Blackberry Lemon Pudding Cakes


I made Lemon Pudding Cakes for dessert on Easter, and they were DELICIOUS!!

SO…I decided to make them again the other night when we had some friends over.  I shook it up a little and incorporate some blackberries that Maya and I picked earlier that day.Blog Blackberry lemon pudding cakes-1 Blog Blackberry lemon pudding cakes-2 Blog Blackberry lemon pudding cakes-3

What you need…

  • 3/4 Cup Granulated Sugar
  • 1/3 Cup All-Purpose Flour
  • large eggs (separated)
  • 2 Tablespoons Unsalted Butter (room temp)
  • 1 Cup Whole Milk
  • 1 Teaspoon Finely Grated Lemon Zest
  • 1/3 Cup Fresh Lemon Juice and Blackberry Juice ( just strained a handful of berries and then filled the rest of the 1/3 Cup with lemon juice 🙂
  • 1/2 Teaspoon Kosher Salt
  • 3 Teaspoons Turbinado or Some Other Coarse Sugar

What to do…

  • Heat oven to 350° F.
  • Place six 4-ounce ramekins into a 9×13 Pyrex dish.
  • In a medium bowl, whisk together the granulated sugar and flour; set aside.
  • In a second medium bowl, whisk together the egg yolks and butter until combined.
  • Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
  • Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes.
  • In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
  • Divide the pudding mixture among the ramekins (about 3/4 of a cup each). Dividing evenly, sprinkle with the turbinado sugar.
  • Refrigerate for a couple of hours if you have the time.
  • To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins.
  • Bake until the tops are golden brown.  I accidentally undercooked mine at 35 minutes, and honestly the general consensus was that was a happy accident.  Original recipe says to cook for 40-45.
  • Take out of the pan and let cool on a rack.
  • Here’s what I would do again, but didn’t have time to do this time, which is why the pudding and cake aren’t as separately defined.  I refrigerated the cakes for a few hours before cooking and the pudding was creamy and the top cake was solid but moist.  Also, you can eat them right away, and it will be more like a lemon molten cake.  To each his own, but cold lemon sounded better to me. 🙂
  • Can make one large cake (probably best in an 8×8 pan).  If you do that cook for 30-35 minutes.

For reference, here’s what the original lemon cakes looked like that I refrigerated for a few hours before baking.  A definite distinction between the pudding and the cake.  Blog Real Simple Lemon Pudding Cakes-3Either way…still so good!

Enjoy!!  We did! 🙂dit-elle-Lauren

3 thoughts on “Blackberry Lemon Pudding Cakes

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