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Warm Lemon Pudding Cakes

5 stars based on 53 votes

Whenever I serve homemade desserts, the conversation with my husband usually goes something like this. Him: “Is this insanely fattening?” Me: “Not really.” Him: “Well then why aren’t you eating it?” Truth is, I rarely indulge in more than a bite or two of dessert. But that’s not the case at all with these little lemon cakes — they’re super-light, low cal, and practically guilt-free. Moreover, when you spoon into them, you discover a delightful surprise: the batter magically separates while baking into a fluffy cake atop a luscious lemon pudding. They have all the tart-sweet flavor of a lemon pie with none of the fuss, and they make a wonderful dessert after a rich winter meal or light summer supper.

ingredients

Begin by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl. .

lemon-pudding-cake-batter-1

Add the flour and sugar and whisk until smooth.

lemon-pudding-cake-batter-2

In a separate bowl, beat the egg whites until soft peaks form.

whipping-egg-whites

When you lift the beaters out, the peaks should curl.

beaten-egg-whites

Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.

folding-batter

Gently fold with a rubber spatula until the mixture is smooth.

folding-batter-1

The batter will be light, foamy, and liquidy.

foamy-batter

Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins.

ready-to-bake

Carefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top.

baked-puddings

Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that’s okay.) Dust with Confectioners’ sugar and serve with berries, if desired. Enjoy!

Lemon-Pudding-Cakes

Warm Lemon Pudding Cakes

Servings: 6
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes

Ingredients

  • 3 large eggs, separated
  • 1 cup milk (low fat or whole)
  • 2 teaspoons lemon zest, from 2 lemons
  • 6 tablespoons fresh lemon juice, from 2 lemons
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 1 cup sugar
  • Fresh berries and Confectioners' sugar, for serving (optional)

Instructions

  1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
  2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
  3. In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
  4. Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
  5. Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

Nutrition Information

Powered by Edamam

  • Calories: 248
  • Fat: 7 g
  • Saturated fat: 3 g
  • Carbohydrates: 43 g
  • Sugar: 36 g
  • Fiber: 1 g
  • Protein: 6 g
  • Sodium: 152 g
  • Cholesterol: 105 g

Reviews & Comments

  • 5 stars

    I am addicted to these cakes. I’ve made them four times and now include fresh lemons on my shopping list in case I get a craving for them. Following the recipe exactly, they turn out perfect every time, light fluffy cake over a creamy lemony pudding. I always get 7 ramekins out of this recipe. For reheating, I find that 15 seconds in the microwave works well.

    - Nancy Wickman on May 11, 2017 Reply
  • 2 stars

    I didn’t have ramekins so I used a small oven proof dish inside a larger dish. Getting it out of the oven without dropping boiling hot water on myself was challenging. I’m also not entirely sure my first attempt at folding egg whites into the batter was particularly successful. Given the success I’ve had with the lemon bars and pound cake, this one I might not repeat again.

    - Gayatri on May 3, 2017 Reply
  • 5 stars

    These are so easy and they look so pretty at the table. I like to have sorbet with them. Like almost all lemon things you can make an orange version pretty easily too.

    - Margot C on May 2, 2017 Reply
  • 5 stars

    I baked them with aluminum cups, they were yummy! But for some reasons mine didn’t rise up much when they were being baked. I’m wondering if it’s the egg White’s problem? I think i might over beat a little bit. Will that affect whether it rises or not? And also, if I like to have a bit more cake on top, what should I do?

    - Serena on April 18, 2017 Reply
    • Hi Serena, I’m guessing you may have under beat the egg whites (as opposed to over beating them like you mentioned). And in terms of making the cake layer a little thicker, you can try baking them a little longer but I don’t think it will make a huge difference.

      - Jenn on April 21, 2017 Reply
  • 4 stars

    I made these exactly by the recipe. Although they were very good, I found them too sweet for my taste. Can I cut the sugar by half?

    - Polly on March 19, 2017 Reply
    • Hi Polly, I think you can cut back on the sugar, but I’d suggest cutting it by 25% rather than half so as not to change the texture.

      - Jenn on March 21, 2017 Reply
  • 5 stars

    Love this dessert! Wondering if you think I could substitute the milk with almond milk…thank you.

    - Mary on March 17, 2017 Reply
    • Hi Mary, although I haven’t tried them with almond milk, I think it should work. Lmk how they turn out!

      - Jenn on March 17, 2017 Reply
      • I thought the pudding was thinner using the almond milk, but my husband didn’t. Guests thought the dessert was delicious! Thanks, Jenn

        - Mary on April 8, 2017 Reply
        • Glad it worked out– thanks so much for reporting back!

          - Jenn on April 8, 2017 Reply
  • 5 stars

    FABULOUS. Followed directions and came out looking just like the photos. Just as good the next day. Was hesitant to store the remaining covered at room temperature but they were fine. Perfect after a rich meal. Already requests for a repeat performance.

    - Debbie on March 16, 2017 Reply
  • 5 stars

    Perfection! This dessert makes me think of spring! I plan to make it often during graduation season.

    - Jacquie Rohricht on March 6, 2017 Reply
  • 5 stars

    Another perfect recipe! Made these over the weekend and were a wonderful hit. I chilled the last two in the refrigerator and had them the next morning with a hot tea and was a perfect start for the day!

    - Jesse on March 2, 2017 Reply
  • 5 stars

    Wow, what a delightful surprise! We don’t care what season we are in, this will be a go to dessert for sure. In fact, I have some leftovers I will be warming up in the oven tonight.

    - Maggie Bailey on March 2, 2017 Reply
  • 5 stars

    Fun to make. A little too lemony for my taste but family members loved them.

    - Elly on March 2, 2017 Reply
  • 5 stars

    Delicious and easy to make. I put mine in the oven as my guests arrived and they baked while we ate dinner. Perfect size for a light dessert. Great lemon flavor.

    - Carrie W on March 2, 2017 Reply
  • 5 stars

    I made these recently. The recipe was easy and the outcome was perfect. A rich, light, combination of textures, flavor and then, that pudding on the bottom! Such bright happiness in my mouth. AND you can make it ahead! I actually did eat one at room temperature and it was good, but reheating as the instructions yielded the same awesome deliciousness as if they had just been made. These are crazy good, so easy. A dessert stunner for sure.

    - Karen T on March 2, 2017 Reply
  • 5 stars

    This cake is easy to make and perfect after a rich meal, as it is light and wonderfully intense in flavor. I’ve made it for two dinners and have received great plaudits. Thanks for this and your many other terrific recipes.

    - Robert Hobbs on March 2, 2017 Reply
  • 5 stars

    Hi Jenn, if I wanna gift this, is there other type of cups I can use instead of ramekins?

    - Serena on February 25, 2017 Reply
    • Maybe you could use something like these. Hope the recipients enjoy!

      - Jenn on February 27, 2017 Reply
      • What about if I use those aluminum ramekins? Do I need to adjust any temperature or bake time?

        - Serena on February 28, 2017 Reply
        • Yes, I think you could use those with no adjustments.

          - Jenn on February 28, 2017 Reply
  • 5 stars

    These are delicious! I divided the recipe by 3 (used 1 egg, 1/3 cup milk…) and did two for my husband and I to have after dinner. Same cooking time.

    - Sara Taveras on February 22, 2017 Reply
  • 5 stars

    These were delicious! I used blackberries with them but any fresh fruit will complement these. Definitely a dinner party dessert. Never had a bad meal from this site, thanks Jenn.

    - Cindy on February 22, 2017 Reply
  • 5 stars

    I have made this recipe for my family and it was a hit even for the non-lemon lovers. I am having a dinner party this week and would like to make it but would need enough for 10 servings. How would you suggest I do this for ingredients and size of serving dish?
    Your recipes are, without fail, excellent!
    Your site is the one I go to now!
    Tannis Stewart
    Ontario, Canada

    - Tannis Stewart on February 22, 2017 Reply
    • Hi Tannis, so glad everyone enjoyed it! To serve 10, I would suggest doubling the recipe and baking it in a 9 x 13 dish. This may leave you with some leftovers (unless your guests go back for seconds :).

      - Jenn on February 23, 2017 Reply
  • 5 stars

    Yummmmm! I made these for my son’s homecoming dinner (heis living and working in Shag Hai). What a delicious tangy yet sweet lemony treat. They were easier to make than I thought. My husband loved it and he is not a dessert eater.

    - JanMarie on February 21, 2017 Reply
  • If I wanted to make these in an 8 inch square pan, would I still need the water bath? If it doesn’t fit in a larger pan can I set the water bath on the rack below? Thanks!

    - Liz on February 17, 2017 Reply
    • Hi Liz, you need to place the pan inside the water bath. Unfortunately, the rack below won’t work– sorry!

      - Jenn on February 17, 2017 Reply
  • 5 stars

    Made this for company, and it was hit…this is a definite keeper!

    - Denise Hoyt on February 16, 2017 Reply
  • 5 stars

    These are fantastic. I bought 2 ramekins and wasn’t sure what to do with the rest of the batter so I just put them into 2 pyrex dishes I had and they all came out wonderfully. I don’t know how these separate into delicious light sponge and a wonderful warm pudding, but I’m not asking questions. These are perfect to put in right as you’re getting dinner together, as they’ll be perfectly set and warm when you’re done with dinner and ready for dessert.

    - Liz on February 15, 2017 Reply
    • 5 stars

      So good. Perfect just as written. Easy and elegant.

      - Teri on February 17, 2017 Reply
  • This recipe is easy to follow and the results are terrific. I will make this for my next Euchre Card Club Group. Thank you for the recipe and the pictures that kept me on track.

    - Sandy Mundy on February 15, 2017 Reply
  • 5 stars

    A Winner!
    I made it exactly as the recipe stated and it turned out so delicious… all 3 of my kids loved it. It will definitely be part of my dessert rotation.

    - Diana on February 14, 2017 Reply
  • 4 stars

    Had a very lemony taste, which is good. I liked the consistency of the cake and pudding.

    - Nina on February 14, 2017 Reply
  • 5 stars

    I make these for my 95 year old mom ! She loves lemon and always comments on how good they are. I wouldn’t change a thing ! They taste great with raspberries too😋

    - Maria morelli on February 14, 2017 Reply
  • 5 stars

    These lemon pudding cakes are the best. My husband loved them and they were so easy to put together. I would just mention that we had them warm the first time , but the leftovers were in refrigerator and my husband grabbed one and ate it cold. He even preferred it on the chilled side. Thanks for all your recipes. Love them.

    - Carol Pleskoff on February 14, 2017 Reply
  • 5 stars

    I followed the recipe exactly and they turned out fabulous! I even made them ahead of time in the morning and then followed the instructions for reheating and turned out perfect for our gourmet club dinner.

    - Denise on February 14, 2017 Reply
  • 5 stars

    So easy to prepare and ever so tasty. Great reheated, too!

    - Maureen Deeley on February 14, 2017 Reply
  • 5 stars

    Jenn,

    Are you kidding me? This dessert was amazing. I made Valentine’s dinner for my wife and daughter last night and what a perfect ending. I do not understand the science as to how this dessert comes together to make a soft cake with a pudding at the bottom..but it will be one of my go to desserts. Thank you

    - Michael Katz on February 13, 2017 Reply
  • 5 stars

    Yum… These are delicious. I love how you can make them in advance and simply warm up. I be making them again. Thank you.

    - Scott Fishburn on February 11, 2017 Reply
  • 5 stars

    This tastes as good as it looks!
    I have made several of your recipes and have Never been disappointed! They don’t need to be ‘Tested at home’ before you take them somewhere because you have already done that. Thank you :)

    - Nora on February 11, 2017 Reply
  • 5 stars

    Made it on a weeknight on a whim – so yummy and fresh! And we are not really dessert people! ;)

    - Jennifer Spearman on February 9, 2017 Reply
  • 5 stars

    I have to say I was a little worried about making these with the given baking instructions – it seems to me that the size of the pan, the level of the water, the exact format of the ramekins and your definition of room temperature all introduce a fair amount of uncertainty on how long they actually need to bake. Yes, I have a science background, and these are the things that keep me up at night… That said, I have already made them twice, using the light browning of the top as the guiding principle for doneness. The first time, it took about an hour, the next time only 50 min. PERFECTION both times. Kids love them, too! I tried to turn the cakes out of the ramekins, but that won’t work due to the pudding at the bottom, so eat them straight out of there. I am adding these to my dinner party wow factor dessert repertoire!!

    - Birgitte on February 9, 2017 Reply
  • I made them instead of watching the Superbowl…sorry folks…however…they cooked through…I think I left them in too long..they were delicious but …not what I expected…tell me…am I the culprit?
    Judi Hemmingway
    Tallahassee, Fla.

    - Judi Hemmingway on February 9, 2017 Reply
    • Hmmm…how long did you cook them Judi?

      - Jenn on February 9, 2017 Reply
  • 5 stars

    Delicious! Had a couple over for dinner the other night and I popped the prepared cakes in the oven as they were walking in the door. They were done during dinner and I reheated briefly before serving. Rave reviews! Had two left over that I reheated the next night and they were just as good as when first made. I was afraid the pudding layer would “dry up” but it did not. I served with a dusting of powdered sugar and a few fresh raspberries. Very easy to pull together. Nicely tart, light, and not too sweet. Jennifer never ceases to please with her recipes!! This is ANOTHER keeper. Thank you, Jennifer!!!!

    - Mindy on February 9, 2017 Reply
  • 5 stars

    Hi Jen!
    The Warm Lemon Pudding Cakes are heavenly!!
    I experimented and tried making them in silicone baking molds ~ heart shape ~ worked perfectly! I also did some in a silicone cupcake pan. I un molded them onto pretty plates ~ some upside down and some reflipped to right side up ~ either way beautiful and delicious!!
    Thank you for this great recipe!
    Joy

    - Joy Kennedy on February 9, 2017 Reply
  • 5 stars

    I made these for company last Saturday and they were terrific. Relatively low calorie for such a nice dessert – I served them with the dusting of icing sugar and blueberries as suggested. Will definitely make them again.
    P.S. I have made many recipes from your website Jenn, and have never been disappointed!

    - Cook from Calgary on February 8, 2017 Reply
  • 5 stars

    I just made these and it’s so delicious. I didn’t have ramekins so I made it in a 2L glass dish, and came out perfect. This one is going to be a keeper. Thank you.

    - Sunny on February 5, 2017 Reply
  • 5 stars

    Excellent! Thanks so much for this recipe. My husband and I loved these so much, I am making another batch (that means two batches in the same week).

    - Marcia on February 4, 2017 Reply
  • 5 stars

    Hi Jen –
    Love your recipes! Just a question – in your Warm Lemon Pudding Cakes which has only 1/4 tsp. of salt in the entire recipe, where did the 152 g of sodium per serving come from?
    Thanks,
    Joy from Nova Scotia, Canada

    - Joy Martin on February 4, 2017 Reply
    • Hi Joy, glad you like the recipes! Because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. I agree that the sodium sounds a bit high, but I just double-checked it and am getting the same numbers. Keep in mind that 1/4 tsp of salt has 581 mg of sodium and that, although not much, both eggs and milk naturally contain sodium.

      - Jenn on February 5, 2017 Reply
  • Any other way to bake this wonderful sounding lemon dessert? I don’t have the cups.
    Thanks, Sally

    - sally jones on February 2, 2017 Reply
    • Hi Sally, You can bake it in an 8-inch or 2-quart baking dish. Enjoy!

      - Jenn on February 2, 2017 Reply
  • 5 stars

    I followed the recipe as presented (except for my ramekins — which were 7″, not 6″) and it did not disappoint. Over-the-top good. This dessert is restaurant worthy. Thank you for yet another keeper recipe.

    - Michael S. on February 2, 2017 Reply
  • 5 stars

    Made this at the last minute for some unexpected guests – they whip up in no time – so simple but so good. I added more zest than called for because that’s what the lemon yielded – even better!

    - Peggy on February 2, 2017 Reply
  • 5 stars

    Just wanted to let everyone know that this works great with a gluten free flour blend AND in an electric pressure cooker! No browning, of course, but otherwise, perfect! I put about a cup and a half of water in the bottom, placed my aluminum foil covered ramekins on the trivet and then stacked a second layer of ramekins on top. 7 minutes on manual and natural pressure release for 10 minutes. Great!

    - Erika on January 31, 2017 Reply
  • 5 stars

    These were delicious!

    - Christy on January 31, 2017 Reply
  • This looks delicious. Would I be able to divide this recipe evenly into muffin tins or does it require the depth of the ramekin?
    Thank you

    - Barbara on January 31, 2017 Reply
    • Hi, there is enough depth there, but they’d be really hard to remove from muffin tins. If you don’t have ramekins, you could prepare it in an 8-inch or 2-qt baking dish.

      - Jenn on February 1, 2017 Reply
  • 5 stars

    I love your website! I saw the lemon cake recipe and had to try it. They are simply fantastic! I shared one with the girls at work, (was not about to share more than one lol) They raved over it. My husband and son loved them as well. Will definitely make them again! Thank you!

    - Marion on January 30, 2017 Reply
  • 5 stars

    Easy to make and delicious !

    - Margaret Bonham on January 30, 2017 Reply
  • 5 stars

    This dessert was fantastic! It came together quickly to make our Sunday dinner extra special. I used Meyer lemons as that was what I had on hand. Delicious and so light and fluffy! I ended up with a little too much batter (maybe my eggs were larger?) so we got an extra serving! Another winner!

    - Liesel on January 30, 2017 Reply
  • 5 stars

    I made the cakes one day ahead and reheated them for about 10 minutes at 350. I sprinkled them with confectioners’ sugar added a dollop of whipped cream and garnished with a thin slice of lemon. Absolutely perfect. The flavor and texture are outstanding. The recipe is so easy to make for such an exceptional result.

    - Joan on January 30, 2017 Reply
  • Hi, These sound great. Can these be made earlier in the day that you plan to serve them or do they need to be made right when you want to serve them?

    - Susan Clayman on January 30, 2017 Reply
    • Hi Susan, The cakes can be made up to a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

      - Jenn on January 30, 2017 Reply
  • Delicious and so easy to make. Fancy enough for company but I put it together in about 15 minutes so fast enough for family dinner. I used 3 larger ramekins and they set in the same amount of time as listed in the recipe.

    - Elizabeth on January 29, 2017 Reply
  • Hi Jenn–these look fabulous—could I try these with gluten free flour or gluten free baking flour? Thank you for your advice/guidance.

    - Sandy Mitchell on January 29, 2017 Reply
    • Hi Sandy, I haven’t tried these with gluten-free flour, but I think it should work.

      - Jenn on January 29, 2017 Reply
  • 5 stars

    I just made these and they are delicious! They came together really quickly and smelled great as they were baking. I used bottled lemon juice and added some vanilla, so the lemon flavor wasn’t too overpowering. Thanks for another amazing recipe!

    - Diane on January 29, 2017 Reply
  • 5 stars

    Delicious!!

    - Robyn on January 29, 2017 Reply
  • Jennifer, thanks for sending this delicious Lemon pudding recipe.

    I know it’s excellent because it was one of Mom’s original dessert recipes dating back to the 1950s; it was called Lemon Fluff and one of our favs. 5 Stars for sure.

    P.S. You can also bake it in a large casserole dish.

    - Dianne Hartwick, West Vancouver, BC on January 29, 2017 Reply
    • Thanks for that alternative to ramekins. I don’t have ramekins and was just wondering what other type of container I could make this in!

      - Kate Sells on January 30, 2017 Reply
      • 5 stars

        You’re welcome Kate! Synchronicity at it’s best. It’s delish, isn’t it?

        - Dianne Hartwick, West Vancouver, BC on February 9, 2017 Reply
  • Can these be made in advance?

    - Barbara on January 29, 2017 Reply
    • Hi Barbara, They can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

      - Jenn on January 29, 2017 Reply
  • Can I make this gluten free? I have both Cup-4-Cup and Pamela’s GF flours in my pantry; would one of those work?

    - Kate on January 29, 2017 Reply
    • Hi Kate, I haven’t tried them with gluten-free flour, so I’m not certain, but I suspect it should work. I’d love to hear how they turn out if you try them this way!

      - Jenn on January 29, 2017 Reply
  • Can it be frozen?

    - Lissa on January 29, 2017 Reply
    • Unfortunately not– sorry!

      - Jenn on January 29, 2017 Reply
  • 5 stars

    Can the milk be substituted for Almond milk?

    - Rachel on January 29, 2017 Reply
    • I haven’t tried these with almond milk, but I think it should work. I’d love to hear how they turn out!

      - Jenn on January 29, 2017 Reply
      • 5 stars

        I just made these with Almond milk and they turned out perfectly! Absolutely delicious!

        - Diana on February 10, 2017 Reply
        • So glad to hear that– thanks for for follow up!

          - Jenn on February 11, 2017 Reply
  • what size ramekins? sound delicious

    - Bernice Chesley on January 29, 2017 Reply
    • Hi Bernice, The ramekins should be 6 oz.

      - Jenn on January 29, 2017 Reply
  • Do you use hot water or cold in the baking pan for this recipe?

    - Pam on January 29, 2017 Reply
    • Hi Pam, I use room temp water – I will update the recipe. Thx!

      - Jenn on January 29, 2017 Reply
  • This looks so inviting! But I am trying to cut refined white sugar from my diet. Is it possible to substitute the sugar with honey/maple syrup etc?
    Thanks!

    - Nita on January 29, 2017 Reply
    • Hi Nita, I’d probably start with subbing half of the sugar with honey or maple syrup, then increase from there if it works out.

      - Jenn on January 29, 2017 Reply
  • Your Warm Lemon Pudding Cakes sound wonderful. I’m trying to eliminate as much white, refined sugar from my diet as I can. Do you have any recommendations for a substitute?

    - Diana Knight on January 29, 2017 Reply
    • Hi Diana, I think you could substitute half of the sugar with honey or maple syrup. Please let me know how it turns out if you try it that way.

      - Jenn on January 29, 2017 Reply
  • Hello, I love your recipes! I was wondering if I can prepare the lemon pudding cake in one large baking pan, instead of ramekins?

    Thank you.

    - Donna on January 29, 2017 Reply
    • I haven’t tried it myself, Donna, but I do think it would work. I’ve seen many similar recipes prepared in a 8-inch or 2-qt baking dish.

      - Jenn on January 29, 2017 Reply
  • This looks so good. I love lemon. I’m doing low carb. Do you think I can substitute the flour for an oat fiber or almond flour?

    - Beth Shields on January 29, 2017 Reply
    • Hi Beth, I’m not sure you’ll get the same cakey texture with all oat fiber or almond flour – I’d suggest replacing half of the flour with almond flour and see how it works out.

      - Jenn on January 29, 2017 Reply
  • What is the size of the ramekin? Ramekins are not created equal; can you recommend a particular brand/s?

    - anna tan on January 28, 2017 Reply
    • Hi Anna, the recipe calls for 6-ounce ramekins. The ramekins I use are expensive ones from Pier 1 and they work just fine. Williams Sonoma has nice ones if you don’t mind spending a little bit more.

      - Jenn on January 29, 2017 Reply
      • 5 stars

        World Market has them for $1.49 a piece. They work great!

        I made them on Tuesday night and used gluten-free flour (baking mix type) and they turned out great. My husband and son were amazed.

        - Gale Holm on February 2, 2017 Reply
  • are Meyer lemons okay to use?

    - Judy on January 28, 2017 Reply
    • Sure!

      - Jenn on January 29, 2017 Reply

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