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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!

lemon pudding cakes

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.”

Janet

What You’ll Need To Make Lemon Pudding Cakes

Cake ingredients including lemon, flour, and eggs.

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.

Whisk in a bowl of cake ingredients.

Add the flour and sugar and whisk until smooth.

Whisk in a bowl of cake ingredients.

In a separate bowl, beat the egg whites until soft peaks form.

Electric mixer whipping egg whites.

When you lift the beaters out, the peaks should curl.

Bowl of beaten egg whites.

Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.

Egg whites in a bowl of lemon mixture.

Gently fold with a rubber spatula until the mixture is smooth.

Spatula folding egg whites into a lemon mixture.

The batter will be light, foamy, and liquidy.

Bowl of light, foamy batter.

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.

Ramekins of batter in a baking dish with water.

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.

Baked pudding cakes in a baking dish.

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!

Lemon pudding cakes topped with powdered sugar and blueberries.

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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!

Servings: 6
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes

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

  1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Powered by Edamam

  • 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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Comments

  • First time making these and they were EXCELLENT!

    Definitely a recipe I will save and make pretty often!

    • — Steve W on March 25, 2024
    • Reply
  • Everyone loved these! Having the pudding at the bottom is such a lovely surprise, the cake is light and the combination is amazing! Served warm with whipped cream and blueberries.

    • — Nadine on March 23, 2024
    • Reply
  • Hi Jen. I love your recipes. I plan on making these on the morning of my dinner party. Can I prepare them without baking and refrigerate them until 6 pm – and then bake?? Thanks!!
    Andrea

    • — Andrea on March 19, 2024
    • Reply
    • Hi Andrea, I would actually bake them in advance and reheat before serving. See the bottom of the recipe for more specific make-ahead instructions. Hope you enjoy!

      • — Jenn on March 19, 2024
      • Reply
      • Thank you!! So very nice to be able to ask questions about your recipes and receive a quick answer. Really appreciate your recipes.

        Andrea

        • — Andrea Solman on March 20, 2024
        • Reply
  • Jen,
    If I make these on a Thursday will they keep until Sunday when I plan on serving them? Thanks…love your site!

    • — Brenda McCool on March 17, 2024
    • Reply
    • Hi Brenda, a day ahead is okay, but I wouldn’t recommend holding them from Thursday to Sunday – sorry!

      • — Jenn on March 18, 2024
      • Reply
  • Hi Jenn, could this be baked in a loaf pan? If so, how long would I bake it?

    • — Karen on March 15, 2024
    • Reply
    • Hi Karen, I’ve never made this in a loaf pan but a few readers have commented that they have successfully. Honestly, I don’t know what the bake time would be so I’d keep a really close eye on it. Please LMK how it turns out if you try it!

      • — Jenn on March 18, 2024
      • Reply
  • I loved this dessert, except that they were fully cooked in my oven after 30 minutes. Thank goodness I checked them or they would have been overbaked.

    • — Roberta on March 15, 2024
    • Reply
  • This is about the best thing I’ve ever eaten. Very lemony. Reminds me of lemon meringue pie without the meringue.
    Best part is that it was so easy to make.

    • — Vickie on March 13, 2024
    • Reply
  • I need 7 of these. Could i just not fill to the top to get 7 smaller desserts?

    • — Lisa on March 13, 2024
    • Reply
    • Hi Lisa, I think you can get away with it.

      • — Jenn on March 13, 2024
      • Reply
  • So good and easy to make. Thank you for a great recipe.

    • — Heidi L. on March 12, 2024
    • Reply
  • I live alone and my only oven is an airfryer. I have made flan in it and it came out well. Do you think I could make these lovely lemon pudding cakes, too?

    • — Natasha on March 12, 2024
    • Reply
    • Hi Natasha, I don’t own an air fryer so unfortunately, I can’t tell you confidently whether or not this would work in one. I’m sorry!

      • — Jenn on March 13, 2024
      • Reply
  • This looks absolutely dreamy!
    Can this be eaten at room temperature or is the pudding not going to be runny enough?
    And if I do reheat, can this be reheated in an air fryer?

    • — Kiara on March 11, 2024
    • Reply
    • Hi Kiara, You can get away with eating these at room temperature. Enjoy!

      • — Jenn on March 11, 2024
      • Reply
  • Hi Jenn, would it be a possible to sub Splenda for the sugar? My husband is on a diet.
    The recipe sounds delish and we are surrounded by lemons in AZ. Thank you!
    Your recipes are the best. 😁

    • — Mary Feldman on March 11, 2024
    • Reply
    • Hi Mary, I’ve never used a sugar substitute, but a number of readers have commented about various recipes that they’ve been able to use sugar substitutes like Slenda, etc. successfully, so I think it’s worth a try. Please LMK how they come out if you try it!

      • — Jenn on March 11, 2024
      • Reply
  • D E L I C I O U S! These turned out waaaay better than I’d hoped. I am a lemon dessert lover. I wonder how this would be with limes?

    • — Joan on March 10, 2024
    • Reply
    • Glad you enjoyed them! I like the zing that lemons provide, but this should work with limes as well. Please let me know how they turn out if you try it. 😊

      • — Jenn on March 11, 2024
      • Reply
  • Jenn, I don’t have 6 oz. ramekins (and in my 80s I’m trying not to buy more “stuff”) but I do have 6 oz. heat-proof glass custard cups. Is there a reason not to use these? I’ve wanted to make this desert for a long time!

    • — Judy on March 10, 2024
    • Reply
    • Hi Judy, as long as they’re oven safe to 350°F, they should work. Hope you enjoy!

      • — Jenn on March 11, 2024
      • Reply
      • Thank you! I used the custard cups, and my husband said, “ This is just outstanding!” I completely agree with him. And by the way, I also used half sugar and half Splenda with no issues. What a yummy dessert!

        • — Judy on March 16, 2024
        • Reply
  • Wonderful dessert, have made it several times for different people. Everyone loved it.

    • — Liza on March 8, 2024
    • Reply
  • Hi, have loved SO many of your recipes! Curious when you re-heat if you lose the ‘pudding’ aspect? Would it be advisable to make ahead and keep half to bake off the following day? I’ve become slightly obsessed with eating things (especially treats) as freshly baked as possible. Thanks!

    • — Karmen on February 29, 2024
    • Reply
    • Hi Karmen, Glad you love the recipes! You really don’t lose the pudding aspect when reheating, so you could go either way. 🙂

      • — Jenn on March 2, 2024
      • Reply
  • Wow. This was phenomenal.
    I made adjustments for our families dietary needs but it worked out so well! I made it gluten free and added 1 tablespoon extra gluten free flour for our elevation. Other than that it was exactly as Jenn wrote it. So delicious, 🤤 lemony bright, fluffy and oh so perfect. Thanks for another amazing recipe!

    • — Kathy on February 25, 2024
    • Reply
  • I am so glad to see this recipe. My Mom had the Gourmet cookbook and always made a similar recipe for Sunday Dinner dessert out of it. I inherited the book and when I was diagnosed with Celiac Disease 30 years ago gave all my cookbooks away as there were no recipes for cup for cup gluten free flour mixtures or any commercial mixtures available. Since giving all my books away I have looked everywhere for a similar recipe. FINALLY. It works well gluten free as there is not a lot of flour to replace. It was delicious and pretty much as I remembered it. Thank you

    • — Barb on February 15, 2024
    • Reply
  • When do you add the melted butter that is listed in the ingredients?

    • — Barbara on February 6, 2024
    • Reply
    • Hi Barbara, You add the butter to the bowl with the egg yolks, milk, etc. Enjoy!

      • — Jenn on February 6, 2024
      • Reply
  • Could you use sour cream or yogurt instead of milk?

    • — KB on January 31, 2024
    • Reply
    • I wouldn’t recommend it – sorry!

      • — Jenn on February 1, 2024
      • Reply
  • These look wonderful…and SO easy! Can you gently fold in any berries to the batter before baking, in addition to those placed on the top after they’re baked? Or would that change the consistency and cause th no to bake properly?

    • — Kimberly S. on January 30, 2024
    • Reply
    • Hi Kimberly, I don’t recommend it. The fruit will add liquid to the cakes and throw off the wet/dry ratios. Hope you enjoy them nevertheless!

      • — Jenn on January 30, 2024
      • Reply
      • Absolutely delicious and really easy! Makes such an elegant dessert. Love that it’s super light as well. I get rave reviews when I serve this. I have made a blueberry compote to accompany but have also used fresh berries. Make this! You won’t regret it!

        • — Janet on February 16, 2024
        • Reply
  • I need to serve four people; only have eight inch ramekins.
    Should I fill 6 of them 3/4 full?or fill four right up to the top?
    Reheating instructions are not at the end if the recipe…or am I missing them? Thank you.
    Thank you.

    • — Diana on January 17, 2024
    • Reply
    • Hi Diana, I’d use four 8-inch ramekins. Bake time will be a bit longer; if you find that the tops are getting too browned before they are done baking, loosely lay a piece of foil over top of them. And the reheating instructions are in the make-ahead section of the recipe (at the very bottom). Hope that helps!

      • — Jenn on January 17, 2024
      • Reply
  • Question: can I use any fruit other than lemon?

    • — Ilana Sterman on January 16, 2024
    • Reply
    • Hi Ilana, A few people have commented they’ve made this using oranges or limes. Hope you enjoy if you try either one!

      • — Jenn on January 16, 2024
      • Reply
  • I successfully subbed King Arthur gluten free all purpose flour. I would cut the sugar a bit, both otherwise super tasty and really quite easy!

    • — Amanda K. on January 8, 2024
    • Reply
  • Absolutely delicious! My egg whites never got to the stiff peak phase, but the dessert was still yummy.

    • — CindyG on November 26, 2023
    • Reply
  • Hi! Do you have a preferred ramekin set that you could share? I am in need of one and would love to make some of your recipes that use them. Thank you!

    • — Samantha on November 18, 2023
    • Reply
    • Hi Samantha, I like these. 🙂

      • — Jenn on November 20, 2023
      • Reply
  • This has become one of our favorite. The flavor is so refreshing I add a little less sugar. A must to make it is always a big hit.

    • — Connie Reggiannini on October 22, 2023
    • Reply
    • Wow, stumbled across this last night. Absolutely amazing, this will be a regular. Thank you just beautiful 💛

      • — Hilary S on October 29, 2023
      • Reply
    • Hi, How much less sugar please?

      • — Mimo on January 12, 2024
      • Reply

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