Lemon Puddle Cakes are the perfect way to celebrate the start of summer! The lemon cake is soft and moist with a perfect layer of pudding beneath. A homemade rosemary infused blackberry compote is the perfect topping for this summertime treat.
You will want to dive head first into these lemon puddle cakes! They’re warm and gooey, sweet and tart and a perfect dessert to celebrate the start of summer. The cakes are light and fluffy and resemble a molten lava cake. The rosemary infused blackberry compote pairs so perfectly with these cakes and adds a bit of texture to the overall creaminess. If you love lemon, then you’ll love these lemon puddle cakes!
Ingredients for Lemon Puddle Cakes
The secret to these lemon puddle cakes is the extra virgin olive oil, which provides a perfectly soft and moist cake. I’m not a fan of overly sweet desserts so I made sure to add just the right amount of sugar to these puddle cakes to let that lemony citrus flavor shine. The blackberry compote adds an extra layer of tanginess to these cakes with the addition of some refreshing herbal notes from the rosemary.
Lemon Puddle Cakes:
- large eggs
- lemon zest
- lemon juice
- milk – I would recommend using whole milk or half and half for this recipe for extra creaminess.
- olive oil
- salt
- all-purpose flour
- granulated sugar
Blackberry Compote:
- fresh blackberries
- granulated sugar
- honey
- lemon zest
- lemon juice
- salt
- fresh rosemary
Here’s what else you’ll need:
- 2 large mixing bowls
- whisk
- electric mixer
- spatula
- ramekins (see notes below for sizes)
- 9-inch by 13-inch baking dish
- ladle
- pitcher
- tongs
- medium saucepan
- stirring spoon
- measuring cups and spoons
How to Make Lemon Puddle Cakes
Lemon Puddle Cakes:
- Whisk together egg yolks, lemon zest, lemon juice, milk, olive oil and salt in a large bowl. Add the flour and sugar and whisk once more.
- In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites into the lemon mixture until smooth and slightly foamy.
- Spray 4 ramekins with non-stick spray. Place the ramekins in a 9-inch by 13-inch baking dish. Ladle the batter evenly into the prepared ramekins. Pour room temperature water into the pan until the water reaches halfway up the side of the ramekins.
- Transfer the pan to the oven and bake until the cakes are lightly browned. Remove the ramekins from the water bath using tongs and allow to cool on a cooling rack before serving.
Blackberry Compote:
- In a medium saucepan combine blackberries, sugar, honey, lemon zest, lemon juice and salt. Add the sprig of rosemary then place the saucepan over medium-low heat. Bring to a simmer, stirring often. Allow to simmer for 10 minutes, then remove from heat. Remove the sprig of rosemary and let cool completely at room temperature. Serve finished cakes warm with a spoonful of compote and a sprig of rosemary for garnish.
More Summer Inspired Recipes
- Pineapple Teriyaki Chicken
- Tequila Slushies
- Modelo and Citrus Marinated Steak with Chimichurri
- Margarita Bars
- Triple Berry Muffins with Jam
- Red, White and Berry Clafoutis
View all summer inspired recipes here
Please let me know how your Lemon Puddle Cakes turn out in the comments below! I can’t wait to hear from you.
Lemon Puddle Cakes
Lemon Puddle Cakes are the perfect way to celebrate the start of summer! The lemon cake is soft and moist with a perfect layer of pudding beneath. A homemade rosemary infused blackberry compote is the perfect topping for this summertime treat.
Preheat oven to 350°F. Whisk together egg yolks, lemon zest, lemon juice, milk, olive oil and salt in a large bowl. Add the flour and sugar and whisk once more.
In a separate bowl, beat the egg whites until soft peaks form. Carefully fold the egg whites into the lemon mixture until smooth and slightly foamy.
Spray 4 (8oz) ramekins with non-stick spray. Place the ramekins in a 9-inch by 13-inch baking dish. Carefully ladle the batter evenly into the prepared ramekins. Using a pitcher, pour room temperature water into the pan until the water reaches halfway up the side of the ramekins.
Carefully transfer the pan to the oven and bake for 45 Minutes or until the cakes are lightly browned. Remove the ramekins from the water bath using tongs and allow to cool on a cooling rack for 15 Minutes before serving.
While the cakes are baking, prepare the compote: In a medium saucepan combine blackberries, sugar, honey, lemon zest, lemon juice and salt. Add the sprig of rosemary then place the saucepan over medium-low heat. Bring to a simmer, stirring often. Allow to simmer for 10 Minutes, then remove from heat. Remove the sprig of rosemary and let cool completely at room temperature. Serve finished cakes warm with a spoonful of compote and a sprig of rosemary for garnish. Enjoy!
Ingredients
Directions
Preheat oven to 350°F. Whisk together egg yolks, lemon zest, lemon juice, milk, olive oil and salt in a large bowl. Add the flour and sugar and whisk once more.
In a separate bowl, beat the egg whites until soft peaks form. Carefully fold the egg whites into the lemon mixture until smooth and slightly foamy.
Spray 4 (8oz) ramekins with non-stick spray. Place the ramekins in a 9-inch by 13-inch baking dish. Carefully ladle the batter evenly into the prepared ramekins. Using a pitcher, pour room temperature water into the pan until the water reaches halfway up the side of the ramekins.
Carefully transfer the pan to the oven and bake for 45 Minutes or until the cakes are lightly browned. Remove the ramekins from the water bath using tongs and allow to cool on a cooling rack for 15 Minutes before serving.
While the cakes are baking, prepare the compote: In a medium saucepan combine blackberries, sugar, honey, lemon zest, lemon juice and salt. Add the sprig of rosemary then place the saucepan over medium-low heat. Bring to a simmer, stirring often. Allow to simmer for 10 Minutes, then remove from heat. Remove the sprig of rosemary and let cool completely at room temperature. Serve finished cakes warm with a spoonful of compote and a sprig of rosemary for garnish. Enjoy!
Notes
Notes
Bake times for various ramekin sizes:
- 6 oz ramekins: Makes 6 servings – Bake for 45 minutes
- 8 oz ramekins: Makes 4-6 servings – Bake for 55 minutes
- 16 oz ramekins: Makes 3-4 servings – Bake for 60 minutes
RECOMMENDATIONS: I would recommend using whole milk or half and half for this recipe for extra creaminess.
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