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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My son-in-law, a professional chef who rarely makes positive comments on my cooking, last night declared these to be the best dessert he has ever eaten. Another home run for Jenn Segal.
These were good, but mine were mostly cake and only had a small amount of pudding on the bottoms. I wonder if mine were overcooked. I cooked them for 42 minutes in a glass 13 * 9 dish which perhaps bakes faster than metal. Plus the dish is at most 2 inches high so perhaps too much of the cakes were above the water bath (bain-marie).
Coming across this late. I made a version from another site and a commenter said there’s more pudding if the water comes up higher. I used ramekins of two different sizes (all I had) and this explains the difference in pudding!
Thanks for sharing this recipe! Hoping to make this, but the ramekins I have are only 2.5 ounces! Do you think I could just watch carefully for a much shorter time or will such a big size difference affect the consistency?
Hi Lydia, you can use the 2½ ounce ramekins, and I think the consistency should be fine, but they will be really tiny! The bake time will be shorter, but I’m not sure by how much, so just keep a close eye on them.
First time making these and they were EXCELLENT!
Definitely a recipe I will save and make pretty often!
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.
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
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!
Thank you!! So very nice to be able to ask questions about your recipes and receive a quick answer. Really appreciate your recipes.
Andrea
Jen,
If I make these on a Thursday will they keep until Sunday when I plan on serving them? Thanks…love your site!
Hi Brenda, a day ahead is okay, but I wouldn’t recommend holding them from Thursday to Sunday – sorry!
Hi Jenn, could this be baked in a loaf pan? If so, how long would I bake it?
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!
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.
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.