Ingredients
For the Lemon Pudding Cakes
- 3 large eggs, separated
- ¾ cup (150g) granulated sugar
- 2 tablespoons unsalted butter, melted
- ⅓ cup (80ml) freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1 cup (240ml) whole milk, room temperature
- ⅓ cup (40g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For Serving
- Powdered sugar
- Fresh berries
- Whipped cream
- Lemon slices
Why You’ll Love These Cakes
- Two desserts in one: cake and pudding
- Bright, fresh lemon flavor
- Elegant individual servings
- Light and not overly sweet
- Perfect spring and summer dessert
- Simple ingredients
Instructions
Step 1: Prepare the Oven
Preheat oven to 350°F (175°C).
Lightly grease six 6-ounce ramekins.
Place the ramekins in a large baking dish.
Set aside.
Step 2: Separate the Eggs
Carefully separate the eggs.
Place:
- Egg yolks in one bowl
- Egg whites in another clean bowl
Step 3: Make the Lemon Base
Whisk together:
- Egg yolks
- Sugar
- Melted butter
until smooth.
Add:
- Lemon juice
- Lemon zest
- Vanilla extract
Whisk until combined.
Step 4: Add Dry Ingredients
Whisk in:
- Flour
- Salt
until smooth.
Gradually add the milk while whisking continuously.
The batter will be thin.
This is normal.
Step 5: Whip the Egg Whites
Using an electric mixer, beat the egg whites until stiff peaks form.
The whites should be glossy and hold their shape.
Step 6: Fold the Egg Whites Into the Batter
Gently fold the beaten egg whites into the lemon mixture.
Do not completely blend them in.
Small clouds of egg white should remain visible.
This helps create the cake layer during baking.
Step 7: Fill the Ramekins
Divide the batter evenly among the prepared ramekins.
The batter will appear very liquid.
Don’t worry—the layers form during baking.
Step 8: Create a Water Bath
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
The water bath helps the pudding bake gently and evenly.
Step 9: Bake
Bake for 35–40 minutes.
The cakes are ready when:
- The tops are lightly golden
- The centers jiggle slightly
- The sponge layer feels set when touched
Step 10: Cool Slightly
Remove the ramekins from the water bath.
Allow them to cool for 10–15 minutes.
Serve warm or chilled.
Flavor Variations
Meyer Lemon Pudding Cakes
Use Meyer lemons for a sweeter, floral citrus flavor.
Lemon Raspberry Pudding Cakes
Place a few fresh raspberries in the bottom of each ramekin before filling.
Lemon Blueberry Pudding Cakes
Add:
- ½ cup fresh blueberries
to the batter.
Lemon Coconut Pudding Cakes
Replace:
- ¼ cup milk
with coconut milk and add:
- ¼ cup shredded coconut
Orange Pudding Cakes
Replace lemon juice and zest with fresh orange juice and zest.
Tips for Success
Use Fresh Lemon Juice
Freshly squeezed juice provides the brightest flavor.
Don’t Overmix the Egg Whites
Leaving some visible egg white streaks helps create the signature layers.
Use a Water Bath
This ensures a creamy pudding texture.
Serve Slightly Warm
The pudding layer is at its silkiest when still a little warm.
Storage
Refrigerator
Store covered for up to 3 days.
Serve chilled or gently warmed.
Freezing
Not recommended, as the pudding layer may separate after thawing.
Serving Suggestions
Top with:
- Powdered sugar
- Fresh berries
- Sweetened whipped cream
- Lemon zest
- Mint leaves
Pair with:
- Tea
- Coffee
- Sparkling lemonade
- Fresh fruit
Nutrition (Per Serving)
- Calories: 180
- Protein: 5g
- Carbohydrates: 27g
- Fat: 6g
- Fiber: 1g
- Sugar: 23g
(Values are approximate.)
Delicately sweet with a burst of sunny lemon flavor, these Lemon Pudding Cakes are a delightful dessert that feels both comforting and elegant. With their fluffy cake tops and silky pudding centers, they’re a timeless treat that’s sure to brighten any table.
