Lemon Pudding Cake

When life gives you lemons, make lemon pudding cake! If your husband, like mine, favors lemon flavored cakes then this is the perfect dessert not only for Valentine’s Day but any other day you want to show him how much you love and appreciate him. I still don’t understand why this gesture is enforced to this one day and labeled with some romantic name. Do it on an ordinary day and without special occasion and see what an impact it makes. That being said, I still love Valentine’s Day and all the cheesiness about it. I wrote how he proposed on Valentine’s Day making the holiday extra cheesy in this Mini LoveBites post. Those tiny heart shaped pancakes are the perfect little breakfast starters. For lunch I am suggesting the Spicy Cajun Crab Soup. It is ready in less than 30 minutes, so you can be in and out of the kitchen and enjoy your day. I am aware that many of you will go out after work and have dinner at the restaurant which is probably what we are bound to do. Why not extend the love to the weekend and spoil your loved one with these easy dishes? After all, loves comes though the stomach.
This lemon cake is incredibly light and seductively luscious. The recipe is adapted from Food Network, courtesy of Tyler Florence.


Serves 4
1 tablespoon unsalted Butter
2/3 cup superfine Sugar
2 Eggs, separated
2/3 cups reduced fat Buttermilk
2 tablespoons Lemon Juice
1 tablespoon Lemon Zest
¼ cup all-purpose Flour
¼ teaspoon Salt Garnish
1 cup fresh Raspberries
1 cup fresh Blueberries
1 cup fresh Blackberries
2 tablespoons Confectioner’s Sugar



Preheat oven to 325 degrees F. Butter and slightly sugar 4 ramekins (about 1-cup size). Mine are slightly bigger and I only make 3, but they are just the right size. Otherwise, I would have to eat two cakes and that’s not lady-like.

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined.  Beat egg whites until you get stiff peaks then combine then combine the two mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of ramekins.

Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries dusted with powdered sugar.


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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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3 Comment

  1. Reply
    Shaylee Ann
    February 13, 2015 at 8:52 pm

    Oh my word, that looks tasty! And fairly simple!

    Found you via the “That Friday” blog hop & I’m a new follower. Have a great weekend!

    1. Reply
      February 14, 2015 at 9:10 am

      Thank you for following, returning the favor 🙂

  2. Reply
    February 21, 2015 at 4:24 pm

    These look perfect! Thanks for linking up to Funtastic Friday. Hope to see you again this week.

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