Lemon Pudding Cakes
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A dessert that bakes into two dreamy layers—fluffy cake on top, silky lemon pudding underneath. One spoonful of these lemon pudding cakes, and you’ll be hooked!
As someone who cooks for a living, I’m always mindful of dessert portion sizes—but I make an exception for these irresistible lemon pudding cakes. They’re refreshingly light and practically guilt-free, with a built-in surprise: during baking, the batter magically separates into a fluffy cake layer on top and a luscious lemon pudding beneath.
If you don’t have ramekins on hand, no worries! An 8-inch square pan or a 2-quart baking dish works just as well, with about the same baking time.
Love citrusy desserts? You might also enjoy my lemon bars or lemon pound cake—both bright, tangy, and perfect for lemon lovers.
“Absolutely delicious and really easy! Makes such an elegant dessert…I get rave reviews when I serve this.”
What You’ll Need To Make Lemon Pudding Cakes
Step-by-Step Instructions
First, spray six (6-oz) ramekins with nonstick cooking spray then make the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, salt, and flour in a large bowl.
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 inside a 9-by-13-inch baking dish. Ladle the batter evenly into the 6-ounce ramekins, filling them almost to the top. Then, using a teapot or pitcher, carefully pour room-temperature water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath (or bain-marie) helps the cakes bake gently, ensuring the custard-like pudding layer forms perfectly.
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 lemon pudding cakes 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 totally normal.) Dust the cakes with powdered sugar and serve with berries, if you like. Enjoy!
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Lemon Pudding Cakes
Ingredients
- 3 large eggs, separated
- 1 cup milk (low-fat or whole)
- 2 teaspoons lemon zest, from 2 lemons
- 6 tablespoons fresh lemon juice, from 2 lemons
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 6 tablespoons all-purpose flour
- 1 cup sugar
- Fresh berries and confectioners' sugar, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and set a rack in the middle position. Spray six (6-oz/177-ml) ramekins with nonstick cooking spray.
- 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.
- 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 ¼ 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.
- Place the prepared ramekins into a 9 x 13-in (23 x 33-cm) 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.
Notes
Nutrition Information
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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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!
Lori
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.