Lemon Pudding Cakes

Lemon Pudding Cakes

I’m starting to believe that you really can’t go wrong with recipes from Real Simple magazine. I’ve tried at least one recipe from every magazine for the past few months and every single one of them has turned out perfectly. And true to their advertisements, the recipes are all fairly simple! These lemon pudding cakes, of course, are no exception. They are simple to prepare and since they can be prepared a few hours in advance, would be perfect for summer entertaining.  And of course they taste amazing! The lemon pudding layer on the bottom is thick and creamy, and the top “cake” layer is light and fluffy. When eaten warm, these are like those molten chocolate cakes, but with lemon instead of chocolate. You really can’t go wrong with warm lemon pudding! These little desserts are nice and light for summer, but are still pefect for satisfying your sweet tooth!

Lemon Pudding Cakes

Lemon Pudding Cakes


3/4 cup granulated sugar
1/3 cup all-purpose flour, spooned and leveled
3 large eggs, separated
2 Tbsp unsalted butter, at room temperature, cut into small pieces
1 cup whole milk
1 tsp finely grated lemon zest
1/3 cup fresh lemon juice
3 tsp turbinado or some other coarse sugar


Heat oven to 350. Place 6 4-oz ramekins (or a 2 qt baking dish) inside a large roasting pan.

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, lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.

Using an electric mixter, beat the egg whites and salt on medium-high until stiff peaks form, 2-3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.

Divide the pudding mixture amont the ramekins or pour into the baking dish. Sprinkle the turbinado sugar on top. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40-45 minutes if using ramekins, and 30-35 if using a baking dish.

*Make-Ahead: The batter can be prepared and poured into the ramekins up to 4 hours in advance. Sprinkle with the sugar right before baking.

Real Simple, April 2012

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  1. Wow, these really are simple to make! That might be dangerous for me though because then I’ll be making this all the time!!

  2. This looks absolutely lovely! Yum!!

  3. these sound so refreshing…i love the idea of a molten lemon cake 🙂

  4. Lemon molten cakes?? Yes, please!!!

  5. My father would love these! cannot wait to make him them. What is another course sugar besides turbinado?

    • I used demerara sugar, if that helps. It says pure Florida cane sugar on the bag. I’m not that familiar with it, but it worked! I just looked around the sugar area of my grocery store for anything that looked like it might do the trick.

  6. Megan, you really can’t go wrong with Real Simple magazine in general. So many wonderful ideas, inspriation, and RECIPES! Fresh lemon, pudding + cake iall in one sounds incredible!

  7. This sounds incredible! Love how simple they are to make!

  8. Amazing, Megan!! This recipe looks incredible. Bet it would be great with fresh berries.

  9. I love this! My husband loves all lemon type desserts. I love that you can make this ahead of time too! I was planning a special dinner for my husband and I tonight, but hadn’t thought of dessert. I think this will be it! I even have everything on hand! Thanks for sharing!

  10. Yum…these look great! I love the fresh taste of lemon 🙂 These would be perfect for summer!

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