Warm Lemon Pudding Cakes
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Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!
As someone who cooks for a living, I’m always mindful of dessert portion sizes, yet I make an exception for these irresistible lemon pudding cakes. They’re refreshingly light and practically guilt-free. Plus, they come with a delicious surprise: the batter separates during baking into a fluffy cake layer and a luscious lemon pudding beneath. If you don’t have ramekins, an 8-inch square or a 2-quart baking dish works just as well—the baking time will be about the same.
“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 begin making the batter 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. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.
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 lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!
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 and set a rack in the middle position. Spray six (6-oz) 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-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.
- 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
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- Per serving (1 cake servings)
- 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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Hi Jenn,
Can I replace almond milk vanilla flavour instead of low-fat or whole milk? Does it change the flavour of the recipe?because that’s what I have on stock .
Thanks
Rose 🌹
That should be fine. Hope you enjoy!
How much longer at the same temp would 8oz ramekins need to bake
Hi Marilyn, the baking time should be about the same if not a minute or two longer. Hope you enjoy! 🙂
Love it!
Turned out perfectly wouldn’t change a thing except maybe doubling the recipe so there would be left overs!
I actually bought two sets of 6 oz. ramekins that had handles for easy lifting out of the hot water bath (they sell them in fours so to make six I needed both sets). I served them as suggested with powdered sugar and raspberries and blueberries, all of which complimented the lemony pudding and cake. The 6 oz ramekins were the perfect size since the dessert is rich (and therefore having two of them didn’t seem as bad and also gave me one ramekin leftover after my guests left). Another one of your recipes that are easy and elegant and oh so tasty and impressive to serve. Thanks for sharing it. Do you have a recipe for warm chocolate pudding cake you could share?
Glad you enjoyed them! While not quite the same as these pudding cake, you may want to check out my Molten Chocolate Cakes. Also, I will have a brownie pudding in my upcoming cookbook. 🙂
Definitely not suitable for 6oz ramekins as it mentions… use the small ones. I’m trying to salvage these now. So far, disappointed.
this is crazy!!!….you say how many eggs and how many lemons….but the amt needed for the milk …flour …suger is not there….at least not on my computer.
I will NOT be making this dessert…even tho’ is sounds yummy
A.R.
Hi Anne, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
This recipe was a big hit for a dinner with friends. Cooked one day ahead and heated up for 10-15 minutes prior to serving as suggested. Absolutely delicious and the 6 oz ramekins are perfect portions for this recipe. Adding this one to my list of keepers.
This is a go-to dessert for me, and everybody loves it! After dusting it with powdered sugar, I put the ramekin on a small plate surrounded by raspberries, and it is so good. If I am having another couple over outside, and have to order part of the meal, I am always sure to have something I make, and the three times I have served this, its gotten rave reviews. Even my family of chocolate lovers approves.
I love this recipe! Easy to make and tastes and looks like its from a high-end restaurant. Though the original recipe is excellent, I also have substituted one cup of Monkfruit for the sugar to reduce the calories and makes it a healthier dessert and it still tasted great.
Can I make this recipe using 8-oz ramekins instead of 6-oz? Thanks for the amazing recipes!
Sure — it will make fewer, but yes, that’s fine. Hope you enjoy!
Hi! Can I replace all purpose flour with cake flour?
I wouldn’t recommend it here — sorry!
I made these and they were absolutely scrumptious! I followed the recipe amd let me say i would not change a thing. They were perfect! Will make again, many times. Thank you for sharing!
Made this tonight for dinner with neighbors. Even the non-dessert eaters devoured this! I made everything exactly as written but didn’t have the 6 oz ramekins so I used a 2 qt oval baking dish. It turned out AMAZING! The only thing we did differently is we used our kitchen torch to toast the powdered sugar once sprinkled on top. It made an amazing creme brûlée crust and then we sprinkled the blueberries on top of each individual serving once on the plate. This recipe is a keeper and restaurant quality. Thank you for sharing this with all of us!
Thank you for posting the suggestion to brulee them!
I lightened up on the sugar and used a round casserole. It was delicious cold and we ate off it for three days , tasted great warm or cold with blueberries.
I’ve made this a few times, first time, I hadn’t realized there would be a pudding on the bottom, so was DELIGHTED! My guests gave me a five star rating, stating they could be served at the Banff Springs Fairmont. Thanks. I will be making them AGAIN tonight for company 🍋🍋🍋🍋🍋
I made these in 6 oz ramekins and they were delicious and perfect. Then I made them four 8 oz ramekins and they browned nicely, but were still liquify inside. Should I just cook then longer?
Yes, Paula – and if they start to get too dark on top, you can cover them with foil towards the end.
First time making these and they turned out really good. Ended up taking them out a little early since the tops were very golden brown. Took out at about 35 minutes.
Hi Jenn
I’m cooking a 4 course meal for my dad and his friends as part of a Xmas present to him and these look perfect for dessert! Just wondering if you think the batter would keep in the fridge for a couple hours if I made it ahead before baking?
What a nice gift to your dad! Instead of making the batter ahead, I’d suggest just baking these in advance and reheating them. Hope everyone enjoys!
Is it possible to bake this in one, larger pan, using the water technique? If so, what size pan and how long to bake? Thank you
Yes, you can bake the cake in an 8-inch or 2-quart baking dish. Hope you enjoy!
Super light, fluffy and airy. I enjoy my treats with less sweetness so I used a 1/4 cup sugar. I also did not have fresh lemons but limes. So, I used half limes and half lemon juice for this recipe. Thank you for the recipe, it will be a keeper.
I made this dessert for lunch today and it was AMAZING – we all couldn’t believe how good it was and how easy it was to make. Just fantastic, as usual!
This is our favorite dessert! We have served it several times to guests and each time they ask for the recipe! It’s easy to make and always a hit!
I never write reviews even if I like the recipe but for this one I just had to! I honestly didn’t expect this recipe to be so delicious. Don’t get me wrong, I knew it would be good but not so good as to be on my favourites list! This was an instant hit with my family and I plan to make more tomorrow! Thank you! 😊
Is it possible to use a microwave instead of an oven?
Hi Sara, I wouldn’t recommend it — sorry!
Delectable
Made this last night at the last minute for a dinner party and it was fantastic! Did everything as written and it is now my favorite! Love the lemon flavor with the blueberries together and I will definitely be making this again. Thanks for such easy directions and the pictures are always welcomed. By the way, I made them in the afternoon, and just before serving, put them in the oven for 10 minutes and they were heated completely through. I didn’t put the powdered sugar on them and I didn’t miss it at all. The bomb!
Made this for my lemon-loving son’s birthday and we all loved it! It was requested that this be made for his birthday in perpetuity.
Recipe was easy to follow, simple to put together. I used 1% milk and agree with another reviewer that I’d back off on cooking time 3-4 minutes especially if making ahead and reheating.
I love your recipes. I was hoping to make your warm lemon pudding cakes for dinner this evening. I am with a friend and she does not have ramekins. I noticed you recommended an 8-inch baking dish. Would a glass pie plate work? I do have an 8X8. thank you. Love your recipes and the friendly way you explain them.
Hi Joy, glad you like the recipes! A pie plate should work here. Please LMK how it turns out!
Hi Jenn,
I was hoping to make two of these and adding fresh thyme to one of them for a unique twist.
Would you recommend trying that?
Thanks,
Lori Anne
Hi Lori, It definitely sounds like an interesting twist. I’d just be conservative with how much you add. Please LMK what you think!
AMAZING !!! DELICIOUS !!!
WONDERFUL !!!
I baked them a bit shorter …37 minutes ! I loved it! Detailed instructions and a recipe that turns out perfect !
Made this tonight for a dinner party. It was a hit, so delicious! I’ll be saving this recipe for sure.
The tartness from the lemon was spot on.
i do not have ramekins what would be usable? i do have pyrex 176m cups and i have brulee dishes
Hi Sharon, can you clarify the size of your pyrex? What are the dimensions of it?
What a fantastic recipe. We had friends round to dinner at our house in Spain where we have been at home for 8 weeks without seeing anyone. We needed to do the ‘social-distancing’ and I wanted a three-course menu where the food needed no handling, apart from using oven-gloved hands to serve it. This was the perfect choice for pudding and everyone loved it! Thank you for sharing.
I made these for myself for Mother’s Day and they were SCRUMPTIOUS! The fluffy cake and warm lemony pudding are so perfect. Not as tart as a curd, just a nice lemon. I wrapped individually and placed in the fridge. My husband ate one today (didn’t warm it up) and said it was still absolutely perfect. So glad I found this! It’ll be my go-to lemon splurge.
Omg! Made for Mother’s Day (for me). Husband loved it, so did I! I was pretty easy and delicious!
Made this for my partner who loves anything lemony. It was really lush! Recommend.
I am the only person eating this so will be hard to eat all 6 at a time.. what’s the proper storage for it? Is it good in the fridge, and for how long?
Hi Elise, these keep well for about a day in the fridge. See the bottom of the recipe for reheating instructions.
Have you tried freezing? I too am single and can’t eat all 6 🙂
I don’t think these would freeze well, Jeanne — sorry!
Came out wonderfully.
Ended up using skim milk, because it’s what I have on hand, along with bottled lemon juice, and I thought it came out really well. I’ll probably try to make this again, with all the proper ingredients.
If you love lemon desserts you will love this. It is a very light dessert. My eggs were small so I added 1 extra.
could i make these in mason jars by any chance?
As far as I know, Mason jars aren’t oven-safe, so I wouldn’t recommend it — sorry!
I just made these and they were super tasty! The only issue I had was mine didn’t rise as much as I would’ve hoped. Not sure what went wrong but they are still delicious. I love a good lemony dessert!
Delighted to have found this recipe ! Easy and soooo good and reminds me of my childhood. We had a dog named PushUps and one time when my Mom baked this, our dog got right into it as we left it to cool while we went out. From that day on it’s forever known as
” Pushups Pudding ”
Great recipe !! Thank you.
LOL – glad you liked the Pushups Pudding! 🙂
Hi Jenn
I came across your blog just recently and this was the first recipe I tried. Yesterday I made lemon pudding cakes. They are delicious and so easy to make. I really like how you post pictures of all the ingredients. I can tell right away if I have everything before even looking at the recipe. In Canada people are baking a lot and flour, yeast and baking powder are in high demand right now.
Today I’m making your potato leek soup 🙂
Cheers from Ontario, Canada.
Stay safe.
Kinga
Hi- What would you recommend if I dont have the little ceramic dishes to cook them in?
Hi Ariel, You can use an 8-inch or 2-quart baking dish; the cook time will be about the same. Enjoy!
We easily made this gluten free by subbing AP gluten free flour 1 for 1 for the regular flour, and a pinch of xanthan gum.
Delicious. Will be a keeper for sure.
Is it supposed to be cakey on top and more puddingy on the bottom…or does that mean I didn’t cook it long enough?
That’s exactly how it’s supposed to be. 🙂
Hello, is there an option to remove sugar/substitute it with something else ? thanks!
Hi J, I don’t have any experience with sugar substitutes so I can’t say how it would impact the recipe – sorry!
Jenn..Just made your lemon pudding cakes. They were absolutely awesomely DELICIOUS! Followed recipe to a tea but for 1 Tablespoon lime juice with 5 Tablespoons lemon juice only because we ran out of lemons. OMG! So fantastic! Thanks for a wonderful recipe!
I’m finally writing to express how much we love your recipes! I made these lemon cakes, along with your asparagus with creamy Dijon dressing, and potatoes au gratin for Easter and it was all a hit. One of my favorite things is that I can make your recipes for the first time for guests and feel confident that they’re going to turn out well – you really have tested and perfected them. I recently had the thought that if my home was burning I would grab your cookbook and all the recipes I’ve printed from your site. My 2nd wedding anniversary is Tuesday and my husband and I both agree that thanks to you we’ve had many tasty meals together because of you, thank you Jenn!! I tell everyone about you!
Last thing, curious if you could help me nail down a good rhubarb dessert recipe? I always wish your site had one!
I do happen to have one! You can find it here. Hope you enjoy if you make it!
Thanks for your very kind words, Arijaan (and happy second anniversary)! ❤️
Made the strawberry rhubarb crisp tonight – loved it! If you ever have the urge to test and perfect more rhubarb recipes know that I would make them. 😊
😊 👍
Could you use a sugar substitute ( Splenda or ?..) to cut down the amount of sugar grams?
Hi Kathy, I don’t have any experience with sugar substitutes so I can’t say how it would impact the recipe – I’m sorry!
Made these with Monksfruit granulated super substitute and they were delicious.
Hi Jen! Love, love, love you! Question…could I use can of low fat evaporated milk? Thx😃
Love you back! 🙂 I wouldn’t recommend it, Kathy — sorry!
Hello Jenn,
I don’t have any lemons, but I do have lemon extract, will that work and if so what are the measurements you suggest? Thanks in advance!
I wouldn’t recommend it, Flor — sorry!
Hi
Just a quick question. As I want to try these.
On what temperature should the oven be on before you put them in”?
Thank you
Hi Rhianne, the oven temp should be 350°F/175°C. Hope you enjoy!
The difficult time has changed many things for our home…one of the changes has been cooking A LOT more! A good thing and it has become even better thanks to your wonderful assortment of recipes. I have made 7 of your recipes in the last month. Tonight we made the lemon pudding cakes. Delicious! Highly recommend adding the blueberries as well. Such a treat! Hardest part for me was piecing together enough ramekins. I will be purchasing some for sure because we will definitely make this again.
These turned out absolutely excellent. I accidentally didn’t melt the butter, but they still turned out amazing. Thankyou
Jenn, I almost never do reviews, but I wanted to let you know how much I’ve appreciated your recipes. They are consistently good. My family loves these and they just got added to our Easter at home menu. Thanks again.
Hi, would cutting back on the sugar change the texture of the recipe?
Hi Rose, You can cut the sugar back by up to 1/4 cup without impacting the texture. Hope you enjoy! 🙂
Hi Jenn,
I am trying not to go to the store right now. I don’t have milk, but have Half and Half. Can I somehow dilute that to use?
Thanks!
Sure, Colleen. That should work.