Indulge in Lemon Pudding Cakes: The Ultimate Dessert

A delicate and refreshing dessert to any meal!

For years, these lemon pudding cakes have been among my favorite recipes. They never fail to impress when served to dinner guests.  Its delicate yet refreshing flavor profile makes it the perfect finale to any meal.  These lemon pudding cakes showcase a thin pudding like layer on top and a cheesecake like layer on the bottom. 

What could compliment a creamy lemon cake better than some fresh blueberries or raspberries? These refreshing pudding cakes are the perfect dessert to serve for a dinner party or special occasion. 

Indulge in every bite of these lemon pudding cakes. Whether you’re hosting a dinner party or simply craving a sweet treat, they are sure to satisfy your dessert cravings. Join me in experiencing the ultimate dessert sensation!

Elevating the Experience:

There’s something truly magical about the way these lemon pudding cakes come together. It’s not just a dessert; it’s an experience. Picture yourself spooning into the soft, velvety texture, your taste buds dancing with the zesty burst of lemon flavor. Each bite is a symphony of sweet and tangy notes, perfectly balanced and utterly satisfying

Sharing the Joy

There’s a special kind of joy that comes from sharing something you love with others. Whether it’s a gathering of friends or a cozy night in with family, these lemon pudding cakes never fail to bring smiles to faces and warmth to hearts. It’s more than just dessert; it’s a gesture of love and hospitality, a way to create lasting memories with those we hold dear.

How to Create a Free Standing  Lemon Pudding Cake

To start, I spray each ramekin with Bak Klene ZT.  Once the dessert is cool,  I run a thin knife around the inside of each ramekin allowing me to easily invert each cake onto a plate.   This makes for a prettier presentation and I am able to garnish each pudding cake with a lemon slice or fresh berries.  Or perhaps you would like to serve it with a dollop of fresh whipped cream, delish!   For a show stopping encore, serve this delightful dessert along with our recipe for Herb-Crusted Rack of Lamb.

The Ultimate Dessert Experience

So, why wait? Indulge in the ultimate dessert experience with these lemon pudding cakes. Let each bite transport you to a place of pure bliss, where every worry melts away and all that matters is the moment shared with good company and great food. Trust me, once you’ve experienced the magic of these cakes, there’s no turning back.

Weight Watchers and Waist Watchers……………

A 1/2 cup serving is  6 WW Smart Points.   

Additional points need to be added for whipped cream. 

Buon Appetito!

Lemon Pudding Cakes

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These lemon pudding cakes showcase a thin pudding like layer on top and a cheesecake like layer on the bottom, with a delicate yet refreshing flavor profile that makes the perfect finale to any meal.  

• Author: Adapted from Fine Cooking – Jun/Jul 2008
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 Cups/ 8 Servings 1x
• Category: Dessert
• Method: Stovetop and Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 Tablespoons butter, melted and cooled
• 1/3 cup Sugar
• 4 Large Egg Yolks, at room temperature
• 1/4 cup 2% Milk
• 1 cup Buttermilk, at room temperature
• 1/4 cup All-Purpose Flour
• 1/4 teaspoon Table Salt
• 1/3 cup Fresh Lemon Juice, at room temperature
• 4 Large Egg Whites, at room temperature
• 1/4 cup Sugar
• 1 Tablespoon Lemon Zest, finely grated

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Instructions

1. Preheat oven to 350 degrees and position a rack in the center of the oven.
2. Spray eight 6-oz. ramekins with Bak Klene ZT.  Arrange ramekins in a roasting pan. 
3. In a large bowl, whisk the melted butter with the 1/3 cup of sugar and the egg yolks until smooth and light, about 1 minute.
4. Whisk in the buttermilk, milk, flour and salt just until blended and smooth.
5. Whisk in the lemon juice.
6. Beat the eggs whites, on medium speed with a whisk attachment until frothy, about 30 to 60 seconds.  Increase the speed to high and beat just until the whites hold soft peaks (The peaks should flop over immediately when the beater is lifted) about another 30-60 seconds. 
7. Reduce the speed to medium and slowly sprinkle in the remaining 1/4 cup of sugar.  If necessary stop the mixer and scrape down the sides of the bowl.  Continue to beat on high speed until the whites hold medium-firm peaks.  (The peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself) about another 30 to 60 seconds.
8. Spoon one-third of the whites into the egg yolk mixture, sprinkle with the lemon zest and gently whisk to blend.  Using the whisk, gently fold in the remaining whites into the batter.  The batter will be light and foamy but thin.
9. Spoon the mixture evenly among the ramekin.  They can be filled to the top rim.

To Bake:

1. Put the roasting pan in the oven and pour about 2 cups of hot boiling water into roasting pan. Gently place the ramekins into the pan of water, being careful not to splash any water into your batter.  The water should only come up half way up the sides of the ramekins.
2. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes.  They should spring back slightly when touched and will look like a souffle.  Carefully, remove the ramekins out of the water bath and let cool on a rack to room temperature.

3. Refrigerate for at least 2 hours and up to 24 hours before serving.

4. Invert each pudding cake onto a serving dish and garnish with fresh berries.

Notes

MAKES:  8  (1/2 Cup Servings)  One Serving is 6 WW Smart Points

Nutrition

• Serving Size: 1/2 Cup