Warm Lemon Pudding Cakes

Tested & Perfected Recipes

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

lemon pudding cakes

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

What you’ll need to make lemon pudding cakes


How to make lemon pudding cakes

Begin 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.


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 little 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

  • 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

  • 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
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    • 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
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  • Wonderful and easy dessert! Loved it

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

    • — Sonja on August 5, 2019
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  • 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
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    • 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
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    • 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
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  • Should I grease the ramekins first? How about just spraying Pam for baking?

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

      • — Jenn on June 4, 2019
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    • 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
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  • 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
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  • 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
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  • 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
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    • Yes, I’d still use the water bath. Hope you enjoy! 🙂

      • — Jenn on April 11, 2019
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  • 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
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  • 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
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    • 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
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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    • ❤️

      • — 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
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  • 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
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  • 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
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  • Amazing! Another great recipe from your site!! Thank you Jen.

    • — Kathy Nicholas on January 29, 2019
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  • 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
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  • Fantastic. Everyone wanted the recipe.

    • — Toni on January 16, 2019
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  • 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
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    • 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
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  • 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
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  • 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
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  • 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
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    • 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
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  • 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
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  • 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
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      • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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

    • — jenny collins on September 23, 2018
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    • Either way is fine, Jenny. 🙂

      • — Jenn on September 23, 2018
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  • 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

    • — jenny collins on September 23, 2018
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    • 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.

      • — Jenn on September 23, 2018
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  • With the all purpose flour is that self-raising flour or plain

    • — Beverley Forbes on August 30, 2018
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    • Hi Beverly, You’ll want to use regular all-purpose flour here. Hope you enjoy!

      • — Jenn on August 31, 2018
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    • 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
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  • 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?

    • — Kelly Leahey on August 28, 2018
    • Reply
    • 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!

      • — Jenn on August 28, 2018
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  • 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.

    • — DD on August 24, 2018
    • Reply
  • 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!!

    • — Jade on August 4, 2018
    • Reply
    • 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.

      • — Jenn on August 6, 2018
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  • Can I use gf flour?

    • — Caoimhe Hurley on July 22, 2018
    • Reply
    • 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!

      • — Jenn on July 22, 2018
      • Reply
  • Love this dessert, I used less sugar and they were delicious. The blueberries add a nice touch

    • — Barbara on July 12, 2018
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  • 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.

    • — Sandy on July 3, 2018
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  • 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?

    • — Natalia on June 28, 2018
    • Reply
    • 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!

      • — Jenn on June 29, 2018
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      • 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)

        • — Natalia on July 2, 2018
        • Reply
  • One of my new favorite deserts! It’s also good at room temperature. Probably special chilled too but none have ever lasted that long.

    • — Jo Frey on June 28, 2018
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  • 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?

    • — Cole on June 16, 2018
    • Reply
    • 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!

      • — Jenn on June 22, 2018
      • Reply
  • Hi! Can I use lime instead of lemon and if I do how much should be used?

    • — Sue on April 23, 2018
    • Reply
    • 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!

      • — Jenn on April 23, 2018
      • Reply
  • 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!

    • — Carrie Funk on April 8, 2018
    • Reply
  • 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!

    • — Margaret on April 2, 2018
    • Reply
  • 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!

    • — Rachel on March 21, 2018
    • Reply
  • 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.

    • — Pam on March 19, 2018
    • Reply
  • I have lemon curd already prepared. Could I use that in place if any of these ingredients? Incorporate it somehow?

    • — Lanell Coultas on March 9, 2018
    • Reply
    • I don’t recommend it, Lanell – sorry!

      • — Jenn on March 11, 2018
      • Reply
  • 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!

    • — Sarah on March 6, 2018
    • Reply
  • 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.

    • — Janet on March 1, 2018
    • Reply
  • 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!!

    • — Rasa on March 1, 2018
    • Reply
  • 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!

    • — Lori on February 22, 2018
    • Reply
    • 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)!

      • — Jenn on February 23, 2018
      • Reply
  • 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?

    • — Marsha on February 21, 2018
    • Reply
    • 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.

      • — Jenn on February 22, 2018
      • Reply
      • 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.

        • — Marsha on April 28, 2018
        • Reply
        • Thanks for the follow-up – I’m sure other readers will be happy to know that works! Look forward to meeting you in May!

          • — Jenn on April 29, 2018
          • Reply
  • I cut the recipe down to two servings & it was a nice change from ice cream. A real dessert!

    • — Betty on February 19, 2018
    • Reply
  • 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.

    • — Rachel on February 13, 2018
    • Reply
  • What yummy treat! I did substitute fat free milk and results were delicious. Will definitely make this often.

    • — Barbara on February 6, 2018
    • Reply
  • Wonderful recipe! I made ahead of time and reheated just before serving.

    • — Missy on February 1, 2018
    • Reply
  • Absolutely fantastic!
    My kids ate it up faster than anything. This is their new fav.

    • — Julia on January 20, 2018
    • Reply
  • 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?

    • — Ufuk on January 19, 2018
    • Reply
    • So glad you like the recipes! Unfortunately, I don’t think the date/milk mixture would work for these – sorry!

      • — Jenn on January 19, 2018
      • Reply
  • 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.

    • — Cindy on January 18, 2018
    • Reply
  • I have 4oz ramekins — how long should we cook the cakes for?

    • — Christine on January 13, 2018
    • Reply
    • 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!

      • — Jenn on January 14, 2018
      • Reply
  • 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!

    • — Sandy on January 6, 2018
    • Reply
  • I have to comment this!!
    The Lemon Pudding is so easy to make and really delicious!! Five stars from Hamburg, Germany

    • — Christine on December 30, 2017
    • Reply
  • 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…

    • — Debbie on November 30, 2017
    • Reply
  • 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 on November 30, 2017
    • Reply
  • Love anything lemon. Great mix of a little cake and pudding. Easy to put together and low cal, two other pluses.

    • — Claire on November 30, 2017
    • Reply
  • I have 4 oz. ramekins. Can the recipe be adjusted to use them?

    • — Phyllis Flood on November 15, 2017
    • Reply
    • Sure, Phyllis, 4 ramekins would work here. Enjoy!

      • — Jenn on November 16, 2017
      • Reply
  • 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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