Name: Lemon Pudding Cakes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large eggs, separated; 1 cup granulated sugar; 2 tablespoons unsalted butter, melted; 1 tablespoon lemon zest; 1/3 cup fresh lemon juice; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 1/4 cups whole milk

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If there’s one dessert that always gets a chorus of “wow” from family and friends, it’s Lemon Pudding Cakes. These magical little cakes bake up with a fluffy, golden sponge top that gives way to a silky lemon pudding base underneath—pure bliss in every spoonful. With bright citrus flavor and an irresistibly creamy texture, they’re the perfect balance of tangy and sweet, making them a welcome treat any time of year.

Lemon Pudding Cakes Recipe - Recipe Image

Ingredients You’ll Need

One of the many great things about Lemon Pudding Cakes is that the ingredient list is short and full of everyday staples. Each component plays a starring role, coming together to deliver that signature melt-in-your-mouth texture and bold, zesty flavor.

Eggs (3 large, separated): The secret to the cake’s lightness and its luscious pudding layer lies in properly separated eggs—whites for loft, yolks for richness.
Granulated sugar (1 cup): Sweetens the cakes just enough while letting the lemon take the stage.
Unsalted butter (2 tablespoons, melted): Adds a subtle richness that makes each bite extra decadent.
Lemon zest (1 tablespoon): Packs a punch of bright, aromatic flavor that perfumes the entire dessert.
Fresh lemon juice (1/3 cup): Gives the cakes their essential tartness and wakes up all the flavors.
All-purpose flour (1/4 cup): Just enough to provide structure without weighing down the delicate crumb.
Salt (1/4 teaspoon): Balances and sharpens the sweet and acidic elements beautifully.
Whole milk (1 1/4 cups): Makes for a soft, pillowy crumb while ensuring a creamy pudding beneath the sponge.

How to Make Lemon Pudding Cakes

Step 1: Prepare the Ramekins and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Lightly grease six 6-ounce ramekins to keep the pudding cakes from sticking, and arrange them in a large baking dish. This setup is essential because we’ll be using a gentle water bath to bake these beauties to perfection.

Step 2: Whisk the Yolks and Flavorings

In a big mixing bowl, whisk together the egg yolks, granulated sugar, melted butter, lemon zest, and fresh lemon juice. Mix until the blend is smooth and the sugar looks mostly dissolved. You’ll notice a divine citrus scent start to float up as you whisk—this is your first clue you’re heading towards Lemon Pudding Cake greatness!

Step 3: Add Dry Ingredients and Milk

Now, sprinkle in the flour and salt, whisking gently just until everything is incorporated. Start to add the milk slowly, whisking as you go. The batter will be thin, but don’t worry—that’s exactly what helps create the magical pudding layer beneath the cake.

Step 4: Beat and Fold in the Egg Whites

Using a clean bowl and beaters, whip the egg whites until stiff peaks form. This step is non-negotiable—the fluffy whites are what give the Lemon Pudding Cakes their signature lift and airy top layer. Gently fold the whipped egg whites into the lemon mixture, being careful not to deflate them. The goal is to keep it light and pillowy.

Step 5: Divide and Set Up the Water Bath

Pour the airy batter evenly into your prepared ramekins. Then, fill the baking dish with hot water so it comes about halfway up the sides of the ramekins. This water bath ensures gentle, even baking for that blissful pudding-cake separation.

Step 6: Bake to Perfection

Transfer the baking dish into your preheated oven and bake for 35 to 40 minutes. The cakes are ready when the tops are set and have a light golden hue. Not only will you see the transformation, but your kitchen will be filled with the scent of fresh lemons.

Step 7: Cool and Serve

Carefully remove the ramekins from the water bath (they’ll be hot!). Let them cool slightly before serving—you can offer these warm for a gooey pudding texture or chill them for a firmer, refreshing treat. Dust with powdered sugar right before serving for that classic, elegant finishing touch.

How to Serve Lemon Pudding Cakes

Garnishes

A light dusting of powdered sugar is the classic finish for Lemon Pudding Cakes. You can also top with fresh whipped cream, a twist of lemon peel, or a few fresh berries for a pop of color and even more freshness.

Side Dishes

Lemon Pudding Cakes are rich but balanced, so they play well with other simple, bright sides. Pair them with a crisp fruit salad, a scoop of vanilla ice cream, or delicate shortbread cookies. These accompaniments add texture and complementary flavors, making dessert feel special and complete.

Creative Ways to Present

For a dinner party, serve the cakes right in the ramekins for an elegant, individual touch. If you want to make it extra special, unmold each pudding cake onto a pretty plate and drizzle with a touch of berry coulis or sweetened crème fraîche. Edible flowers or thinly sliced candied lemons can also turn the presentation into a showstopper.

Make Ahead and Storage

Storing Leftovers

If you have any Lemon Pudding Cakes left (which isn’t always the case!), cover the cooled ramekins with plastic wrap and refrigerate. They’ll keep beautifully for up to three days, and you’ll find the pudding layer becomes even silkier after a rest in the fridge.

Freezing

While these cakes are best enjoyed fresh, you can freeze them if needed. Once they’re completely cooled, wrap each ramekin tightly in plastic wrap and then foil. Freeze for up to one month. Thaw overnight in the refrigerator before reheating or enjoying chilled.

Reheating

To recapture that freshly baked magic, reheat single portions (uncovered) in the microwave for 20-30 seconds or in a 300°F oven for a few minutes until just warmed through. Be careful not to overheat them, as you want the pudding layer to stay soft and luscious.

FAQs

Can I make Lemon Pudding Cakes ahead of time?

Definitely! These cakes are fantastic made a day or two in advance. Simply bake, cool, and refrigerate. They taste just as good cold or can be gently rewarmed before serving.

Do I need to use ramekins, or can I bake this in a big dish?

Ramekins give you that classic individual serving and ensure the perfect pudding-to-cake ratio, but you can make Lemon Pudding Cakes in a single baking dish as well. Just keep an eye on the bake time, as it might need a few extra minutes.

Why do I need a water bath?

The water bath keeps the temperature gentle and even, preventing the cakes from overbaking and ensuring that creamy, pudding-like bottom. It’s the secret to the luscious two-layer effect!

Can I add other flavors or mix-ins?

If you want to play with the recipe, try adding a dash of lemon extract for intensified lemon flavor, or scatter fresh raspberries in the batter before baking for a fruity twist. Just don’t overdo it—these cakes are all about the lemon.

What can I do if I don’t have fresh lemons?

Fresh lemons deliver the brightest flavor, but in a pinch, bottled lemon juice and dried zest can work. It won’t be quite as vibrant, but your Lemon Pudding Cakes will still be delicious and satisfyingly tangy.

Final Thoughts

I can’t encourage you enough to give Lemon Pudding Cakes a try—there’s just something irresistible about the way each spoonful melts in your mouth. With that sunny lemon tang and creamy, cloud-like texture, they’re sure to win over anyone who tastes them. So grab your ramekins, whisk up some magic, and get ready to fall in love with this classic comfort dessert!

Lemon Pudding Cakes Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in these delightful Lemon Pudding Cakes that magically separate into a light sponge top and creamy pudding base when baked. Bursting with lemony flavor, these individual cakes are a perfect balance of sweet and tangy.

Ingredients

Scale

For the cakes:

3 large eggs, separated
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1 tablespoon lemon zest
1/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups whole milk

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease six 6-ounce ramekins. Place them in a large baking dish.
Mix the batter: In a large bowl, whisk together egg yolks, sugar, melted butter, lemon zest, and lemon juice. Add flour, salt, and milk, whisking until smooth.
Beat egg whites: In a clean bowl, beat egg whites until stiff peaks form. Fold gently into the lemon mixture.
Bake: Divide batter among ramekins, place in a water bath, and bake for 35–40 minutes until set.
Serve: Cool slightly and serve warm or chilled, dusted with powdered sugar.