Everyday Food ~ Lemon Pudding Cakes ~

Lemon Pudding Cakes

I love the little magazine Everyday Food from Martha Stewart, and look forward to it's arrival every month. All of the recipes I have tried from it, have been wonderful.  This is another winner.  But that is no surprise now is it, as it comes from Martha's team.  I wanted to try these ever since I saw the picture in the magazine this month, because I love all things lemon.  And I had these great looking blackberries from my grocer's this week, so I paired them.  It worked very well as I am sure it would with any other berry too. 

These lemon pudding cakes make a nice treat for a week night dessert, with only 160 calories too.


  • 2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
  • 1 1/4 cups whole milk
  • Confectioners' sugar, for serving


  1. Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
  2. In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture.
  3. In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes*. Dust with confectioners' sugar and serve immediately.

When you take your first bite, make sure your spoon goes all the way to the bottom, there is a nice little lemon sauce just waiting for you there. Yum.

*Mine didn't turn golden brown, but with the confectioner's sugar it didn't matter.  These little treats are really, really good.

Enjoy ~


    Martha said...

    They look good -- and such pretty pictures!

    Taste the Rainbow said...

    Thank you Martha,

    They are very nice, love that little magazine!

    On the article, it says that you can make the batter up to 3hrs in advance, refrigerate and then when guests arrrive, whip the egg whites and toss in the oven. Sounds like it might be a good little dessert for your "Lunch Bunch"... :)

    Regina said...

    Mary, these look so good and I, too, love lemon anything! I'm going to have to give these a happy you posted them...

    Taste the Rainbow said...

    Thank you Regina,

    These are very forgiving too! I didn't want to clean yet another bowl and plopped the egg whites on top of the lemony mixture instead of the other way around, lol! And they still came out perfectly ~

    Southerncook said...

    This looks amazingly good and I love anything lemony too. Love the paring with the blackberries. I don't get Everyday Food but Mare I thik I need to. Thanks for the rec. and BTW, the fact that this dessert is only 160 calories, can't argue with that.


    Taste the Rainbow said...

    Thank you Carolyn.

    I love Everyday Food, it's a favorite of mine. This dessert is really nice and lemony too. I actually like it best cold and inverted the best, it's a lot like cheesecake.

    wildeflower said...

    Mary...these look wonderful. Love lemon. I can't wait to make them. I used to get Everyday Food mag., but haven't for a while. The other day, I got an offer for it, along with her other mag., Whole Living. They're practically giving them away! Of course I couldn't refuse. It really is a nice food magazine.
    You have a very nice site here, BTW. Keep up the good work!

    Taste the Rainbow said...

    Thank you Audrey, hope you enjoy them as well.

    And yes, EL is my favorite little magazine.