Warm Lemon Pudding Cakes

Lemon lovers will rejoice as spoons plunge impulsively first into a light citrusy sponge, revealing a delicate pudding custard beneath...

A few simple ingredients assembled in order, then baked. It’s that time spent in the oven, with the aid of a bain marie, where the layers then separate.


Eggs Granulated sugar Whole milk All-purpose flour Lemon juice Lemon zest Kosher salt

Begin by assembling a bain marie or water bath in which the cakes will bake.

Place a clean dish cloth or towel (this keeps the ramekins from moving around in the bath) in a large roasting pain or baking dish.

Preheat your oven to 325°F. Butter or spray with cooking spray the bottoms and sides of the ramekins if desired.

Using an electric mixer with the whisk attachment, beat the room temperature egg whites in a medium bowl.

To the sugar mixture, add in the milk, flour, lemon juice, zest and salt beating until smooth.

Distribute the cake batter equally between the four prepared ramekins.


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