When life gives you lemons…

As the old saying suggests, life can be full of adversity. To say 2020 has been a tough year is an understatement. But when life gives you lemons, you can make lemon pudding cakes. These little cakes are easy to make and really pack a punch. Super tangy, and super refreshing!

The cakes are typically baked in ramekins. I tried 6 ounce mason jars and it worked like a charm. I love this look! It’s unique and perfect for a warm weather dessert. Most recipes call for eating the pudding cakes warm. I prefer them the next day, once they are chilled, and the cake and pudding have had time to set up. Adding whipped cream to the top when they’re cold adds a lovely flavor contrast and cuts the tang a bit.

Start by whisking together the sugar, flour, and salt. In a separate bowl whisk together the wet ingredients, and then add them to the dry.

I used buttermilk for additional tang, but you can replace it with whole or 1% milk.

The egg whites are whipped to soft peaks and then folded into the batter. The air in the egg whites will add air to the final dessert. I transferred the batter to a batter bowl with a spout before folding in the whites. The spout is handy for filling the jars.

Fill the jars close to the top. Unlike traditional batter, this batter will puff up like a soufflé but should not overflow. The jars show off the air that is in the batter.

These cakes are baked in a water bath like custards. The water that surrounds the cakes insulates them from the direct heat of the oven, and ensures steady slow baking. Without the water bath, the outsides of the cakes will cook faster and be overcooked by the time the center is done. Begin heating the water in the pan during the oven preheat. Add more water once the ramekins or jars are placed in the pan. The water should come at least halfway up the sides.

Dust the cakes with powdered sugar and then add lemon slices and fresh berries. If the grill is on, grill the lemon slices for a couple of minutes.

Lemon Pudding Cakes