Lemon-Vanilla Pudding Cake



3/4 cup granulated sugar

1/3 cup all-purpose flour

3 large eggs, separated

2 tablespoons unsalted butter, at room temperature

1 cup light cream or whole or 2% milk

5 tablespoons fresh lemon juice (6 if using Meyer lemons)

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

1/2 teaspoon Vanilla Bean Paste

Fresh raspberries raspberry coulis or raspberry jam for serving


Preheat the oven to 350°.

Spray six 6-ounce ramekins with vegetable oil spray.

In a medium bowl, whisk the sugar with the flour.

In another bowl, whisk the egg yolks with the butter until well blended.

Whisk in the milk, lemon juice, lemon zest and vanilla paste with the eggs and butter.

Pour the lemon mixture into the sugar mixture and whisk until smooth.

In a medium bowl, beat the egg whites with the salt until firm peaks form.

Gently fold the egg whites into the lemon mixture.

Pour the batter into the prepared ramekins and transfer them to a small roasting pan.

Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Don’t overbake!

Using tongs, transfer the ramekins to a rack to cool.

Serve the cakes in the ramekins lightly warmed or at room temperature, dusted with powdered sugar if you wish, and raspberries or a dab of good raspberry jam on top.