This easy lemon pudding cake recipe is such a cute little dessert… And then that little gooey pool of lemon custard on the bottom is quite a surprise!
A lovely little dessert this easy lemon pudding cake recipe turns out to be!
I must say that when I started making the batter I didn’t quite know what it would be like or what to expect in the end. So I just started preparing it without expecting much from it. However once I took the golden cakes out of the oven and then opened up the top crust it looked surprisingly creamy and delicious!
Oh and that little gooey pool of lemon custard on the bottom is quite a surprise too when you start digging in!
Do you often make desserts with lemon?
I’m not a good dessert chef in general. So that the reason why I’m always on the lookout for new and simple desserts that I surely can pull off in my kitchen.
Easy Lemon Pudding Cake Recipe
Well making these lemon pudding cakes was great fun!
Also because the end result was so delicious. And an eye catcher on my dinner table! I’m always happy when desserts don’t let me down. Something that has happened a lot in the past.
No need to panic if the lemon cakes puff up like a soufflé while they are baking in the oven. As soon as you pull them out of the oven in the end, then they will collapse slowly while cooling down.
I love to serve them when they are still a wee bit lukewarm. Also sprinkle them with a little icing sugar right before you serve them. That makes them look so posh as well!
Do you love the sound of this easy lemon dessert?
Then also check out my lemon panna cotta with yogurt!
- 2 large eggs separated
- 2,5 oz caster sugar (70 g)
- 3 tbsp plain flour (45 g)
- 1 tbsp lemon zest grated
- 1 tbsp lemon juice
- ⅖ cup whole milk (100 ml)
- 1 tsp unsalted butter melted
- Add the egg yolks and caster sugar to a large mixing bowl.
- Whip them until the mixture is pale, creamy and a little foamy. Then add the plain flour and a little pinch of salt.
- Stir well. Now gradually whisk in the grated lemon zest, the lemon juice and the melted butter.
Stir the batter well. Then whip the egg white until stiff and also add it to the runny lemon mixture together with the milk.
Fold it in gently until well combined. You should get a runny and airy batter. Then pour this batter in buttered ramekins. Place them in an oven pan or ceramic oven dish and add some water.
Then place the ramekins in a preheated oven at 350°F (180°C) for 25 to 30 minutes. They should look lightly golden. Remove the puddings and serve them warm or lukewarm.