for garnish
Instructions
  1. Preheat oven to 350° F with rack in centre of the oven and lightly butter one 1.5 quart baking dish or 4-6 individual, small ramekins. Have ready a high-sided roasting pan and place the prepared dish (or dishes) in to the roasting pan. Bring 8-10 cups of water to a simmer (will be added to the roasting pan to bake the puddings). Separate your eggs and have ready.
  2. Set aside 2 Tbsp. of the white sugar. Add the rest of the sugar to a large bowl or the bowl of a stand mixer. Add the butter and beat (with stand mixer or electric mixer) until mixture is grainy but light. Add the egg yolks one at a time, beating well after each addition. Add the lemon zest and mix in. Add the flour and salt and mix. Add the milk and lemon juice and mix until combined. Set aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well (you'll be whipping the egg whites in it next, so be sure it is squeaky clean!).
  3. In another bowl or the bowl of a stand mixer, beat your egg whites until they're frothy and beginning to form soft peaks. Sprinkle in the reserved 2 Tbsp. of white sugar and beat again until stiff peaks form.
  4. Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula, gently fold the egg whites in to the egg yolk mixture by pulling a bit of the batter up and over the egg whites. Continue working gently until the mixture is uniform in color and texture. Do not over mix, but be sure there aren't any large chunks of egg whites.
  5. Pour or ladle your batter in to the prepared dish or dishes, set in the roasting pan. Carefully pour simmering water in to the roasting pan so it comes about halfway up the sides of the baking dish. Carefully transfer the roasting pan with the water and ramekins in to the preheated 350° F. oven. Pudding(s) will bake anywhere from 30 minutes (for small, individual servings) to 45 minutes (for one large pudding). Baking times will vary though, so do watch closely. You want the top to be firm and golden, but not browned.
  6. Remove the pudding from the oven and transfer baking dish or dishes to a cooling rack. Allow to cool for 10 minutes before dusting with icing/confectioners sugar. Serve warm and enjoy!
Adapted from How to Feed a Family: The Sweet Potato Chronicles Cookbook

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79 Comments

  • I can’t wait for my Meyer lemons to be ripe so I can try this – a beautiful and bright dessert!

  • Liz says:

    Jennifer, I’m a sucker for anything lemon as well….sometimes I’ll even take it over chocolate! I’m definitely marking this recipe as one to make soon :)

  • Wow these photographs are just stunning. Beautiful work. Love the fleck of confectioners sugar all around them. Makes them look so light and gorgeous.

  • whiness says:

    I’m a fan of lemon desserts so this pudding would be perfect for me! It looks light and delicate.

  • Gorgeous! It’s almost too pretty to eat!

  • Renee says:

    So lovely, Jennifer! And those cups! May I ask where you got them from? I love serving dessert in something I can also drink out of :)

    • Jennifer M says:

      Thanks so much, Renee. Believe it or not, I found these cups at the Habitat for Humanity ReStore. It’s a treasure trove of goodies!

  • Barbara says:

    This looks scrumptious! I’m gluten- and dairy-free, though, so I’m hoping I can use a g-f flour mix and almond milk and still make it work.

    • Jennifer M says:

      Thanks Barbara. I think you could make this gf and dairy free, as it’s the eggs that are the critical part in this recipe. You could consider cornstarch (corn flour) for the pudding part, as well. The main role of the flour is as a thickener of the pudding, so any gf flour option that thickens well should work.

  • Pam says:

    Beautiful photo! Thinking of giving this a try — Do you think these could be made an hour ahead, then popped into the oven so they would be warm at dessert time?

    • Jennifer M says:

      Thanks Pam and absolutely, you could do them an hour ahead and re-warm. They don’t have to be hot – just warm, so just a few minutes in the oven should do it if they are at room temp already. (I refrigerated my leftovers and re-warmed in the microwave a day+ later and they were just fine.

  • Sophie says:

    Oh awesome! The texture of these is killing me. Is it sort of like that Magic Custard Cake that went around the internets this summer? That was pretty good, but this looks even more inviting :) Great photos, as usual!

    • Jennifer M says:

      Thanks Sophie. I made the Magic Custard Cake a while back (couldn’t resist :). It was delicious, but this is a different kind of delicious. My first thought when I ate it the topping was that it’s like the meringue on a lemon meringue pie, only with a bit more texture (not so airy … and warm).

  • Aly says:

    How would you recommend rewarming it? It sounds delicious!

    • Jennifer M says:

      I just rewarmed in the microwave. Keep covered with plastic wrap and microwave on high for 45 seconds to a minute.

  • Trisha says:

    This is absolutely SCRUMPTIOUS! My friend and I made this (by hand, unfortunately for our arms, but it can be done) and we loved it. Light, decadent, perfect for something sweet on a chilly winter evening.

  • Fatima says:

    I tried these yesterday.. Absolutely amazing.

  • Teresa says:

    Hi Jennifer,

    What is the brand of the little teacups? I know you said that you bought them at the Habitat for Humanity ReStore, but I was wondering if I may be able to locate them elsewhere. I’ve been on the hunt for ramekins, but these are just so much cuter!

    Thanks

    • Jennifer M says:

      Hi Teresa, Sorry for the delay. I was away for the weekend, so couldn’t check the cups to see the brand until tonight. They are marked “Gibson Everyday” Microwave and Oven Safe(gibsonusa.com). Since the Habitat reStore is really just a thrift store, they could be long out of production. If you can’t find these exact ones, I’d look for similar cups that indicate oven safe (not all that common, but there are some out there)

  • Your stunning photos caught my eye and these cups are simply adorable. Would be perfect for a no fuss festive dessert!

  • Laura says:

    Thank you so much, Jennifer. We so appreciate your wonderful review and your photography is incredible! You make our food look even more appealing. Thank you from the bottom of our hearts!

    • Jennifer M says:

      Thank you, Laura. I am thoroughly enjoying your cookbook and everything I’ve made has been wonderful. Looking forward to the next one :)

  • Jana says:

    Do you think these could be baked in little mason jars? Any idea if you’d need to adjust the baking time?

    • Jennifer M says:

      I think they could be, Jana. I have baked in mason jars, so that part shouldn’t be an issue. As for baking time, if they are the little 4oz. ones, time would be a little less. If 8oz. or so, about the same as my tea cups (which took 15 minutes). Make sure to only fill about 3/4 full, as they do rise as they cook. Let me know how it works out!

      • Jennifer M says:

        Oops, that would be 30 minutes-ish for the 8oz. size (was thinking of my chocolate puddings). Again, a bit less for a smaller jar.

  • Jana says:

    Super! Thanks for the quick, thorough answer! :)

  • Jana says:

    We made this last night, in 4-oz. mason jars, which made 11 servings.

    So cute! And they only needed about 15 minutes to bake.

    First bite: rendered speechless! YUM!

    • Jennifer M says:

      Thanks for the update Jana. I love the mason jar idea and I think the 4oz. size is perfect for small dessert treats. Glad you enjoyed them.

  • Antara says:

    Hi Jen,

    I made this pudding two nights back. It was absolutely delicious! I love lemon desserts. This pudding had the perfect combination of lemony tang, sweetness, and “airiness” (probably from the egg whites right?)!

    Thanks for the wonderful recipe. Btw the photos are stunning :)

    Happy 2014!

  • Elianna M says:

    Hi- do you think this can be made with soymilk?

    • Jennifer M says:

      Hi Elianna. I have to be honest and say I have no idea. My gut tells me it probably would work ok, but not sure how soy milk reacts having never used it myself. Maybe someone else might come along and weigh in.

  • Erika says:

    I just made me this tonight and I was worried it was too runny (before being baked, obvs), but it baked up perfectly! It really was a delicious, tart pudding cake!

  • Heather says:

    Recently I was given some fresh Meyer Lemons direct from California and had no idea what to do with them. A Google search “what to do with Meyer Lemons” led to someone’s PInterest page which included a link to your website.

    Oh.My.Goodness.

    I made nine little ramekins tonight and have already eaten three! Plus, I have enough lemons left to make your sweet pull-apart rolls – tomorrow’s agenda!

    I am totally impressed with your website and all of your recipes and shall definitely be following you regularly.

    Thanks!

  • unnati singh says:

    I had only two eggs so I kinda meddled with the measurements but goddamn bloody hell.
    It was delicious.
    Thank you :D

  • Mary Bis says:

    To make this recipe gluten free, what is the best replacement for 1/4 cup all purpose flour. I am guessing corn starch….or……gluten free flour?? Can you advise

    • Jennifer M says:

      Hi Mary, I’m sorry, but I have no advice for you. I have zero experience making gluten-free substitutions. I’d only be guessing and truthfully, your guess is sure to be better than mine :)

  • Pat says:

    Hi just made the lemon pudding and yet does taste delicious however I am not sure if it should have a wet bottom

  • Shaun says:

    I’ve made this twice now and I think this is delicious. The only problem is that I can’t seem to make the right consistency of the pudding on the bottom. In my last attempt it turned into something like a simple syrup and I can’t understand why. This is my first attempt to try to make a dish like this so I was wondering, do you have any tips on how to avoid this?

    • Jennifer M says:

      Hi Shaun, If you pudding isn’t thick on the bottom, I’d look to the mixing of the butter and egg yolks. Not sure what you’re using to mix, but I’d try mixing longer. Be sure to do the butter/sugar for 2-3 minutes, at least, and then beat well after each egg addition. See if that helps.

  • Emma P says:

    I just made these tonight and they were delicious, My husband loved it! I used four 3/4cup ramekins and they took about 15 minutes to cook. Thanks for the lovely dessert.

  • Julie says:

    This looks incredible! Making it for some friends tomorrow :)

  • Thank you for such a wonderful dessert recipe; I covered this in my a to z USA challenge, absolutely beautiful!

    http://robertmackle.wordpress.com/2014/11/12/a-z-american-states-cuisine-california/

  • Paulette C says:

    I just harvested the lemons from the Meyer lemon tree I have growing in a pot indoors and came across this recipe when searching for ways to use them. This recipe is delicious! Very light and lemony. This recipe is a keeper. Thanks!

  • Rita says:

    Eating this right now! Came out perfect, thank you for the recipe.

  • Kari says:

    These look amazing! I love lemon!
    Kari

  • Rula says:

    Sounds amazing! Can I store the already prepared batter in the fridge for a few hours before I bake it? I want to serve it at a dinner party but want to be able to prepare it ahead of time?

    • Jennifer says:

      Hi Rula, I’ve never done it, so I’d hate to advise you that it would work, especially for a dinner party. You can definitely bake them ahead and refrigerate, then re-warm (covered with foil) in the oven or microwave, though.

  • Zahra says:

    Hello!

    I noticed your baking “tin” seems to be a cup? Is that correct? IS it possible to bake this in a porcelain mug??:)

    • Jennifer says:

      Hi Zahra, Yes, I did bake mine in cups BUT, they are specifically labeled as “Oven Proof”. I don’t believe regular porcelain mugs would be safe in the oven.

  • SK Brandy says:

    I have served this warm and chilled and everyone – husband, friends, kids etc., all liked it best cold. I serve it with mix berries. Sometimes I also make your Hot Chocolate Pudding Cake and serve them so that everyone can choose to go light, chocolatey or take a little of both- the latter is the choice of many. That has been a big hit and perfect as I have friends who don’t like chocolate (can’t imagine!) but love lemon.

    • Jennifer says:

      I actually like them cold, too … but, I’m always a sucker for warm lemon anything :) I LOVE your idea of serving both the chocolate and the lemon. I would have a hard time choosing between the two. I’d have to have both!

  • Liz Emmerson says:

    Hi
    I’m wondering whether to use plain flour or self raising flour in this recipe. Pls can you help? They look delicious and I’d like to try them for a party on Friday.
    X

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