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


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.


Add the flour and sugar and whisk until smooth.


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


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


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


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


The batter will be light, foamy, and liquidy.


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.


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.


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!


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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


  • 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)


  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

  • I love this recipe! Easy to make and tastes and looks like its from a high-end restaurant. Though the original recipe is excellent, I also have substituted one cup of Monkfruit for the sugar to reduce the calories and makes it a healthier dessert and it still tasted great.

    • — Paula on September 17, 2020
    • Reply
  • Can I make this recipe using 8-oz ramekins instead of 6-oz? Thanks for the amazing recipes!

    • — Stephanie on September 10, 2020
    • Reply
    • Sure — it will make fewer, but yes, that’s fine. Hope you enjoy!

      • — Jenn on September 10, 2020
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  • Hi! Can I replace all purpose flour with cake flour?

    • — Emily on August 25, 2020
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    • I wouldn’t recommend it here — sorry!

      • — Jenn on August 25, 2020
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  • I made these and they were absolutely scrumptious! I followed the recipe amd let me say i would not change a thing. They were perfect! Will make again, many times. Thank you for sharing!

    • — Rhonda Henson on August 16, 2020
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  • Made this tonight for dinner with neighbors. Even the non-dessert eaters devoured this! I made everything exactly as written but didn’t have the 6 oz ramekins so I used a 2 qt oval baking dish. It turned out AMAZING! The only thing we did differently is we used our kitchen torch to toast the powdered sugar once sprinkled on top. It made an amazing creme brûlée crust and then we sprinkled the blueberries on top of each individual serving once on the plate. This recipe is a keeper and restaurant quality. Thank you for sharing this with all of us!

    • — Allison D on August 15, 2020
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  • I lightened up on the sugar and used a round casserole. It was delicious cold and we ate off it for three days , tasted great warm or cold with blueberries.

    • — Barbara Langpap on August 12, 2020
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    • I’ve made this a few times, first time, I hadn’t realized there would be a pudding on the bottom, so was DELIGHTED! My guests gave me a five star rating, stating they could be served at the Banff Springs Fairmont. Thanks. I will be making them AGAIN tonight for company 🍋🍋🍋🍋🍋

      • — Peggy on August 20, 2020
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  • I made these in 6 oz ramekins and they were delicious and perfect. Then I made them four 8 oz ramekins and they browned nicely, but were still liquify inside. Should I just cook then longer?

    • — Paula on July 26, 2020
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    • Yes, Paula – and if they start to get too dark on top, you can cover them with foil towards the end.

      • — Jenn on July 27, 2020
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  • First time making these and they turned out really good. Ended up taking them out a little early since the tops were very golden brown. Took out at about 35 minutes.

    • — Tawny Kerley on July 26, 2020
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  • Hi Jenn
    I’m cooking a 4 course meal for my dad and his friends as part of a Xmas present to him and these look perfect for dessert! Just wondering if you think the batter would keep in the fridge for a couple hours if I made it ahead before baking?

    • — Matt on July 8, 2020
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    • What a nice gift to your dad! Instead of making the batter ahead, I’d suggest just baking these in advance and reheating them. Hope everyone enjoys!

      • — Jenn on July 8, 2020
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  • Is it possible to bake this in one, larger pan, using the water technique? If so, what size pan and how long to bake? Thank you

    • — Margaret Brown on July 2, 2020
    • Reply
    • Yes, you can bake the cake in an 8-inch or 2-quart baking dish. Hope you enjoy!

      • — Jenn on July 4, 2020
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  • Super light, fluffy and airy. I enjoy my treats with less sweetness so I used a 1/4 cup sugar. I also did not have fresh lemons but limes. So, I used half limes and half lemon juice for this recipe. Thank you for the recipe, it will be a keeper.

    • — Anna on July 1, 2020
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  • I made this dessert for lunch today and it was AMAZING – we all couldn’t believe how good it was and how easy it was to make. Just fantastic, as usual!

    • — Rachel on June 7, 2020
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  • This is our favorite dessert! We have served it several times to guests and each time they ask for the recipe! It’s easy to make and always a hit!

    • — Candy Burtis on June 1, 2020
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  • I never write reviews even if I like the recipe but for this one I just had to! I honestly didn’t expect this recipe to be so delicious. Don’t get me wrong, I knew it would be good but not so good as to be on my favourites list! This was an instant hit with my family and I plan to make more tomorrow! Thank you! 😊

    • — Alicia on May 31, 2020
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    • Is it possible to use a microwave instead of an oven?

      • — Sara Nezamabadi on September 27, 2020
      • Reply
      • Hi Sara, I wouldn’t recommend it — sorry!

        • — Jenn on September 28, 2020
        • Reply
  • Made this last night at the last minute for a dinner party and it was fantastic! Did everything as written and it is now my favorite! Love the lemon flavor with the blueberries together and I will definitely be making this again. Thanks for such easy directions and the pictures are always welcomed. By the way, I made them in the afternoon, and just before serving, put them in the oven for 10 minutes and they were heated completely through. I didn’t put the powdered sugar on them and I didn’t miss it at all. The bomb!

    • — Paula on May 31, 2020
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  • Made this for my lemon-loving son’s birthday and we all loved it! It was requested that this be made for his birthday in perpetuity.
    Recipe was easy to follow, simple to put together. I used 1% milk and agree with another reviewer that I’d back off on cooking time 3-4 minutes especially if making ahead and reheating.

    • — Elizabeth on May 28, 2020
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  • I love your recipes. I was hoping to make your warm lemon pudding cakes for dinner this evening. I am with a friend and she does not have ramekins. I noticed you recommended an 8-inch baking dish. Would a glass pie plate work? I do have an 8X8. thank you. Love your recipes and the friendly way you explain them.

    • — joy on May 28, 2020
    • Reply
    • Hi Joy, glad you like the recipes! A pie plate should work here. Please LMK how it turns out!

      • — Jenn on May 29, 2020
      • Reply
  • Hi Jenn,
    I was hoping to make two of these and adding fresh thyme to one of them for a unique twist.
    Would you recommend trying that?
    Lori Anne

    • — Lori Anne on May 23, 2020
    • Reply
    • Hi Lori, It definitely sounds like an interesting twist. I’d just be conservative with how much you add. Please LMK what you think!

      • — Jenn on May 25, 2020
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    I baked them a bit shorter …37 minutes ! I loved it! Detailed instructions and a recipe that turns out perfect !

    • — Corene on May 23, 2020
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  • Made this tonight for a dinner party. It was a hit, so delicious! I’ll be saving this recipe for sure.
    The tartness from the lemon was spot on.

    • — Emma Jarvis on May 23, 2020
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  • i do not have ramekins what would be usable? i do have pyrex 176m cups and i have brulee dishes

    • — sharon potusky on May 20, 2020
    • Reply
    • Hi Sharon, can you clarify the size of your pyrex? What are the dimensions of it?

      • — Jenn on May 21, 2020
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  • What a fantastic recipe. We had friends round to dinner at our house in Spain where we have been at home for 8 weeks without seeing anyone. We needed to do the ‘social-distancing’ and I wanted a three-course menu where the food needed no handling, apart from using oven-gloved hands to serve it. This was the perfect choice for pudding and everyone loved it! Thank you for sharing.

    • — Brian Moore on May 17, 2020
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  • I made these for myself for Mother’s Day and they were SCRUMPTIOUS! The fluffy cake and warm lemony pudding are so perfect. Not as tart as a curd, just a nice lemon. I wrapped individually and placed in the fridge. My husband ate one today (didn’t warm it up) and said it was still absolutely perfect. So glad I found this! It’ll be my go-to lemon splurge.

    • — LH on May 11, 2020
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  • Omg! Made for Mother’s Day (for me). Husband loved it, so did I! I was pretty easy and delicious!

    • — Becky H on May 10, 2020
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  • Made this for my partner who loves anything lemony. It was really lush! Recommend.

    • — Tracey A Tilley on May 4, 2020
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  • I am the only person eating this so will be hard to eat all 6 at a time.. what’s the proper storage for it? Is it good in the fridge, and for how long?

    • — Elise on May 2, 2020
    • Reply
    • Hi Elise, these keep well for about a day in the fridge. See the bottom of the recipe for reheating instructions.

      • — Jenn on May 3, 2020
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  • Came out wonderfully.

    Ended up using skim milk, because it’s what I have on hand, along with bottled lemon juice, and I thought it came out really well. I’ll probably try to make this again, with all the proper ingredients.

    • — Liz on May 2, 2020
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  • If you love lemon desserts you will love this. It is a very light dessert. My eggs were small so I added 1 extra.

    • — Nancy Merrill on April 30, 2020
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  • could i make these in mason jars by any chance?

    • — Antoinette S. on April 28, 2020
    • Reply
    • As far as I know, Mason jars aren’t oven-safe, so I wouldn’t recommend it — sorry!

      • — Jenn on April 29, 2020
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  • I just made these and they were super tasty! The only issue I had was mine didn’t rise as much as I would’ve hoped. Not sure what went wrong but they are still delicious. I love a good lemony dessert!

    • — Brittany C. on April 28, 2020
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  • Delighted to have found this recipe ! Easy and soooo good and reminds me of my childhood. We had a dog named PushUps and one time when my Mom baked this, our dog got right into it as we left it to cool while we went out. From that day on it’s forever known as
    ” Pushups Pudding ”
    Great recipe !! Thank you.

    • — Kim Nelson on April 26, 2020
    • Reply
    • LOL – glad you liked the Pushups Pudding! 🙂

      • — Jenn on April 27, 2020
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  • Hi Jenn

    I came across your blog just recently and this was the first recipe I tried. Yesterday I made lemon pudding cakes. They are delicious and so easy to make. I really like how you post pictures of all the ingredients. I can tell right away if I have everything before even looking at the recipe. In Canada people are baking a lot and flour, yeast and baking powder are in high demand right now.

    Today I’m making your potato leek soup 🙂

    Cheers from Ontario, Canada.
    Stay safe.

    • — Kinga on April 26, 2020
    • Reply
  • Hi- What would you recommend if I dont have the little ceramic dishes to cook them in?

    • — Ariel on April 25, 2020
    • Reply
    • Hi Ariel, You can use an 8-inch or 2-quart baking dish; the cook time will be about the same. Enjoy!

      • — Jenn on April 27, 2020
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      • We easily made this gluten free by subbing AP gluten free flour 1 for 1 for the regular flour, and a pinch of xanthan gum.

        Delicious. Will be a keeper for sure.

        • — Heather Stone on April 28, 2020
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  • Is it supposed to be cakey on top and more puddingy on the bottom…or does that mean I didn’t cook it long enough?

    • — Amy on April 24, 2020
    • Reply
    • That’s exactly how it’s supposed to be. 🙂

      • — Jenn on April 26, 2020
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  • Hello, is there an option to remove sugar/substitute it with something else ? thanks!

    • — J on April 22, 2020
    • Reply
    • Hi J, I don’t have any experience with sugar substitutes so I can’t say how it would impact the recipe – sorry!

      • — Jenn on April 23, 2020
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  • Jenn..Just made your lemon pudding cakes. They were absolutely awesomely DELICIOUS! Followed recipe to a tea but for 1 Tablespoon lime juice with 5 Tablespoons lemon juice only because we ran out of lemons. OMG! So fantastic! Thanks for a wonderful recipe!

    • — Lily on April 18, 2020
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  • I’m finally writing to express how much we love your recipes! I made these lemon cakes, along with your asparagus with creamy Dijon dressing, and potatoes au gratin for Easter and it was all a hit. One of my favorite things is that I can make your recipes for the first time for guests and feel confident that they’re going to turn out well – you really have tested and perfected them. I recently had the thought that if my home was burning I would grab your cookbook and all the recipes I’ve printed from your site. My 2nd wedding anniversary is Tuesday and my husband and I both agree that thanks to you we’ve had many tasty meals together because of you, thank you Jenn!! I tell everyone about you!

    • — Arijaan on April 17, 2020
    • Reply
    • Last thing, curious if you could help me nail down a good rhubarb dessert recipe? I always wish your site had one!

      • — Arijaan on April 17, 2020
      • Reply
      • I do happen to have one! You can find it here. Hope you enjoy if you make it!

        • — Jenn on April 17, 2020
        • Reply
    • Thanks for your very kind words, Arijaan (and happy second anniversary)! ❤️

      • — Jenn on April 17, 2020
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      • Made the strawberry rhubarb crisp tonight – loved it! If you ever have the urge to test and perfect more rhubarb recipes know that I would make them. 😊

        • — Arijaan on May 3, 2020
        • Reply
        • 😊 👍

          • — Jenn on May 3, 2020
          • Reply
  • Could you use a sugar substitute ( Splenda or ?..) to cut down the amount of sugar grams?

    • — Kathy on April 16, 2020
    • Reply
    • Hi Kathy, I don’t have any experience with sugar substitutes so I can’t say how it would impact the recipe – I’m sorry!

      • — Jenn on April 16, 2020
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    • Made these with Monksfruit granulated super substitute and they were delicious.

      • — Merryl on May 15, 2020
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  • Hi Jen! Love, love, love you! Question…could I use can of low fat evaporated milk? Thx😃

    • — Kathy on April 16, 2020
    • Reply
    • Love you back! 🙂 I wouldn’t recommend it, Kathy — sorry!

      • — Jenn on April 17, 2020
      • Reply
  • Hello Jenn,

    I don’t have any lemons, but I do have lemon extract, will that work and if so what are the measurements you suggest? Thanks in advance!

    • — Flor Rodriguez on April 15, 2020
    • Reply
    • I wouldn’t recommend it, Flor — sorry!

      • — Jenn on April 17, 2020
      • Reply
  • Hi
    Just a quick question. As I want to try these.
    On what temperature should the oven be on before you put them in”?
    Thank you

    • — Rhianne on April 11, 2020
    • Reply
    • Hi Rhianne, the oven temp should be 350°F/175°C. Hope you enjoy!

      • — Jenn on April 12, 2020
      • Reply
    • The difficult time has changed many things for our home…one of the changes has been cooking A LOT more! A good thing and it has become even better thanks to your wonderful assortment of recipes. I have made 7 of your recipes in the last month. Tonight we made the lemon pudding cakes. Delicious! Highly recommend adding the blueberries as well. Such a treat! Hardest part for me was piecing together enough ramekins. I will be purchasing some for sure because we will definitely make this again.

      • — GP on April 21, 2020
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  • These turned out absolutely excellent. I accidentally didn’t melt the butter, but they still turned out amazing. Thankyou

    • — John on April 10, 2020
    • Reply
  • Jenn, I almost never do reviews, but I wanted to let you know how much I’ve appreciated your recipes. They are consistently good. My family loves these and they just got added to our Easter at home menu. Thanks again.

    • — cooking mama on April 10, 2020
    • Reply
    • Hi, would cutting back on the sugar change the texture of the recipe?

      • — Rose on June 21, 2020
      • Reply
      • Hi Rose, You can cut the sugar back by up to 1/4 cup without impacting the texture. Hope you enjoy! 🙂

        • — Jenn on June 22, 2020
        • Reply
  • Hi Jenn,
    I am trying not to go to the store right now. I don’t have milk, but have Half and Half. Can I somehow dilute that to use?

    • — Colleen on April 6, 2020
    • Reply
    • Sure, Colleen. That should work.

      • — Jenn on April 6, 2020
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  • …Soooo good. Made this with my daughter. So far you are 2 for 2 for recipes. The directions are easy to follow and I love that the ingredients are readily available. Keep up the great work!

    • — Rob Beasant on April 1, 2020
    • Reply
    • Glad you enjoyed! 🙂

      • — Jenn on April 1, 2020
      • Reply
    • Lemony Deliciousness!
      Excellent tasting and super easy to make. My family loved it!

      • — Darlene on April 1, 2020
      • Reply
  • Hi, Jenn. If I make these in an 8-inch glass baking dish instead of ramekins, do I still need to put the dish in a water bath? Thank you and take care!

    • — Elle on March 27, 2020
    • Reply
    • Yes, I’d still use it. Hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
      • I need to work on beating the egg whites right, but despite my novice skills, we all enjoyed these. Thank you!

        • — Elle on March 30, 2020
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      • Its winter season here in Australia and my lemon tree is blossoming with fruits so i was trying to google recipes to use up my lemons. This sure did the lemon justice 🙂 🙂

        • — Evone on June 28, 2020
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  • Having kids in the house when they should be in school and working from home I find myself baking every night as a way to de-stress. I made your French apple cake Wednesday night. It was so light, delicious and perfect. It was gone in two hours. I took requests from the peanut gallery last night and the consensus was for a “light and citrusy” dessert. This did not disappoint. I made it in a round cake pan since I could only find two ramekins in the house. Perfect, perfect, perfect! Thanks so much for your awesome site and the fantastic recipes. Chocolate is on the menu tonight. 🙂

    • — Joy on March 27, 2020
    • Reply
  • They look delish, but we are just two, so could I freeze the other 4.

    • — Sue on March 26, 2020
    • Reply
    • Hi Sue, you can make these a day ahead and refrigerate them, but unfortunately, I don’t think they’d freeze well – sorry! If you’d like to make them ahead, scroll down to the bottom of the recipe to see detailed instructions.

      • — Jenn on March 27, 2020
      • Reply
  • I’ve made this a couple times now and it has turned out to-die-for both times! This time I made a wild blueberry compote to put on top and it was INCREDIBLE! It’s heavenly with or without a topping but if you like lemon with blueberry together you will love this cake with the compote! One thing I especially love about this particular recipe is the tender softness of the cake without it being airy and dry. I doubled the recipe and poured it into one bigger sized dish rather than ramekins and it took the same amount of baking time, which surprised me. It seriously is amazing!

    • — Annie on March 22, 2020
    • Reply
  • Just made this last night! They turned out perfectly. I got a little nervous because I misread how to make them ahead of the time and kept mine in the fridge. But when I heated them up it was the perfect mix of light cake and creamy pudding. I’m not sure if ramekins come in different sizes, but the recipe only made enough for four of my ramekins, they did, however, come out perfectly so I’m not complaining. Will add this to my recipe box!

    • — Rashelle on March 20, 2020
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  • This tasted really good but I didn’t get the lemony custard sauce at the bottom, instead I got the cake/sponge on top but the bottom was like a ‘curdled’ layer. Is this how it should be? Or am I doing something wrong?

    • — Emma on March 14, 2020
    • Reply
    • Hi Emma, It really shouldn’t look curdled. Is there any chance you overbaked them?

      • — Jenn on March 16, 2020
      • Reply
  • Very good. Don’t forget the blueberries!

    • — Patricia Smith on March 13, 2020
    • Reply
  • Fabulous! Easy to make and turns out just as described. Blueberries a great add.

    • — KM on March 12, 2020
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  • This recipe is easy and delicious!! I think I may have overcooked them though. Mine were a darker brown and there wasn’t any gooey yumminess inside. They were still delicious and I would make them again!

    • — Cathy on March 9, 2020
    • Reply
  • It came out perfect! I will be making this again and again.

    • — Meghna on March 9, 2020
    • Reply
  • Especially love the pudding part of this delicious dessert. Is it possible to modify recipe to make only this pudding? Thanks.

    • — Tamara on March 2, 2020
    • Reply
    • Unfortunately not — sorry!

      • — Jenn on March 3, 2020
      • Reply
      • I think that mine is all our mostly pudding… I think this happens as I put In on way more Lemon juice and lemon zest than the recipe called for… An inadvertent but yummy accident!

        • — Yesha on April 16, 2020
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  • Hi Jenn,

    I made these twice now and everyone LOVES them. But both times my batter separated and although it didn’t seem to affect the taste or end texture, I’m wondering what I’m doing incorrectly as your batter looks completely smooth in the photos.

    • — Nicole A. on February 27, 2020
    • Reply
    • Hi Nicole, are you saying that the baked cakes had two separate layers (as that’s normal) or the batter separated as you were making it? Thanks for clarifying!

      • — Jenn on February 27, 2020
      • Reply
      • My batter separated. It appeared curdled both times.

        • — Nicole A. on February 28, 2020
        • Reply
        • The batter does appear to curdle just a little bit. (If you enlarge the pictures you can see it more clearly.) Bottom line is I don’t think you did anything wrong. 🙂

          • — Jenn on February 28, 2020
          • Reply
  • Lemony and luscious! I made these warm lemon cakes for Sunday night dinner and they were a smash success. My husband put this recipe in the “top five” dessert recipes that I make. The rest of my family can’t wait to try them. You recipe is PERFECT. Thank you, Jenn!!

    • — Lori Martin on February 27, 2020
    • Reply
  • I never post reviews, but if you love lemon custard and easy recipes, this is an unbeatable winner!

    • — Donna on February 20, 2020
    • Reply
  • I am a chef at work, but not a pastry chef. I made these as a dessert for Valentines Day and my wife’s Birthday, both on the 14th. Damn, these are AMAZING! I don’t normally eat dessert, but I ate two of these! Great recipe, and I will make these at work and claim them as mine 😁 Thank you.

    • — John on February 14, 2020
    • Reply
  • I am reading all the wonderful reviews and am planning to make for my dinner party this evening.
    Can you please tell me if anyone has made this a few hours ahead of serving and whether the soft custard like bottom is still there after reheating? I intend to reheat slightly in the oven before serving.
    Thank you for your feedback ..

    • — Faye on February 12, 2020
    • Reply
  • Can I make this with egg beaters in place of the yolks, and then use just the egg whites later in the recipe?

    • — Audrey on February 11, 2020
    • Reply
    • Hi Audrey, I wouldn’t recommend it — sorry!

      • — Jenn on February 14, 2020
      • Reply
  • Hi Jenn,
    I made this recipe for dinner this evening. It was perfect for a cold winter day in Ontario. I have sent the link to my daughter in Australia because I know she will love it, too.

    Thanks for all the wonderful recipes that warm us up from inside.

    • — Sue McCullough on February 10, 2020
    • Reply
  • These warm pudding cakes are absolutely delicious! It may have been mentioned already – if you cover and refrigerate the left-overs, they taste like lemon meringue pie.

    • — Mary M. on February 10, 2020
    • Reply
  • Feels like I did almost everything possible to mess up this recipe–my egg whites weren’t stiffening, I accidently dropped a bit of yolk in there, splashed water in 2 of the filled ramekins, and I had to take them out of the oven for 15 mins halfway through baking. I was definitely planning on my plan b (ice cream) for dessert.
    But they stilled turned out fantastic! A little less golden than the picture here but light, lemony and with that luciousness at the bottom. Served sprinkled with powdered sugar and topped with berries & whipped cream. I devoured mine and my honey complimented three times. We reheated the rest in the morning as directed for a breakfast treat. I’m anxious to make again properly.

    • — Mary on February 8, 2020
    • Reply
    • I tried this today and it was simply delicious. Thank you for this simple recipe. I had a hard time with the egg whites but this was my first time doing it and I’ll have to try again to get them to peak.

      • — Saum on April 11, 2020
      • Reply
  • Could lime be substituted for lemon, which is hard to obtain in Mexico?

    • — Dianne on February 7, 2020
    • Reply
    • Hi Dianne, They won’t have quite the same tanginess that lemon has, but it’ll work. I’d love to hear how they turn out with lime! 🙂

      • — Jenn on February 8, 2020
      • Reply
  • Fo rthe low amount of flour I think it would work with almond flour, what do you think of that swap? I am thinking ahead for passover. I would love to switch things uo a little bit this year.
    PS: think I wrote this same question in the wrong spot, in case you get it twice!

    • — Monica M on February 7, 2020
    • Reply
    • Hi Monica, I haven’t made these with almond flour but a few readers have commented that they have and have gotten a good outcome. Hope you enjoy if you try them!

      • — Jenn on February 7, 2020
      • Reply
  • Directions for making these in the Instant Pot? 😍

    • — Patti on February 6, 2020
    • Reply
    • Hi Patti, I don’t have enough experience with it to tell you confidently whether or not/how to convert a recipe to an instant pot version, so you may want to take a peek at these tips. It looks like they could be useful. Sorry I can’t be more helpful!

      • — Jenn on February 7, 2020
      • Reply
  • I have been making these lemon pudding cakes with fresh rosemary for years, from an old 1998 recipe from Gourmet magazine.
    They are wonderful, and an impressive dinner party dessert.

    Lately, I have been adding lavender from the garden…….so pretty.
    I love your addition of blueberries Jen.

    Thanks for reminding me of this recipe!

    Stacey Snacks

    • — stacey snacks on February 6, 2020
    • Reply
  • Does this recipe have the same tartness as your Lemon Bar recipe? (which is THE best lemon bar recipe ever.) If not, is there a way to get the same tartness?

    • — patty a uematsu on February 6, 2020
    • Reply
    • Hi Patty, These are tart but not sure that they’re quite as tart as the lemon bars, but I wouldn’t fiddle with the recipe. (I think you’ll like them though.) 🙂

      • — Jenn on February 7, 2020
      • Reply
  • I found the answer to my question. When I go to the recipe itself it states to spray the ramekins although it is not stated in the other section above where you are describing how to make them.

    • — Nancy A on February 6, 2020
    • Reply
    • Hi Nancy, the ramekins should be sprayed with nonstick cooking spray. Hope you enjoy!

      • — Jenn on February 6, 2020
      • Reply
    • This may have been asked but can I make before hand and cook a couple hours later? Or alternatively make and cook beforehand and reheat for dinner party? Thanks Lesley p

      • — Lesley on February 29, 2020
      • Reply
      • Yes, they can be made a day ahead and reheated. See the bottom of the recipe for Make Ahead instructions. Hope you enjoy!

        • — Jenn on February 29, 2020
        • Reply
  • I am sensitive to milk products can I use almond milk with this recipe

    • — Pat Hhurtig on February 6, 2020
    • Reply
    • Hi Pat, I’ve only made these with dairy milk, but I think almond milk should work. Hope you enjoy!

      • — Jenn on February 6, 2020
      • Reply
  • This recipe is terrific! It is a very appropriate dessert for almost any meal and I have had nothing but rave reviews from guests! It is easy to serve, pretty, very flavorful and seems “special.” I love your whole cookbook and have never had a disappointment. We used to live in the Maryland suburbs of Washington and Chez Francois was one of our favorite restaurants, both downtown and then Virginia. ( I love my cookbook from there, too! ) After 55 years in different states, we have moved back to my childhood home….Buffalo, NY! Wish I could have one of your grandmother’s coconut cakes. Best wishes for continued success! Judy Reynolds

    • — Judith Reynolds on February 6, 2020
    • Reply
    • 💗

      • — Jenn on February 6, 2020
      • Reply
  • I have made this lemon recipe several times. It is absolutely delicious! I have never been a fan of lemon pie, but this recipe takes lemon to a new level!

    • — Patsy McDonough on February 6, 2020
    • Reply
  • I am glad you reposted this so that I remembered to write a review. My grandmother used to make this recipe when I was young (she was born in 1899, so you know that I was young a long time ago!). When I saw it in your collection I recognized it immediately and started making it again with your recipe. This is now my go to recipe for company. Everyone loves it (especially here in Spain) because it is a light dessert that is not toooooo sweet. Thanks for refreshing my memories and for a great easy recipe that is a crowd pleaser.

    • — Tamsen Wassell on February 6, 2020
    • Reply
  • Hi Jenn. What is your opinion about trying this with gluten free flour?? Thanks!
    I am a huge fan…thank you for all of your wonderful recipes!!

    • — Phyllis G Perry on February 6, 2020
    • Reply
    • Hi Phyllis, so glad you like the recipes! I haven’t made these with gluten-free flour but several readers have commented that they have with good results. Hope you enjoy!

      • — Jenn on February 6, 2020
      • Reply
  • I am diabetic so tweak recipes frequently. I made these using a scant half cup of brown sugar Splenda and putting 3 tablespoons of frozen wild blueberries in the bottom of each ramekin before adding the batter. Baking time didn’t change and they were excellent. I chilled the extras because I don’t like to leave egg rich items at room temperature. I rewarmed them in the microwave for 4 minutes at power 3. My microwave isn’t overly powerful so I think that I would start at 2 minutes and check. They were as good as the fresh out of the oven ones.

    • — CSJ on February 3, 2020
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    • If I make it in an 8” pan do I still bake it in water? I don’t have any ramekins! Thank you. Making it this weekend.

      • — Paula on February 7, 2020
      • Reply
      • Yes, you should still use the water bath. Enjoy!

        • — Jenn on February 8, 2020
        • Reply
  • Absolutely delicious, simple to make but everyone I’ve served them to rave about them. A firm favourite.

    • — Marilyn Greem on January 31, 2020
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  • Delicious..easy to make..the cake was very light and nice creamy lemon sauce..but I only used 1/4
    cup sugar plus 2Tbls…
    I put it all into one dish..

    • — Marlene McMillan on January 22, 2020
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  • Simply put, this is a solid recipe with a lovely outcome. I left out the butter by accident (and I am not sure what the impact would have been), but they were still terrific. I also had 8-ounce ramekins so there was no danger of spillover. It received our highest compliment, “it’s in the rotation”.

    • — Schroomer on January 20, 2020
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  • I had way more batter than I needed for my 6 ramekins. I’m going to try to refrigerate the remaining batter to bake at another time. Any other suggestions? Thanks!

    • — Jean on January 11, 2020
    • Reply
    • Hi Jean, I’m assuming your ramekins must be smaller than mine. Depending on how much batter you have over (if it’s enough to fill a small baking dish), you could put the remaining batter in it and make one larger version. Hope that helps!

      • — Jenn on January 13, 2020
      • Reply
  • Quite easy to make and very professional looking. I thought it was extremely lemony… in a good way and had great texture, top and bottom. I had expected rave reviews but unfortunately my guests liked it but didnt rave. It was quite nice but for some reason not a scene stealer as many of my other desserts in the past have been.

    • — Robin on December 25, 2019
    • Reply
  • This was easy to follow and so tasty. My mother in law made this often but I couldn’t master it. Following your clear directions I finally mastered it. My family really enjoyed it. I use your website all the time. Anything I have made to date has made me look good. ☺️ Thanks Jenn for such wonderful recipes. Anne from Canada.

    • — Anne on December 24, 2019
    • Reply
    • ❤️

      • — Jenn on December 24, 2019
      • Reply
  • I’m not much of a baker, I don’t think I have ever whisked egg whites before! I think I took them too far and I was worried I had ruined it but it turned out great! Impressed with this dessert especially if you love lemon.

    • — Nicole on December 17, 2019
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    • Wonderful recipe. I substituted sugar with swerve and ate it guilt free. Thank you!

      • — Benai on March 24, 2020
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  • So good! Like others, I used just 1/2 C of sugar and might try a bit less next time! Easy to do too! Lemon Pudding Cakes are a family favourite so this will be made often!

    • — Cindy on December 7, 2019
    • Reply
    • I cut the recipe to 1/3 for two servings & only 1 precious egg. Worked great & was delish!

      • — Cathy on March 22, 2020
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  • I have two questions:
    1. Is there anyway to make this ahead and cook or warm up before serving?
    2. How are the ramekins prepared?

    Thanks. Lemon season is coming!

    • — Charlie on November 19, 2019
    • Reply
    • Yes, Charlie, these can be made ahead — see the Make-Ahead instructions at the bottom of the recipe. And the ramekins should be coated with non-stick cooking spray. Hope you enjoy! 🙂

      • — Jenn on November 20, 2019
      • Reply
  • Super Yummie!! Thank you so much for this lovely recipe. Easy to make and a great result! I have to consider buying your book, your recipes are amazing …. do you sell overseas The Netherlands? Greeting, Lisa

    • — Lisa on November 2, 2019
    • Reply
    • Hi Lisa, So glad you enjoyed! I know the book is sold in the UK but, unfortunately, I don’t think it’s available in The Netherlands. So sorry!

      • — Jenn on November 25, 2019
      • Reply
  • Hi Jenn –
    I love this dessert … so deliciously light! If I doubled it and baked it in a 9×13 pan, would I still need to put it in a larger dish with water?

    • — Ashley on October 29, 2019
    • Reply
    • Glad you like this! Yes, you could double it and bake in a 9 x 13-inch pan. (The bake time may be a touch longer so keep a close eye on it.) You will still need to use a water bath. If you have a large roasting pan, that could work nicely.

      • — Jenn on October 30, 2019
      • Reply
  • Hi Jenn
    I just ordered a set of 4 oz ramekins and was wondering what the cooking instructions would be, i.e., how long to cook, etc.? Thank you. I look forward to trying this recipe very soon.

    • — Cherie on October 5, 2019
    • Reply
    • Hi Cherie, they will likely take a bit less time in the oven in 4-oz ramekins, but not much, so just keep a close eye on them. Hope you enjoy!

      • — Jenn on October 6, 2019
      • Reply
  • Hi Jenn 🙂
    Just had to leave a review on your recipe to show some love. I love citrus desserts the balance of tart with sweet goodness is my jam! I especially have a weak spot for lemon flavored desserts. I thought making this recipe that I would goof something up especially with whippig the egg whites thought I wouldnt whip them enough or too much or something but everything came out perfect with the help of your super detailed recipe! Most online recipes are either not detailed enough or just have the wrong balance of ingredients you never know which ones to try… Most of the time I just have to wing it. Just want to give kudos to you and thank you for sharing your recipes on the internet with all us. This was a beyond fantastic dessert I could eat over and over again! I look forward to trying some of your other recipes! Hope you have a fantastic day.

    • — Ashley on September 12, 2019
    • Reply
    • So glad you enjoyed these, Ashley — hope you like anything else you try! 🙂

      • — Jenn on September 12, 2019
      • Reply
  • Love this recipe, just what I was craving. Although for those not so sugar addicted: I seriously used HALF the sugar (~110g) and they’re perfect. For anyone who likes tangy flavour; so much sugar is not necessary. Part of my favourite recipes now!

    • — LLbaker on September 10, 2019
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  • Hi Jen, I made these little loves and they turned out deeeelicious. I was a little worried because the milk was not room temperature so when I combined it with the room temperature butter and the butter “cubed up”. But not to worry they still turned out so good. My hubby even wanted ice cream to go with them 😋. I just have one question, can I store them in a cake plate or shall I put them in the fridge overnight (between me and hubby they’ll only last overnight). We call this our grownup dessert – we give the kids ice cream 😜.

    • — Toni on August 28, 2019
    • Reply
    • So glad you enjoyed these! They can be stored on your kitchen counter. Just cover them with plastic wrap. If you’d like to eat them warm, before serving, preheat the oven to 350°F. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

      • — Jenn on August 29, 2019
      • Reply
  • Wonderful and easy dessert! Loved it

    • — Muthani on August 9, 2019
    • Reply
  • Soooo good! These were very quick and easy to make.

    • — Sonja on August 5, 2019
    • Reply
  • This is a wonderful dessert..it’s easy to make, has a great texture, and is packed with lemon flavor. I’d love to see recipes for other flavors of pudding cakes. Maybe chocolate, or orange, or butterscotch? Thanks for a great recipe.

    • — Penny on August 1, 2019
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  • This recipe is fantastic! It blows my mind that something so delicious can be made out a few simple ingredients. One suggestion – I’ve cut the sugar significantly to 1/2 c or (1/2 c + 2 tblsp). 1 cup is way too sweet for us and when served with blueberries, it’s perfect!

    • — Ruth on July 30, 2019
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  • For some reason I only filled 4 rather than 6 bowls. In the oven I hope they turn out.

    • — Jamie on July 10, 2019
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  • Hi. Was wondering if I could make the mixture a few hours before they go in the oven? My guests normally like to have dessert a while after dinner and I wanted to prepare this beforehand. Thanks

    • — Sarah on June 13, 2019
    • Reply
    • Hi Sarah, Instead of making the batter ahead, I would suggest just baking these in advance and reheating them. Hope everyone enjoys!

      • — Jenn on June 14, 2019
      • Reply
    • This is unbelievable! I don’t bake very often and I have to say I’m not very good at it! This recipe is easy and soooo delicious! Will be making this again and again and again! Thank you!

      • — Erin on July 20, 2019
      • Reply
  • Should I grease the ramekins first? How about just spraying Pam for baking?

    • — Diane on June 3, 2019
    • Reply
    • Yes, I would just spray them. Hope you enjoy!

      • — Jenn on June 4, 2019
      • Reply
    • Dear Jenn, I just made these for my parents and children. In Australia, we call this ‘lemon delicious pud’ and serve it in a single baking dish. So I bought 6 x300ml ramekins and make your recipe. It was so easy being melt& mix method rather than all that creaming butter& sugar! And they worked out PERFECTLY! The best flavour and light on top with saucey lemon curd below.I found I needed a half quantity more to fill 6 ramekins, however (filled 4). Thank you so much 😁

      • — Catherine on June 23, 2019
      • Reply
      • 300 ml. is equal to a bit over 10 ounces. The recipe calls for 6 ounces ramekins. Therein lies your problem. 😁

        • — Victoria on February 6, 2020
        • Reply
  • I have made this recipe as written and it is wonderful. I was wondering if anyone has made it using stevia or another type of artificial sweetener? I was thinking of making for a diabetic friend and need a substitute for the sugar. Thanks so much.

    • — AnnieL on May 31, 2019
    • Reply
  • This is a delicious and refreshing dessert. I followed the recipe, including the instructions for making it ahead. For my chocolate lover guests I crushed chocolate wafers and sprinkled that on top instead of the confectioners sugar. This will be my go to dessert for company.

    • — Leslie on April 17, 2019
    • Reply
  • Hello! This looks lovely. If I bake in a 2 quart dish or 8 inch baking dish, do I still use the water bath? Thx!

    • — Stacey on April 11, 2019
    • Reply
    • Yes, I’d still use the water bath. Hope you enjoy! 🙂

      • — Jenn on April 11, 2019
      • Reply
  • Hey Jenn,
    This is exactly the recipe I’ve been searching online for the past 2 hours!
    With making it ahead, like if I cook it in the morning and serve it after dinner.
    When I re-heat it, will it still keep the saucey-ness at the bottom?
    Thanks so much!

    • — DaisyAUS on April 3, 2019
    • Reply
    • Yes, Daisy, you’ll get the same texture if you make these at ahead and reheat them. Hope you enjoy!

      • — Jenn on April 4, 2019
      • Reply
  • I’ve made these once before and they are delicious! My mom loved them so much she asked if I would make them for her birthday. I know it says you can make these one day in advance. Would they be ok two days in advance, refrigerated and warmed in the oven? Thank you!

    • — Erica on April 2, 2019
    • Reply
    • I wouldn’t stretch it any longer than that, but I think you could probably get away with two days. Happy birthday to your mom! 🙂

      • — Jenn on April 2, 2019
      • Reply
  • Hi Jenn,
    I love, love, love all of your recipes. I have made many of them, and they are all standouts. I am going to make your lemon pudding cakes for a dinner party. I’d like to make the batter in advance of our guests’ arrival, and then put in the oven when we sit down to dinner. My question is: will the eggs whites go flat if the batter is made a couple of hours in advance? Or should I bake and reheat per your directions? Thanks much!

    • — Bobbee on April 1, 2019
    • Reply
    • Hi Bobbee, so glad to hear you enjoy the recipes! I would suggest baking these in advance and reheating them. Hope everyone enjoys!

      • — Jenn on April 1, 2019
      • Reply
  • Yum! I have no idea how this works but it does. Next time I’ll add more lemon but that’s totally a personal preference. I’m not sure how to get the cake to pudding mixture just right. It seems some had more pudding than others. I’ll keep working on that.

    • — Sharon on March 31, 2019
    • Reply
  • This is one of my favorite ways to use up a bumper crop of lemons! Even my chocaholic husband loves this pudding/cake. I use half sugar and half Stevia and have used almond milk at times with great results. Such a lovely way to end a meal, too – light and refreshing. Thanks again, Jenn!

    • — Pam S. on March 28, 2019
    • Reply
  • Jenn,
    I made these today in honor of the first day of spring and WOW they did not disappoint! Soooo easy!! And so incredibly delicious!! Big hit with the family. Thanks for being such a genius!!! Yay, Pilar

    • — Pilar on March 20, 2019
    • Reply
    • ❤️

      • — Jenn on March 21, 2019
      • Reply
  • Wow! just made three ramekins using 2 medium eggs and half of the rest of the ingredients – except sugar, which I further cut in half (could even reduce further since I like things tart)! YUM. I referenced other reviews and substituted almond flour. What a forgiving and delicious recipe! Eager to make this keto and think that will be easy using monk fruit sweetener, cream, and almond flour. Perfect last minute company dessert!

    • — Lisa O on February 27, 2019
    • Reply
  • I’m making these for the third time tonight, this time to celebrate Valentine’s Day. I use blanched almond flour instead of regular flour, and these babies always turn out right. Thanks for a great go-to treat. Best wishes.

    • — DD on February 14, 2019
    • Reply
  • Dear Chef Jenn,

    I tried this recipe today to serve for dessert after our dinner with an invited neighbor at our home. I used whole fat milk and followed your recipe to the T, except the baking time. I used my turbo setting on my oven and set it for just 30 minutes at first, however, I noticed while they’re baking that the browning wasn’t even. I had to open the oven twice to turn my pan so they can bake evenly. I’m aware that by doing so, I was losing heat since I had to do it slowly because of the water in the pan. Each time that I opened the oven, I added a few more minutes to the timer and continued on with preparing my other dishes.

    Well, good thing that I looked again and did not wait for the timer to go off because by the time I checked again, it was way more than just “lightly golden on the top!” It wasn’t burnt at all, but, I was really concern about how the pudding at the bottom will come out and if the cake will be dry. Because of my concerns and fear that I messed it up and couldn’t serve it, I did not wait for 20 minutes for it to cool down to taste it. My thought process was, in the event that it was truly beyond saving let alone serving it to our guest, I still have time to come up with another quick dessert or start over again!

    Armed with 2 spoons and anxiety at the pit of my stomach, I called my boyfriend urgently to the kitchen so we both can taste it at the same time, and warned him ahead of time of the possibility that I overbaked them. My boyfriend by the way has a sweet tooth, loves, loves, all kinds of desserts, but, lemon flavor is at the top of his many favorites. Nervously, I dug in gingerly into the dessert and at the same time, taking a very close look at the top texture and its entirety. The deeper my spoon got in, my anxiety built up more because I noticed that there wasn’t a whole lot of pudding at the bottom. My heart sank needless to say as I brace myself for what my boyfriend’s one word be to describe it, “dry!”

    I watched him as he eagerly spoon a big chunk of it into his mouth as I was putting mine into my mouth. The minute the warmth and tartness of the cake touched my palate, I saw stars in front of me, lots of them! I giddily held my excitement back to wait for my boyfriend’s comment, and all I heard was one word – WOW! He then looked at me like a kid who was just handed an ice cream cone for the first time with big eyes and said, “Wow, oh wow! That is insanely good and it taste just like your lemon meringue pie without the crust!” Needless to say, I only had that one teeny bitty bite and he polished off the rest of the cake before he had dinner.

    As soon as our dinner was over, he gleefully stood up and exclaimed to our guest who also has a sweet tooth and loves lemon meringue pie as well, “I can’t wait for you to have her dessert, and I’m sure you’ll love it!” To make my already long story shorter, they both inhaled their cakes in less than 2 minutes in between groans and moans, then, they glared at me as I very slowly savor every small bites at a time of my cake. I glared back to both of them and scolded them, “Did you two even taste it as fast as you both devoured it???” The answer was, “Nope, that’s why we’re ready for seconds!” My math says, one batch made 6 remekins and we ate one as a sample. All three of us had one each, first. That’s 6 – 4 = 2 left, then, minus 2 for their second helping. I voiced out to both of them that they both had 2 each and I had one, and what’s wrong with this picture? “That’s because you only made one batch of 6, duh! And they’re small remekins! Which means, you need to make more because it definitely tasted like, MORE – please, pretty please???”

    I was, having a very nice and civilized dinner with both mature male adults or so I thought, until dessert time. Can you guess by now what I will be making tomorrow as soon as I wake up? Yep, triple batch of this wonderful dessert so that my neighbor can have half of them just for himself and the other half for my boyfriend! What’s wrong with this picture, again???

    I very seldom write comments about recipes let alone a long one for that matter, but, as a Chef (retired) myself, I know too well how much work, time, and money it takes to create recipes, re-recreate it over and over again until its perfected, take photos, write descriptions, spell-check it, etc., then finally share them. I am also aware that more often than not, destructive criticisms are what you get more of, than being thanked and grateful for all your hard work and kindness for sharing them, for free. I am truly grateful, thankful, and admire you for doing so. I myself have an Arsenal and collections of original recipes I’ve created, but, after reading soooooo many derogatory, destructive, and condescending comments of a recipe that was shared for free, I chose to keep them all locked up and they will only be seen IF I ever write a cookbook, maybe.

    Again, thank you, thank you very much, for sharing your awesome, low fat, decadent, luscious, lemon-heavenly, sexy, sinfully indulgent, and delicious dessert, Chef Jenn!


    • — Chef*SaraP on February 13, 2019
    • Reply
    • ❤️

      • — Jenn on February 13, 2019
      • Reply
  • What a phenomenal, easy and flavorful dessert!! Another great recipe from you and your website. Thanks so much for making me look like a star with my family and friends

    • — AnnieL on February 2, 2019
    • Reply
  • Amazing! Another great recipe from your site!! Thank you Jen.

    • — Kathy Nicholas on January 29, 2019
    • Reply
  • Can we use another kind of flour? Almond or something healthier. Also I need a sugar sub.

    • — Iliana Perez on January 23, 2019
    • Reply
    • Hi Iliana, A number of readers have commented that they’ve used different types of flour (i.e., almond flour) and have had success. In terms of a sugar substitute, you could try maple syrup or honey. (I’d suggest starting with subbing half of the sugar with honey or maple syrup, then increase from there if it works out.) Please let me know how they turn out if you try them! 🙂

      • — Jenn on January 24, 2019
      • Reply
  • Fantastic. Everyone wanted the recipe.

    • — Toni on January 16, 2019
    • Reply
  • Hi Jenn, love your recipes and can’t wait to try these! Would a muffin pan work or would the cups be too small? I think mine would fit inside a 9×13 pan.

    • — Sandy on January 16, 2019
    • Reply
    • Hi Sandy, I don’t think the wells are too small, 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. Hope that helps!

      • — Jenn on January 17, 2019
      • Reply
  • These look perfect for a dessert for a dinner I am having for girlfriends. Question: Can I make them earlier in the afternoon and then warm & serve for dessert . . . or do they need to be served right after baking and resting (for 20 minutes)? Thank you in advance. 🙂 Mary.

    • — Mary N Camarata on January 15, 2019
    • Reply
    • Hi Mary, you can definitely make these earlier in the day! Scroll down to the bottom of the recipe for more guidance. Hope everyone enjoys! 🙂

      • — Jenn on January 17, 2019
      • Reply
  • Hi Jenn,
    These Lemon Cakes with their lovely pudding-like centers are my favorite dessert! That’s actually quite a compliment, as like you, I’m Not a dessert or sweets eater! I’ve always made them exactly as written.
    Recently, I changed my diet to cut some carbs, use almond or coconut flour, and stop using granulated sugar! I made the cakes using blanched almond flour; they were perfect! Can you recommend a healthier sugar ? I’m afraid to omit the sugar completely!
    Thank you so much,

    • — Cyndi Hilton-Geary​​ on January 9, 2019
    • Reply
    • Hi Cyndi, glad to hear you like these and that they turned out nicely with almond flour! In terms of a sugar substitute, you could try maple syrup or honey. (I’d probably start with subbing half of the sugar with honey or maple syrup, then increase from there if it works out.) Hope that helps!

      • — Jenn on January 9, 2019
      • Reply
  • Hi Jenn, do we have to use ramekins? Can we use regular glass pan instead? I don’t have ramekins and I don’t bake with them.
    If yes then what temperature and how long should be baked. This is a lovely recipe and would like to try.. my husband loves lemon desserts. Thank you

    • — Sam kamble on January 8, 2019
    • Reply
    • Hi Sam, no, ramekins are not a must. You can use a 2-quart or 8-inch baking dish. Baking time would be about the same. Hope you enjoy!

      • — Jenn on January 10, 2019
      • Reply
  • Hi Jenn! I have 10 oz ramikens and need 6 servings. Suggestions??

    • — Rebekah Sigmon on December 29, 2018
    • Reply
    • Hi Rebekah, I would double the recipe and increase the cooking time to 50 to 60 min. 🙂

      • — Jenn on December 30, 2018
      • Reply
  • Hi Jenn
    I’m looking for a make ahead desert for Christmas. This sounds delicious can I make this ahead. Will the ingredients freeze like a chocolate fondant and cook from freezer?

    • — Vicki Flanagan on December 17, 2018
    • Reply
    • Hi Vicki, you can make these a day ahead and refrigerate, but I don’t think they’d freeze well – sorry! If you’d like to make them ahead, scroll down to the bottom of the recipe to see detailed instructions. Happy holidays!

      • — Jenn on December 18, 2018
      • Reply
      • Can i use soymilk instead?

        • — Diana on February 1, 2019
        • Reply
        • Yes, that should work, Diana. Enjoy!

          • — Jenn on February 2, 2019
          • Reply
  • Wonderful. I needed a dessert tonight and I had all these ingredients on hand. Easy and delicious.

    • — Stephanie on December 2, 2018
    • Reply
  • Can they be frozen after they are cooked

    • — Liz wills on October 30, 2018
    • Reply
    • Unfortunately, they don’t freeze well – sorry!

      • — Jenn on October 30, 2018
      • Reply
  • Tried these with plain flour, not sure if it works?
    Also, I used caster sugar, is that right?
    I want to perfect these

    • — Chris Lewis on October 12, 2018
    • Reply
    • Yes, Chris, plain sure is correct for these and for best results, I’d use granulated sugar instead of caster sugar. Hope that helps!

      • — Jenn on October 12, 2018
      • Reply
  • What a great recipe! Thanks so much for an easy dessert that is so impressive. We have served it to company many times and everyone raves about it!!! So delicious and really looks like you fussed!

    • — Rebekah on October 4, 2018
    • Reply
  • My husband and I both thoroughly enjoyed this recipe. It was quite easy and quick to make. We ate it warm and cold, with and without fresh raspberries. It was all good, but warm with fresh raspberries and a dusting of powdered sugar was the best and very pretty. I did not change a thing. Although I made this for an evening snack, this would make a lovely light dessert for company.

    • — Patti Wright on October 4, 2018
    • Reply
  • Hi Jenn, re Lemon Delicious Puddings – you say to incorporate the whipped egg white in with a spatula! Is that different to using a metal spoon to incorporate the whites? Would be curious to hear your comments.
    Thanx Jenny Collins, Hawthorn, Victoria Australia

    • Either way is fine, Jenny. 🙂

  • Hi Jenn made the Lemon Delicious Puddings from an Australian recipe!! (scared of international ingredient variations e.g. what size egg? You say “Large” – is that 55 g, 60 g, 70 gram or what size eggs?) followed your tips however! Worked really well – have made them now 3 times, but lost my sauce last time!!! Did I bake them too long? Or reheat too long? They are soooooo yummy. Must try your Choc Lava Puds next! Kind regards & thanx for your help, Jen Collins, Victoria, Australia

    • So glad you enjoyed them, Jenny. The third time your oven may have been a little hot – just take them out a little earlier next time, especially if you plan to reheat them.

  • With the all purpose flour is that self-raising flour or plain

    • Hi Beverly, You’ll want to use regular all-purpose flour here. Hope you enjoy!

    • All purpose flour is plain flour. When I first came to the US (years ago), I would search in vain for plain flour only eventually to discover that all purpose flour IS plain flour.

      • — Dawn on January 8, 2019
      • Reply
  • Hi Jenn! I’ve been looking forward to making these for months now, and I finally have the opportunity! Question – I know with cakes it works best to use room temperature dairy. Is it the same for this recipe for the eggs and milk?

    • Hi Kelly, This recipe is no different than others that call for bringing some of the ingredients to room temperature. (I never bring my milk to room temperature, though.) Hope you enjoy the cakes!

  • Light as a feather and loaded with tart lemon flavor. I used blanched almond flour to make grain-free puddings, and they rose beautifully. Served with seasonal berries, these little jewels really shone! Best wishes.

  • Hi Jenn,

    I absolutely LOVE this recipe and am happy to say it has been my faithful go-to recipe for both dinner parties as well as a sweet weekday treat for the family. A quick question, I made these on a visit to New Mexico and the cakes burned on the top and didn’t really rise. I have a feeling the high altitude had something to do with it, as they have come out perfectly when I bake them in my home state of Massachusetts. Do you have any suggestions for a change in tempature and bake time for high altitude? Thanks a million for all of your recipes! Your cookbook is absolutely outstanding, thank you for sharing such delicious recipes!!

    • Hi Jade, Thank you for the sweet note…so happy you’re enjoying the cookbook! 😊 I think you’re correct about the high altitude but, unfortunately, I don’t any experience with high altitude baking so I don’t have any wisdom to share. This guide from King Arthur is a good one if you want to fiddle around.

  • Can I use gf flour?

    • Hi Caoimhe, I’ve never made these with gluten-free flour but a number of readers have commented that they have with good results. Hope you enjoy!

  • Love this dessert, I used less sugar and they were delicious. The blueberries add a nice touch

  • Love the recipe. Also made this with half cup of sugar and it came out great. It always pleases the crowd. I would love to learn how to make a chocolate version! Thanks Jenn.

  • They are great! I’ve cooked them several times already, and everybody loves them! But I can’t really eat anything dairy, so is it possible to substitute milk for almond milk and butter for olive oil for example?

    • Hi Natalia, I’ve only made this with milk and butter so I’m not sure how the changes would affect these. I suspect almond will be okay. I really don’t think olive oil would work – you could try coconut oil, but I’m not sure how it will impact the results. Please let me know how it turns out if you try it!

      • I’ve tried to make them with almond milk and 1,5 tablespoons of olive oil, they turned out to be almost exactly the same)

  • One of my new favorite deserts! It’s also good at room temperature. Probably special chilled too but none have ever lasted that long.

  • These were perfection! Threw them together while I was making dinner and they were done just in time for dessert. Tart and total deliciousness.

    I did have a question: if I wanted to change the ratio of cake to pudding (more cake, a little less pudding) would I fill the casserole up with less water? Maybe only 1/3 up the side of the ramekins? Or would I just bake longer?

    • So glad you enjoyed them! To change the consistency/ratio of cake to pudding, you wouldn’t need to adjust the water; that won’t have an impact. I would add just a little bit more flour. Hope that helps!

  • Hi! Can I use lime instead of lemon and if I do how much should be used?

    • It won’t have quite the same bright tang that lemon has, but it should work. I’d love to hear how they turn out with lime!

  • Made these tonight and they were a huge hit. Even my husband who never gets excited about a dessert that’s not chocolate raves about them. I had smaller ramekins and they looked a little over cooked but still turned out delicious. Can’t wait to make these again!

  • WOW – excellent recipe! Served for Easter dinner dessert with mixed berries. My ONLY suggestion is to make sure the berries are sweetened to offset the lovely lemony tart flavor. This recipe is dinner party perfect, too!

  • I made these exactly as the recipe said and they were beautiful! Tonight I accidentally left out the milk! They tasted like a lemon bar, still so delicious! Next time I’m gong to make them without the milk and add an extra egg yoke/egg white!

  • I love this recipe, thanks Jenn. It’s part lava cake and part souffle, perfect for the ladies in my book club. I was looking for something light but satisfying and this fits the bill.

  • I have lemon curd already prepared. Could I use that in place if any of these ingredients? Incorporate it somehow?

    • I don’t recommend it, Lanell – sorry!

  • I love anything with lemon. I also love anything I can make easily after work for a weeknight family dessert. This recipe checks both those boxes. It’s light and delicious. And the kids loved having their very own ramekin!

  • My family loves all things lemon, so I thought I’d give this a try. Everyone loved it, and I’ve been making it ever since. As with any of the recipes included in the blog, everything is perfectly explained, directions easy to follow. I am eagerly awaiting my copies of the cookbook.

  • First of all, this is a wonderful dessert. I’m on Weight Watchers and since several of the reviews recommended decreasing the sugar I made it with 1/2 cup sugar. I used low fat milk and I calculated one portion as 7 Smart Points. Well worth it!!

  • Hi Jenn,
    I’d like to double the recipe and make it in one pan as I don’t have enough ramekins.
    Would you suggest a 9×13 or bundt pan or another size? Also, what would you suggest for the cooking time?
    Thanks a bunch… I love your recipes!

    • Hi Lori, I would suggest the 9 x 13-inch pan. The baking time should be about the same if not just a wee bit longer. Hope you enjoy (and glad you like the recipes)!

  • Hi Jen,
    I absolutely love this recipe. I didn’t have ramekins so I made it in a small loaf pan and it was delicious. I was wondering if I could possibly make it for Passover using matzah cake flour. Have you ever tried that? Your thoughts?

    • Hi Marsha, Glad to know it worked in a loaf pan. I wish I could be more helpful but, honestly, I’m not sure how well the recipe would work with matzah cake flour. I’d definitely give it a test run first — and please lmk how it turns out if you try it.

      • Hi Jenn,
        Thought I replied but with all the craziness of Passover must have forgotten. It turned out great with the matzah cake meal.
        Was excited to get your cookbook. Looking froward to meeting you at the JCC event.

        • Thanks for the follow-up – I’m sure other readers will be happy to know that works! Look forward to meeting you in May!

  • I cut the recipe down to two servings & it was a nice change from ice cream. A real dessert!

  • I’ve been wanting to try this for a long time. So glad I did! Love the texture and flavor –
    which reminds me of the lemon bread that you poke holes in and pour a lemon simple syrup over.

  • What yummy treat! I did substitute fat free milk and results were delicious. Will definitely make this often.

  • Wonderful recipe! I made ahead of time and reheated just before serving.

  • Absolutely fantastic!
    My kids ate it up faster than anything. This is their new fav.

  • Hi Jenn,
    I love your recipes and share them with friends! I love how you include metric measurements for Europeans too! One question though: for trying to make it sugarless, I usually put 10-12 dates in milk, wait overnight and use the mixture. Do you think it will work for this recipe as well or sugar adds texture also?

    • So glad you like the recipes! Unfortunately, I don’t think the date/milk mixture would work for these – sorry!

  • I love this dessert! So nice and light and lemony! I’ve made it several times for company and it always turns out great. And the timing works out perfectly for entertaining – just pop them in the oven when you sit down to eat, and they’ll be ready when you are.

  • I have 4oz ramekins — how long should we cook the cakes for?

    • Hi Christine, they will likely take a bit less time in the oven, but not much, so just keep a close eye on them. Hope you enjoy!

  • Another hit—these were so good on a freezing Washington DC night! I made with gluten free flour (King Arthur Brand) and they were perfect! Texture, taste and presentation are exceptional! Another Jenn Segal homerun!

  • I have to comment this!!
    The Lemon Pudding is so easy to make and really delicious!! Five stars from Hamburg, Germany

  • This was absolutely delicious! Made for a dinner party, and everyone raved about it!
    Very tasty and light. I will definitely be making this again and again…

  • Made this today and I don’t have ramekins so I used a bread loaf pan and it turned out great! I used half the amount of sugar and I think it was her perfect balance. Thank you for the recipe 😁

    • — Jessica MacDonald
    • Reply
  • Love anything lemon. Great mix of a little cake and pudding. Easy to put together and low cal, two other pluses.

  • I have 4 oz. ramekins. Can the recipe be adjusted to use them?

    • Sure, Phyllis, 4 ramekins would work here. Enjoy!

  • Well once again, Jenn, you don’t disappoint. What a curious little recipe this is – only using 6 Tbsp of flour – but it turned out great! I love lemon and as such took others’ advice about using just a bit less sugar….

    Looking forward to trying the Brussels Sprouts Gratin this Thanksgiving (Canada’s is Oct 9th); keep the winners coming!!!

  • Love your website and all the recipes I have tried they are so good… your step by step instructions makes every recipe easy to follow… I have made this recipe multiple times, first time I made it with lemon, but I am not a big fan of lemon cakes. So decided to make it with orange instead, it was yummy! I didn’t have the ramekins so I used glass oven safe dishes, I kept the same time for baking. Love love this recipe my kids loved it as well. Thank you Jenn for another great recipe!

  • Delicious! Wondering if I can make these ahead, freeze, defrost and warm up as instructed?

    • Hi Aner, glad you like them! Sorry, but they won’t freeze well.

  • I love all your recipes! Thank you! I am making the warm lemon pudding cakes, for a dinner party. Can they be refrigerated after they have cooled and then warmed up in the microwave just before serving tomorrow?

    • Hi Debbie, Yes, the cakes can be baked a day ahead and stored at room temperature, covered in plastic wrap. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and put the ramekins on a baking sheet. Heat for 10-15 minutes, until warmed through.

  • Dear Jenn, I made these for friends to celebrate some July birthdays and they were a hit!! They all want the recipe. I was reading Dorie Greenspan’s Paris Sweets cookbook and saw her recipe for a lemon or orange cake. She said to take your fingers and rub/mix the moist zest with your fingers into the sugar to help intensify the lemon flavor before mixing into the batter. I used this technique with your recipe and I thought it was a great addition to the recipe. Love your website. I am an avid recipe collector, cook and baker and love to try new recipes out on my friends which they also enjoy!!

  • Hi Jenn. If I want to make for 8 what changes do I make to the recipe for 6.
    Thanks ! Can’t wait to impress my dinner guests. What a perfect summer dessert.

    • Hi Teri, I’d multiply all the ingredients by 1.5 and make 9 — it’s a little tricky because of the eggs but it should work.

  • Hi Jenn – thanks for a great recipe! This was a hit. But they didn’t rise nearly as high as your photos. The whites never got to soft peaks – more of a stiff foam. Did I underbeat? Also, it was difficult to incorporate the beaten whites to get it smooth as the recipe states. After 10 mins of folding I still had quarter size lumps so I had to resort to the whisk to get it smooth. Did I deflate the whites? How do you get the batter smooth and get those lumps out? Need your help for my next attempt! Thank you.

    • Hi Kay, Glad they tasted good, even if a little flat :). It actually sounds like you over-beat the whites to me. They’ll be much easier to incorporate if they’re not as stiff (think soft foam). Hope that helps!

  • I made these exactly as specified and they turned out perfectly. However way too sweet for my taste, will reduce sugar by 25% next time.

  • Hi Jenn. I’ve made these twice before and that are heavenly! Wondering if I can just put the full amount in a smaller baking tray and serve it from one dish instead of ramekins? Thank you for your incredible recipes!!

    • So glad you like them! You can bake it in an 8-inch or 2-quart baking dish.

  • Excellent. Delicious flavor and love the pudding on the bottom of the ramekin.
    My husband loves anything lemon and couldn’t get enough of these. Definitely will make again.

  • Oh my goodness! These were incredible! Easy to make and came out perfectly. By the way, they are just as delicious the next day straight out of the refrigerator with no reheating. Thank you!

  • Hi Jenn, just wondering whether brown sugar can be used in this recipe? Or does the sugar in the recipe refer to white sugar? Thanks heaps for your help, I made your brownies recently and they were gorgeous =)

    • Hi Mel, The sugar in this recipe refers to white granulated sugar and I’d definitely stick with that. Glad you enjoyed the brownies!

  • 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.

  • 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.

  • 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.

  • 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?

    • 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.

  • 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?

    • 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.

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

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

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

        • Glad it worked out– thanks so much for reporting back!

  • 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.

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

    • — Jacquie Rohricht
    • Reply
  • 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!

  • 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.

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

  • 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.

  • 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.

  • 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.

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

    • Maybe you could use something like these. Hope the recipients enjoy!

      • What about if I use those aluminum ramekins? Do I need to adjust any temperature or bake time?

        • Yes, I think you could use those with no adjustments.

  • 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.

  • 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.

  • 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

    • 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 :).

  • 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.

  • 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!

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

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

  • 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.

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

  • 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.

  • 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.

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

  • 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?

  • 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.

  • 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.

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

  • 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

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

  • 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 🙂

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

    • — Jennifer Spearman
    • Reply
  • 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!!

  • 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.

    • Hmmm…how long did you cook them Judi?

  • 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!!!!

  • 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!

  • 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
    • Reply
  • 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.

  • 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).

  • 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?
    Joy from Nova Scotia, Canada

    • 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.

  • Any other way to bake this wonderful sounding lemon dessert? I don’t have the cups.
    Thanks, Sally

    • Hi Sally, You can bake it in an 8-inch or 2-quart baking dish. Enjoy!

  • 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.

  • 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!

  • 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!

  • These were delicious!

  • 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

    • 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.

  • 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!

  • Easy to make and delicious !

  • 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!

  • 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.

  • 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?

    • 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.

  • 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.

  • Hi Jenn–these look fabulous—could I try these with gluten free flour or gluten free baking flour? Thank you for your advice/guidance.

    • Hi Sandy, I haven’t tried these with gluten-free flour, but I think it should work.

  • 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!

  • Delicious!!

  • 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
    • 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!

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

        • — Dianne Hartwick, West Vancouver, BC
        • Reply
  • Can these be made in advance?

    • 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.

  • 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?

    • 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!

  • Can it be frozen?

    • Unfortunately not– sorry!

  • Can the milk be substituted for Almond milk?

    • I haven’t tried these with almond milk, but I think it should work. I’d love to hear how they turn out!

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

        • So glad to hear that– thanks for for follow up!

  • what size ramekins? sound delicious

    • Hi Bernice, The ramekins should be 6 oz.

  • Do you use hot water or cold in the baking pan for this recipe?

    • Hi Pam, I use room temp water – I will update the recipe. Thx!

  • 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?

    • 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.

  • 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?

    • 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.

  • 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.

    • 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.

  • 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?

    • 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.

  • What is the size of the ramekin? Ramekins are not created equal; can you recommend a particular brand/s?

    • 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.

      • 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.

  • are Meyer lemons okay to use?

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