Lemon Pudding Cakes

Happy Friday! Today is the perfect day to share a bright and refreshing spring treat. I’m Ashley from Spoonful of Flavor and I’m back with a luscious lemon dessert. I have a deep love for lemons. My citrus zester is my most frequently used kitchen tool. If you don’t already own one, you need to purchase one. It is amazing how much flavor a little lemon zest can add to a dish. I love cooking and baking with lemon because it adds such a unique delicate flavor. Lemon pudding cakes are a sweet, light and refreshing dessert that are perfect to serve for a bridal shower, baby shower or even Mother’s Day. A light, delicate layer of cake rests on top of a layer of gooey pudding.

My husband asked me if these lemon pudding cakes were healthy because he couldn’t stop eating them. And I don’t blame him, the light delicate texture and sweet lemon flavor is hard to resist. While they might not be “healthy”, they are not necessarily unhealthy, right? And the single serving ramekins are the perfect size to prevent yourself from over-indulging. But, I promise that I won’t tell if you eat more than one!

A single batter yields two texturally distinct layers of lemon flavor. The water bath helps the bottom layer cook more slowly, resulting in a custard-like pudding. And the top layer bakes into a light and delicate cake. Don’t worry if your cakes start to brown a little on the top, just dust a layer of confectioner’s sugar over them prior to serving and you will have beautiful little cakes.

Can Lemon Pudding Cake Be Frozen?

Puddings can be frozen for up to 3 months.

The texture may change a little when pudding is frozen.

Why Do Recipes Call For Lemon Zest?

Some recipes call for lemon zest because the colorful zest adds the bright acidic flavor of the fruit.

Can Lemon Juice Go Bad?

Freshly squeezed lemon juice will last only for a few days, covered and refrigerated.

Store bought lemon juice that has not been opened, will keep for over a year.

Once opened, lemon juice will be good for several months.