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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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.
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!
For some reason I only filled 4 rather than 6 bowls. In the oven I hope they turn out.
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
Hi Sarah, Instead of making the batter ahead, I would suggest just baking these in advance and reheating them. Hope everyone enjoys!
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!
Should I grease the ramekins first? How about just spraying Pam for baking?
Yes, I would just spray them. Hope you enjoy!
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 😁
300 ml. is equal to a bit over 10 ounces. The recipe calls for 6 ounces ramekins. Therein lies your problem. 😁
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.
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.
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!
Yes, I’d still use the water bath. Hope you enjoy! 🙂
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!
Yes, Daisy, you’ll get the same texture if you make these at ahead and reheat them. Hope you enjoy!
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!
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! 🙂