Monday, March 24, 2014

Warm Lemon Pudding Cake

I am in the middle of juicing and freezing our lemons, so when I was deciding on a dessert for Sunday dinner yesterday, I had lemons on my brain. And my kitchen counter. A quick Pinterest search led me to Warm Lemon Pudding Cake. Yes and yes.

The best part: during baking, a light, spongy cake forms on top, with a rich, puckery pudding beneath. Oh man, every bite was like a burst of warm sunshine. They were light and so lemony, and just about the most perfect way to end a meal on a warm spring evening.

I increased the recipe by half and had enough to fill 10 6oz. ramekins. (It can also be baked in a 1.5 qt baking dish, just fyi.)

This is a recipe I will make again and again, I just know it.

1 comment:

  1. I used to make this all the time, but I totally forgot about it! I'm so glad you posted this so I could remember it. It's seriously the best! I also think it's so awesome that it separates into cake and pudding while it cooks. Brilliant!


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