Warm Lemon Pudding Cakes

Tested & Perfected Recipes

Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!

lemon pudding cakes

I rarely indulge in more than a few bites of dessert — keeping your weight in check can be challenging when you cook for a living — but I don’t hold back with these little lemon pudding cakes. They are refreshingly light and practically guilt-free. Moreover, when you spoon into them, you discover a delightful surprise: while baking, the batter magically separates into a fluffy cake on top of a luscious lemon pudding.

If you don’t have ramekins, you can bake the cake in an 8-inch or 2-quart baking dish; the cook time will be about the same.

What you’ll need to make lemon pudding cakes

ingredients

How to make lemon pudding cakes

First, spray six (6-oz) ramekins with nonstick cooking spray then begin making the batter 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. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.

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

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Warm Lemon Pudding Cakes

Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!

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

  • Per serving (1 cake servings)
  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Absolute fluffy, perfect amount of sweetness and acidity

    • — Marc on January 24, 2021
    • Reply
  • Thank you so much for this delicious recipe. This was exactly what I was looking for. Easy to make, just a few simple ingredients and dinner party worthy.

    • — Janet on January 17, 2021
    • Reply
  • I have made this recipe twice and followed it exactly. My ramekins must be a little smaller than most, as I got 6 full ramekins and 1 larger full dish. Since they were smaller, they only took about 40 minutes to fully cook. They came out perfect!

    • — Jen B on December 31, 2020
    • Reply
  • Like every other recipe of yours these were absolutely delicious! My dad is a picky/critical eater and was practically licking his ramekin clean. I turn to your cookbook and website for all of my cooking needs. Thank you!

    • — Kate on December 30, 2020
    • Reply
  • So good. Made some for a group in mini muffin tins and took them out and sandwiched them. The textures are amazing.

    • — DaveM on December 13, 2020
    • Reply
  • My mother is a phenomenal cook; when she recommends a recipe, I know it will be delicious. She highly recommended this recipe, which is just delicious. Another gem from Jen! Thank you!

    • — Damienne Dunham on December 10, 2020
    • Reply
  • Hi,
    Love your recipes! Want to try these tonight but plan halving the recipe. Should I use 2 eggs or 1? And does the oven temperature or timing need to be adjusted?

    Thanks!

    • — Azermi on November 24, 2020
    • Reply
    • Hi Azermi, I’d use 1-1/2 eggs. To do that, take a second egg, beat it in a measuring cup, discard half of it, and use the remaining half. Hope that helps and that you enjoy!

      • — Jenn on November 24, 2020
      • Reply
  • This is a wonderful dessert! Turned out perfectly. Light, tasty and easy. Husband said it’s a new favorite. Thank you

    • — Joan Brown on November 8, 2020
    • Reply

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