Lemonicious Lemon Dessert

Lemonicious Lemon Dessert

This month’s recipe post had to be something sweet; it’s February, a.k.a. the month of love, after all. Chocolate being the number one romantic treat, a whole range of chocolate desserts came to mind when I started thinking about this month food blog post. Wouldn’t it be great to treat your lover, your best friend and/or yourself to the best chocolate dessert ever heard of? It would be such a fantastic way to show how much you love him or her or yourself:)
But then I thought about the whole thing a little longer & had to admit that I might not have found that one special chocolate recipe. At least, not yet. And, thinking even longer, I figured there might actually be people out there who don’t like chocolate all that much. I know, I know, highly unlikely, but it happens. Or what if your loved one, or you, do like chocolate, but just prefer other sweets & desserts. What if you’re both lemon-lovers, like I am?

This is for those people. The brave few, who dare to move away from the obvious & who go out of their way to make this delicious, soft & unforgettable lemon pudding cake. It’s sweet, it’s both pudding & cake in one. It’s delightful & it’s easy to make. It will blow your lover’s/friend’s mind & if he/she doesn’t like it, you can always decide to eat the cakes/puddings all by yourself. They are simply that delicious:)

Lemonicious Lemon Pudding Cakes

  • Servings: 4
  • Difficulty: easy
  • Print

– 30 grams butter + some for greasing
– 100 grams sugar
– 1/2 tablespoon lemon zest, finely grated
– Juice of 1 fresh lemon (about 1/4 cup)
– 2 small eggs, separated
– 30 grams all-purpose flour + some for dusting
– 150 ml milk
– Icing sugar

– 4 small ramekins
– Mixer
– 2 mixing bowls
– Grater
– Juicer
– Silicon spatula or spoon
– Baking pan

Preparing the Lemon Pudding Cakes:
– Preheat the oven to 180°C/350°F.
– Grease ramekins with butter & dust with flour. Place in baking tray & set aside.
– Mix butter, sugar & zest together is a large bowl.
– One by one, mix in lemon juice, flour, milk & egg yolks. Make sure to mix well before adding the next ingredient.
– In a separate & grease-free bowl, whip the egg whites until they thicken & form peaks.
To test whether you whipped the egg whites long enough, lift up your mixer. When firm peaks appear, your whites are ready.
– Now, carefully, fold the egg whites through the lemon mixture. Make sure not to stir too fast & too long, the mixture should remain quite fluffy.
– Pour the mixture into the dusted ramekins. Now, gently, pour cold water into the baking tray, until the water reaches halfway up the sides of the ramekins.
– Carefully, place the baking tray in the middle of the oven & bake about 40 minutes or until the puddings/cakes are golden on top, but still soft at the bottom.
– When done, take the tray out of the oven, remove the ramekins from the water & let them cool down before serving them.
– Dust the top of the puddings/cakes with some icing sugar, right before serving them
– This dessert can be eaten either lukewarm or cold, which makes it ideal to make in advance & eat later!


Lemon Pudding Cakes

3 thoughts on “Lemonicious Lemon Dessert

  1. Sounds delicious and for sure I’m going to try this recipe. Good that I just finished my last 2 eggs in my spinach dish and right now I’m having a coffee with a home-made (last) piece of cheese-cake! But tomorrow…

  2. Oh, oh, we are all crazy about lemons here at Gambieraki’s house. For sure we are going to try out this wonderful described recipe of yours. Actually, come to think of it…….you seriously would be able to make a good cooking book with your own loveley words and great photographs!! Thank you Naomi.

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