Lemon Lavender Pudding Cakes (in Mason Jars!)
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These pudding cakes are like a gentle breeze on a warm spring morning—light, lemony, and delicately floral. They bake up in individual jars with a fluffy, golden sponge on top and a silky lemon pudding layer hidden underneath. The hint of lavender adds something special, without overpowering the senses. It’s subtle. Elegant. A whisper of the garden.
They’re perfect for Mother’s Day tea, brunch, or wrapped up with a ribbon as a gift from the heart. I always keep a few extra in the fridge—they disappear fast.
💗 Why You’ll Love This Recipe
- Bakes right in Mason jars—adorable & practical
- Lusciously soft with a built-in pudding layer
- Gentle lemon flavor with just a touch of lavender
- Naturally sweetened option
- Great for gifting or tea parties
🕒 Quick Reference
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 50 minutes
- Servings: 4 (in 6-oz jars)
- Dietary Info: Vegetarian
⭐ Key Ingredients at a Glance
- Lemons (juice + zest) 🍋
- Eggs
- Whole milk
- Sugar or honey
- Dried culinary lavender
- Flour & butter
🛒 Ingredients
- 2 large eggs, separated
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 2 tbsp unsalted butter, melted
- ⅓ cup sugar (or ¼ cup honey)
- ¼ cup all-purpose flour
- ¾ cup whole milk
- ½ tsp dried culinary lavender, lightly crushed
- Pinch of salt
Ingredient Notes:
Make sure to use culinary-grade dried lavender—less is more. You can steep the milk ahead of time with lavender for a more mellow infusion. For a stronger floral flavor, increase to ¾ tsp.
👩🍳 Instructions
🥄 Step 1: Prep
- Preheat oven to 325°F. Lightly grease four 6-oz Mason jars or ramekins.
- Set a kettle of water to boil for a water bath.
🥄 Step 2: Make the Batter
- In a mixing bowl, whisk together egg yolks, lemon zest, lemon juice, butter, and sugar (or honey).
- Stir in flour, milk, lavender, and a pinch of salt until smooth.
- In a separate bowl, beat egg whites until soft peaks form.
- Gently fold egg whites into lemon mixture until fully incorporated.
🥄 Step 3: Bake in Water Bath
- Divide batter evenly between prepared jars.
- Place jars in a deep baking dish and carefully pour hot water into the pan until it reaches halfway up the sides of the jars.
- Bake for 30–35 minutes, or until tops are golden and set but still jiggly in the center.
- Let cool slightly before serving warm, or chill and serve cold with whipped cream.
🍽 Serving & Pairing Ideas
- Top with whipped cream, lemon zest, or sugared edible flowers
- Serve with a pot of herbal tea or iced lavender lemonade
- Perfect with shortbread cookies or a simple scone
🧊 Storage & Make-Ahead Tips
- Store covered in the fridge for up to 3 days
- Can be served chilled or gently warmed
- Great make-ahead dessert for brunch or gifts
- Wrap cooled jars with twine and tags for homemade Mother’s Day treats
🌿 Final Thoughts & Call to Action
These little cakes feel like sunshine in a jar—humble but lovely, soft but bright. There’s something deeply peaceful about baking them, watching the layers form, and knowing you’re gifting someone a moment of sweetness. Especially on Mother’s Day, it’s the kind of dessert that speaks without words.
If you try them, I’d love to see your jars! Tag @SouthernSoilSunshine or leave a comment to share your spring baking joy.
➡️ Love lemon desserts? Try my
👉 Savor the Season: Blueberry Sage Tea Cake
👉 Lemon Thyme Olive Oil Cake (insert correct link when published)
