Molten Lemon Cake

By on January 3, 2013

Can’t stand baking.  What with the exact measuring/timing and all.  And then there’s all the stuff – measuring spoons, cups, little boxes of powder, cannisters of things.  Excavating for baking dishes buried in the far reaches of the cabinet. What a hassle.  

But there’s a few things we’ll bake now and again, and here’s one of them.  An old family recipe, labeled “Lemon Pudding”  —  kind of misleading because the top half actually turns into an airy lemon cake.  The bottom, though, is a thick lemony pudding.  Nice contrast, and easy to put together. This is great after a holiday dinner.  Something light and tart after a leg of lamb or a big ol’ standing rib roast.  And for baking, it’s not that annoying to prepare.


The Goods:

  • 1 C sugar
  • 2 T butter, melted
  • 5 T fresh squeezed lemon juice
  • Zest from 2 lemons, minced fine
  • 1½ C whole milk
  • 4 T flour
  • 1/8 t salt
  • 3 separated eggs

The Execution:

Oven to 350º. Beat egg yolks into sugar, add in everything else except the egg whites.   Beat whites into stiff peaks, gently fold into mix.  Pour into buttered 1½ quart casserole.  Put in pan of warm water and slide carefully into oven for 45 minutes at most.  Evacuate when top gets browned — like this:


Serve warm with a sprig of mint, maybe a snifter of Grand Marnier mixed with a touch of Cognac on the side…  

p.s. – you can do these in individual ramekins too, just reduce the baking time. We rolled out individual lemon puddings for the tot and her little compadres a while back, was a big hit.    



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  1. Sabina

    January 10, 2013

    This cake looks delicious. The filling looks like lemon curd!

    • GHT

      January 10, 2013

      Thanks Sabrina!

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