Lemon Pudding Cakes

Preparation info

  • Serves


    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

It’s magical how these cakes do a little trick during baking: an amazing separation happens so you get a layer of cake on the top and a pudding-like consistency on the bottom. I like these while they’re still slightly warm and gooey on the inside. I love the lemon-flavor brightness, and the comfort factor is built right in.


  • 1 cup granulated sugar
  • ¼ cup unbleached (all-purpose) flour


Position a rack in the middle of the oven and preheat the oven to 350°F. Butter the ramekins. Set out a deep roasting pan large enough to hold the ramekins.

In a large mixing bowl, whisk together ¾ cup