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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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!
I cut the recipe to 1/3 for two servings & only 1 precious egg. Worked great & was delish!
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!
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! 🙂
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
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!
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?
Thanks!
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.
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.
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!
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.
So glad you enjoyed these, Ashley — hope you like anything else you try! 🙂
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!
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 😜.
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.
Wonderful and easy dessert! Loved it
Soooo good! These were very quick and easy to make.