Imperial Sugar
Dixie Crystals

Lemon Pudding Cakes



  1. Preheat oven to 325°F. Spread soft butter into 4 ramekins. Sprinkle evenly with first listed 1 tablespoon sugar. Place ramekins in a roasting pan and set aside.
  2. Whisk together buttermilk and flour. Add lemon zest and juice, second listed sugar, and salt. Whisk in egg yolks.
  3. In a separate bowl, whip egg whites and third listed sugar to medium peaks. Fold gently into lemon/buttermilk mixture.
  4. Fill ramekins 7/8 full.
  5. Pour water in roasting pan until it reaches halfway up the sides of ramekins.
  6. Place in oven and bake for about 40-45 minutes. The cakes will have risen well, and edges will be golden/light brown. Remove from oven.
  7. Let sit for 4-5 minutes before serving, or alternatively, turn ramekins upside down onto plates. Remove ramekin.
  8. If desired, serve with berries of choice.