Lemon Pudding Cakes
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made these yesterday for a family gathering. Since it was a bigger crowd I doubled the recipe, and I used the tiny small size jam-jars to bake them. What a hit!! I’m glad I had extras, everyone was raving about them, and practically licking the little jars clean. Thanks, great recipe!!
This is my second review – I am adding it because, this time, I baked it in my Combi Steam Oven. I have been experimenting with baking in it lately – did the wonderful Vanilla Cake in it and it turned out great so I thought I’d try this, as it avoided using a bain marie (which, since I am still not very strong after breaking my arm, seemed like a disaster waiting to happen). The cakes turned out great! Cooked at 350 with 50% steam but just for 35 minutes. So, if any of you have a steam oven give it a go. Note: once again, I halved the sugar and it was sweet enough for my lemon-loving family.
It turned out perfectly. Reminds me of my mother and grandmother’s recipe.
A fresh, light, and delicious dessert option.
Thank-you for sharing this lemony treat.
I topped with a small scoop of vanilla ice cream. Yumm.
These were so good! What an impressive dessert and so easy and yummy!
Oh my gosh! You did it again 👏 amazing absolutely amazing.
I’m a terrible cook and baker lol I usually can’t even follow recipes. But I can always manage yours! They always turn out so good!!
I made it the night before, according to the recipe, then warmed it up for 10 minutes and it was the best dessert I’ve ever made! I added a squirt of whipped cream and a fresh blackberry on tap. All 5 of my guests cook regularly and they asked for the recipe and also agreed that it was awesome! I have a lemon tree so I will make this again and again until everyone I know has tasted it!
These were great, and quite simple to make. We topped them with passionfruit sauce that my wife made — that worked well too.
I have a question on size of the ramekin! Since it calls for 6 oz ramekins, how should I adjust the bake time for ramekins that are 4 oz?
Hi Celine, I’d start checking them for doneness at 35 minutes. Please LMK how they turn out!
Hi Jenn! Thank you for the tip and they turned out great after 45 mins! very delicious
So glad they came out nicely — thanks for reporting back!
Can you make these like 5 hours ahead of time? I need to get them made and no time to do it later.
Definitely! See the bottom of the recipe for specific make-ahead instructions.
This post was super helpful. We too have 4oz ramekins and cook time was 35 minutes and it was perfect! Thank you!
I have to say this is the BEST Lemon Pudding Cake I’ve ever had and I’ve had alot. The recipe is amazingly good and relatively easy. I used two mixers so I had both whipped up at the same time. Delicious!! Like Grandma used to make. Thank you and well done.