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.

Adapted from How to Feed a Family: The Sweet Potato Chronicles Cookbook

67 Comments

  • Reply November 23, 2013

    Laura (Tutti Dolci)

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

    • Reply November 23, 2013

      Jennifer M

      Thanks so much Laura. I can only dream of having Meyer lemons ripen in my yard ;) *jealous!

  • Reply November 23, 2013

    Liz

    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 :)

    • Reply November 23, 2013

      Jennifer M

      This is a lemon-lovers treat, Liz. Hope you get a chance to try them. Delicious!

    • Reply December 3, 2013

      Kelly

      You mean, you’re a *pucker* for anything lemon. Bah dum, chh.

      • Reply December 3, 2013

        Jennifer M

        Definitely that, too :)

  • Reply November 23, 2013

    Joshua @ Slim Palate

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

    • Reply November 23, 2013

      Jennifer M

      Thanks so much, Joshua.

  • Reply November 24, 2013

    whiness

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

    • Reply November 24, 2013

      Jennifer M

      You would enjoy it, for sure. It is light and lemon-y!

  • Reply November 24, 2013

    Chung-Ah | Damn Delicious

    Gorgeous! It’s almost too pretty to eat!

    • Reply November 24, 2013

      Jennifer M

      Thanks Chung-Ah :)

  • Reply November 24, 2013

    Renee

    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 :)

    • Reply November 24, 2013

      Jennifer M

      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!

  • Reply November 24, 2013

    Barbara

    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.

    • Reply November 25, 2013

      Jennifer M

      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.

      • Reply November 25, 2013

        Barbara

        Oh, good – I’m glad you think it can be done! Corn starch isn’t possible for me – I am deathly allergic to corn. But as you say, there are many g-f options!

        • Reply November 25, 2013

          Jennifer M

          Let me know how it works out, Barbara.

          • Reply November 25, 2013

            Barbara

            I will – thanks, Jennifer!

  • Reply November 25, 2013

    Pam

    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?

    • Reply November 25, 2013

      Jennifer M

      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.

  • Reply November 26, 2013

    Sophie

    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!

    • Reply November 26, 2013

      Jennifer M

      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).

  • Reply December 1, 2013

    Aly

    How would you recommend rewarming it? It sounds delicious!

    • Reply December 1, 2013

      Jennifer M

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

  • Reply December 7, 2013

    Trisha

    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.

    • Reply December 7, 2013

      Jennifer M

      I feel your arm pain, but so glad you enjoyed it. Thanks for coming back to let me know :)

  • Reply December 8, 2013

    Fatima

    I tried these yesterday.. Absolutely amazing.

    • Reply December 8, 2013

      Jennifer M

      So glad you enjoyed them, Fatima.

  • Reply December 8, 2013

    Teresa

    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

    • Reply December 8, 2013

      Jennifer M

      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)

      • Reply December 8, 2013

        Teresa

        No problem, thanks for your help.

  • Reply December 9, 2013

    Gintare @Gourmantine

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

    • Reply December 9, 2013

      Jennifer M

      Thanks so much, Gintare. They would be perfect, for sure. A delicious and easy dessert.

  • Reply December 13, 2013

    Laura

    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!

    • Reply December 13, 2013

      Jennifer M

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

  • Reply December 22, 2013

    Jana

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

    • Reply December 22, 2013

      Jennifer M

      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!

      • Reply December 22, 2013

        Jennifer M

        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.

  • Reply December 22, 2013

    Jana

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

  • Reply December 23, 2013

    Jana

    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!

    • Reply December 23, 2013

      Jennifer M

      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.

  • Reply January 3, 2014

    Antara

    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!

    • Reply January 3, 2014

      Jennifer M

      Thanks so much, Antara. So glad you enjoyed it! Happy 2014 to you, as well :)

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  • Reply January 15, 2014

    Elianna M

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

    • Reply January 15, 2014

      Jennifer M

      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.

  • Reply January 26, 2014

    Erika

    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!

    • Reply January 27, 2014

      Jennifer M

      So glad you enjoyed it, Erika.

  • Reply February 1, 2014

    Heather

    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!

    • Reply February 1, 2014

      Jennifer M

      Thanks so much! So glad you enjoyed the puddings and I know you will love the pull-apart bread.

  • Reply February 20, 2014

    unnati singh

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

    • Reply February 20, 2014

      Jennifer M

      So glad you enjoyed it and good job meddling with the ingredients!

  • Reply March 8, 2014

    Mary Bis

    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

    • Reply March 8, 2014

      Jennifer M

      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 :)

  • Reply April 19, 2014

    Pat

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

    • Reply April 19, 2014

      Jennifer M

      Hi Pat. Oh yes. It’s a pudding cake, so it has pudding on the bottom.

  • Reply April 20, 2014

    Shaun

    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?

    • Reply April 20, 2014

      Jennifer M

      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.

  • Reply July 18, 2014

    Emma P

    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.

    • Reply July 18, 2014

      Jennifer

      So glad you enjoyed them, Emma :)

  • Reply September 3, 2014

    Julie

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

    • Reply September 3, 2014

      Jennifer

      Thanks Julie. Enjoy!

  • Reply November 12, 2014

    Robert Mackle

    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/

    • Reply November 12, 2014

      Jennifer

      Thanks so much, Robert and so glad you enjoyed them. One of my favourites!

  • Reply November 23, 2014

    Paulette C

    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!

    • Reply November 23, 2014

      Jennifer

      So glad you enjoyed it, Paulette! I’m due for another batch of these :)

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