Real Simple Dessert |

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

What you need…

3/4 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
3 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-3 Either way…still so good!

Enjoy!! We did! 🙂 dit-elle-Lauren

We made these for dessert on Easter, and they were SO GOOD!!! While I wouldn’t call these necessarily healthy, they really were surprisingly light and refreshing! The flavor was amazing too!

I acctually tore this recipe from my Real Simple magazine back in April of 2012. Yes…I still collect and keep magazine tear outs (even in this Pinterest driven day!!) I didn’t deviate from the original recipe with the exception of accidentally undercooking them-which I will do again when I make them next time. It was a huge hit. Blog Real Simple Lemon Pudding Cakes-1 If this next image doesn’t make your mouth water, I don’t know what will! And those cute little fingers? Maya was such a good assistant!

What you need…

3/4 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
3 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
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.
I chose to refrigerate mine for a few hours, but you don’t have to. If you do, the batter will separate, like above, and the end result will be that creamy pudding at the base, and light fluffy cake on top. If you don’t have time, the separation will be less noticeable, but still delicious!! Seen in a slightly different variation when I had less time here. 🙂
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.
I refrigerated mine for a few hours after cooking and the pudding was firm and the top cake was moist. 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.