Thursday, July 31, 2014

In the kitchen: Summer Lemon Pudding Cake recipe

When life hands you lemons...

... make this! 

Repeat after me "Summer Lemon Pudding Cake".  This sponge cake-topped curd pudding is easy, light, refreshing, and IDEAL for your summer soirees.  My family can attest, this sweet treat is the perfect blend of tart and sweet!

I felt compelled to share this recipe- a total winner.

Summer Lemon Pudding Cake


1 tbsp butter or coconut oil for buttering the baking dish or non-stick spray
6 large eggs, separated
2 cups milk
2.5 Tbsp grated lemon zest
1/2 cup lemon juice (approx. 1.5 large lemons)
1.5 cups sugar (I used a stevia blend)
1/2 cup all purpose flour
1/2 tsp salt


This recipe makes 10-12 6 oz ramekins, or a 9′x13″ baking dish.  You may also cut it in half and use an 8″x8″ baking dish. The portions in the ramekins are perfect for individual desserts.

NOTE: Whatever you bake in, the recipe requires it to be placed in a roasting pan large with water.

  • Pre heat oven to 325 degrees.
  • Butter the baking dish or ramekins.
  • Zest and juice the lemons.  Set aside in separate bowls.
  • In a large bowl, combine the sugar, flour, and salt. Set aside.
  • Separate the eggs. 
  • In a medium sized bowl, combine the yolks, milk, lemon zest, and lemon juice. 
  • Add the yolk mixture (yolks, zest and juice) to the dry mixture and stir until blended.
  • Using an electric mixer in a separate bowl, whip the egg whites until soft peaks form.
  • Fold the whipped egg whites, about 2 cups at a time, into the bowl with the lemon batter until it is all combined. Be careful not to over mix or it will go flat.
  • NOTE: if the batter seems too watery, you have done it correctly, I promise.
  • Pour the mixture into the prepared pans. For the 6 oz ramekins, I filled them up half way.
  • Set the baking dish or ramekins inside the larger roasting pan and add hot water until it reaches about half way up the sides of the baking dish.
  • Bake for about 30-35 minutes or until set. The top will puff up and become golden but the bottom will remain very soft.
  • Remove from the oven/roasting pan and place on a wire rack to cool for 30 minutes. Best served slightly warm or ideally at room temperature. 
  • Just before serving, top with a sprinkle of powdered sugar, a dollop of Whipped cream, and a small berry or mint leaf. 

When the cake cook, it separate into two layers.  
1) The bottom has a soft texture, almost like lemon curd.   
2) The top is like a fluffy soufflĂ©-esque sponge cake. Unlike a souffle, however, the top does not sink out of the oven.

This dish works warm out of the oven, but also hold up if made in advance and refrigerated. The cake shrinks a tad when chilled and looks better when still warm or at room temperature. If serving for a dinner party, I would recommend making it a few hours in advance and not refrigerating.

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