Satisfy the lemon fanatics in your life when you make these Lemon Soufflé Pudding Cakes. Bursting with citrus flavor, these cakes look super fancy and are fabulous for a date night in!
If your husband/father/grandfather is a lemon lover, you need to make these Lemon Soufflé Pudding Cakes for Father’s Day this year!
My husband is a lemon fanatic which is why I’ve created many lemon desserts for him over the years. It was a no-brainer for me to make him these lemon pudding cakes. They are bursting with citrus flavor! Plus they look super fancy – fabulous for a date night in!
The lemon flavor comes from two places in these soufflé cakes: lemon juice and lemon zest. You might get a bit nervous when you see how much lemon juice goes into these, but trust me, it works.
Lemon Soufflé Pudding Cakes Recipe
The batter will seem really thin and you’ll start to rethink your decision making paradigm, but once you fold in the egg whites, it will thicken up and get nice and fluffy. By the way, I think it works a lot better to fold the eggs whites in with a whisk rather than a spatula. Just make sure to be gentle!
Ladle the batter into buttered ramekins, add some boiling water to the pan, and slip it all carefully into the oven. You can also bake this in a larger casserole dish, which would be super convenient for bringing to a family get-together. These are amazing cold, so you could even make it ahead of time.
Serve with a sprinkling of powdered sugar…
…and a dollop of vanilla whipped cream.
The cakes form a layer of light, melt-in-your-mouth cake on top, and creamy lemon pudding on the bottom. It’s like magic!
Isn’t it swoon-worthy?!
Ingredients
- 2 tablespoons softened, grass-fed butter
- 3/4 cup organic cane sugar, divided
- 3 large pastured eggs, whites and yolks separated
- 1 tablespoon zest from an organic lemon
- 1/4 cup organic all-purpose flour
- 1/4 teaspoon unrefined sea salt
- 1 cup whole grass-fed milk
- 2/3 cup freshly squeezed lemon juice
- powdered sugar and vanilla whipped cream, for serving, optional
Instructions
- Preheat oven to 350ºF (175ºC). Butter the bottom and sides of 4-6 ramekins, or a 9-inch round cake pan. Put the ramekins or cake pan into a large roaster pan. Place a kettle of water on the stove to boil.
- Place the sugar in a large bowl and remove 2 tablespoons for later. Cream the butter and remaining sugar with a hand mixer for 3 minutes. The mixture will still be grainy, which is perfectly fine.
- Add the egg yolks one at a time, mixing thoroughly after adding each one. Mix in the zest, flour, and salt. Mix in the milk, then the lemon juice until combined.
- Wash and dry the beaters. In a clean, medium-sized bowl, beat the egg whites until soft peaks form. Add the reserved 2 tablespoons of sugar and beat until stiff peaks form.
- Fold 1/3 of the egg whites into the lemon batter with a large whisk. Gently fold in another third, then the final third. Only mix until everything is incorporated.
- Ladle the batter into the prepared ramekins or cake pan until it nearly reaches the top of the dishes. Pour the boiling water into the roaster pan until it comes about halfway up the sides of the ramekins.
- Gently and carefully slide the whole thing into the preheated oven. Bake for 30-40 minutes, or until the top is set and just starting to turn golden in spots.
- Remove ramekins to a wire rack to cool for 10 minutes. Serve with a dusting of powdered sugar and a dollop of vanilla whipped cream. Store any leftovers well covered in the refrigerator.
Notes
Home Chef Tip: You can serve this dessert warm, room temperature, or cold. Since it's so versatile it would be great to bring to a family gathering! Also, I used organic ingredients to make these, but it will definitely work with non-organic as well.
Recipe adapted from Seasons and Suppers
Who’s a lemon lover in your life that would love to eat these pudding cakes?
Here are some more lemon recipes to inspire you:
- Lemon Blueberry Japanese Pancakes
- The BEST Lemon Bars
- No-Bake Lemon Blueberry Cheesecake
- Blueberry Lemonade with Simple Syrup
- Lemon Crepes with Whipped Ricotta
We hope you love this Lemon Soufflé Pudding Cakes recipe from SoFabFood Contributor, Erica of Buttered Side Up, as much as we do. If you love this delightful recipe, stop by our Desserts section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible dessert ideas. Enjoy!
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