These little lemon pudding cakes are light and fluffy on top with a sweet pudding at the bottom. They are easy to make and sure to please this summer season!
“To look at our modern gods is to see a world that exists purely from the outside, a charade unending in which they live in a perpetual state of acting for the purpose of keeping up the impossible appearance of elegance. For them, winning the envy of others is the highest form of existence.”
Today, elegance is a fading virtue, and formality is, in the few areas where it still exists, the object of mockery and constant reduction. In this way, the drive for ‘simplicity,’ ‘accessibility,’ and ‘no effort’ is a sort of ‘rebellion in search of an overlord to overthrow.’ That said, elegance is often relegated to the realm of the inaccessible, something that exists purely in impossibly priced metropolitan restaurants staffed by celebrity chefs, or something enjoyed by the residents of chateaus overlooking sapphire seas.
However, I’ve never been one to subscribe to this train of thought. Whether it was my upbringing, my study, or my impeccably refined taste, elegance for me has always been something to aspire to rather to fear. I’ve never been of the mind that ‘elegance equals difficulty.’
In fact, given the right recipes, the right setting, and the right eye for beauty, elegance need not be difficult. For example, when one of my close friends returned from a tour of Italy, I simply had to put together something nice to greet her, something delicious, something, dare I say, a bit ‘Summer Elegant.’
What do I mean by ‘Summer Elegant?’ Think summer flavors, a beautiful summer setting, and something light yet sweet.
This, of course, brings us to today’s recipe – Fluffy Lemon Pudding Cakes.
To start things off, I used small Mason jars as the ‘container’ for the cakes, which not only serves as the perfect portion size, but also adds a bit of ‘summer flare’ to the presentation. Now, using your electric mixer, beat together the yolks, milk, and lemon juice until its silky smooth and creamy. Then, butter the inside of the Mason jar, and then sprinkle the butter coating with sugar. Sugar on top of butter, you can just tell this is going to be awesome. Am I right?
From there, sift together the flour, sugar, and salt, and mix that into the egg mixture. Once that’s done, whip the egg whites until they start forming soft peaks – but be careful not to overbeat them. Then gently fold these into the egg and lemon mixture.
Once that’s done, place the batter into the prepared Mason jar, and then place the jars into a roasting pan as shown below, with water filled in the roasting pan about halfway up the jars.
Lemon Pudding Cakes (Lemon Soufflés)
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 4-5 1x
Ingredients
- ¼ cup flour
- ¼ tsp. salt
- ¼ cup fresh lemon juice
- 2 eggs – separated
- 2/3 cups whole milk
- 2/3 cup sugar
- Butter for preparing Mason jars or ramekins
Instructions
- Preheat Oven 350 degrees F.
- Butter each jars and sprinkle each with a bit of sugar.
- Using an electric mixer beat together the egg yolks, milk and lemon juice until smooth and creamy.
- Sift together the flour, sugar and salt and mix into the egg mixture.
- Beat the egg whites until soft peaks form, then gently fold into the egg and lemon mixture.
- Place the batter into the prepared jars.
- Place the jars in a roasting pan prepared with a water bath that reaches about halfway up the sides.
- Bake 20 – 25 minutes or until slightly golden. Serve with your choice of fresh berries.
- Category: Dessert
Then simply bake for about twenty-five minutes, or until lightly golden. Serve with your choice of fresh berries and fresh whipped cream.
Now, elegance wasn’t hard, was it?
Enjoy with Love!
Big Daddy Dave says
Catherine, Beautiful little desserts. Love moist cake and lemon pudding too! This is a great combination… Take Care, Big Daddy Dave
[email protected]'s Recipes says
wow I simply adore the tenderness of this pudding cake. Excellent, Catherine.
Liz says
What a perfect way to end a lovely summer meal. I’m sure your friend was awed by this treat. I would be!!!
Edyta at Innocent Delight says
These look amazing. I will be making them this summer 🙂
Elaine @ Dishes Delish says
Wow. These pudding cakes look so yummy! Perfect little sizes so I won’t eat them all! I can’t wait to try this recipe!
[email protected] says
Love how you served this pudding cakes in Mason jars. Perfect for summer entertaining and especially with the lemon flavors.
Dannii says
Whenever I think of dessert, I think of chocolate and I don’t know why because I love lemon dessert. Serving them in mason jars is cute.
Chiara says
this pudding cake is delicious ! Have a nice week, a warm hug
Rachel Teodoro says
I’m just now starting to like lemon anything and these look delicious!
Nicole Burkholder says
This looks like a perfect summer dessert! I love lemons.
Lindsay @ The Live-In Kitchen says
So fluffy! Desserts in mason jars are so fun.
juli says
Okay I literally just pinned and saved this! Lemon is my favorite and these look all kinds of delightful. I will be making it this weekedn! Thank you for sharing!!!
Taylor Kiser says
These lemon pudding cakes are calling my name! Love the individual servings in those cute mason jars! Such a fun presentation for a summer dessert!
Laurie Beth says
I love a light lemon dessert to finish a summer meal! Thank you for sharing such a delicious recipe 🙂
Lane & Holly @ With Two Spoons says
I love how elegant these are! Perfect for a dinner party!
Jamie says
I’ve never made pudding cakes before but now I have to try! Yum!
katriza says
I have yet to acquiring the taste of lemon cakes but my husband loves them! I will definitely have to make these for him soon!
Candice says
You are so right! This is Summer elegance. It’s beautiful and seamlessly sophisticated at the same time.
rebecca says
looks so good reminds me of traditional British pudding
Kim Beaulieu says
Oh my gosh, these look amazing. I’m such a sucker for lemon desserts. These are sure perfection.
Stephanie says
Yummy. Easy to do. My son love this cake. Thanks for your recipe Catherine!
Julie Grimm says
I made these according to directions except I used 1% milk, all I had on hand. Made for Easter and put in oven with turkey, so it had to go on the rack with that. Even on the little lower shelf, they just didn’t brown on top but turned on perfectly