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You are here: Home / Recipes / Dessert

Warm Lemon Pudding Cakes

By Susie Weinrich · Date Nov 28, 2022· Leave a Comment · May contain affiliate links.

a ramekin with lemon cake topped with powdered sugar and raspberries
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Lemon Pudding Cakes are a delicious combo of light lemon cake and warm pudding. The batter is poured into individual ramekins and baked. The cake bakes to the top and the lemony pudding forms underneath.

a ramekin with lemon cake topped with powdered sugar and raspberries

It is very similar to this Chocolate Pudding Cake (if you are looking for something chocolatey)!

Table of Contents hide
1 Why Make This Recipe
2 Ingredients
3 Step by Step Picture Instructions
4 Related Recipes
5 Did you make this recipe?
6 Warm Lemon Pudding Cakes

Why Make This Recipe

  • If you like lemon desserts, this is going to be a new favorite for sure!
  • The lemon flavor is nice and bright, perfect for a Spring Dinner or Easter Dinner Dessert.
  • The citrus is also a great flavor to have after a heavier meal, like a summer BBQ.
  • Made with easy ingredients like eggs, flour, sugar, lemon and milk.
  • They are simple to make, yet look and taste like restaurant quality!

Ingredients

Here are the ingredients you need to make Lemon Pudding Cake, you probably already have a lot of them in your baking cabinet and fridge.

Plus I’m including some helpful tips on a few ingredients.

lemon pudding cake ingredients on a table, with labels

Large Eggs – You will need to separate the eggs, meaning you remove the yolk from the whites. If you have not done that before you can watch a great tutorial on how to separate eggs here.

Egg Whites – After you separate the eggs you will be beating the whites to stiff peaks. This will take a little time, around 5 minutes.

Stiff Peaks – Also called firm peaks. The peak of the fluffy egg whites stands straight up and does not fall when the beaters are pulled out.

Lemon – Pro Tip, you will want to zest the lemon with a zester or rasp before you squeeze the juice.

Berries – I happen to have raspberries on this day. But strawberries, blackberries, blueberries or a combo of all would be amazing!

Step by Step Picture Instructions

Start by preheating the oven to 350 degrees. You will also want to put a few cups (2-3 cups) of water on to boil.

Also grab 5 ramekins, about 1 cup in size. Spray them with baking spray and place them in a large baking dish. Set aside.

ramekin cups being sprayed with non stick spray

With an electric mixer, whisk the eggs with the table salt until they form stiff peaks. Set aside.

In another medium bowl, by hand whisk together the sugar and flour. Add in the egg yolks and melted butter. This mixture will be super crumbly, but that is ok.

lemon colored crumbly batter in a bowl

Now whisk in the milk, lemon juice and lemon zest, just until combined.

lemon pudding cake batter

Finally whisk in 1 cup of the firm egg whites.

Then, by hand, gently fold in the remaining egg whites until they are combined into the batter.

folding egg whites batter

After Schitt’s Creek folding debacle I think I am obligated to say what “folding in” in is. LOL!

Folding In – Combining two ingredients in a delicate manner by using a spoon to lift the two mixtures together, turning them over so they combine.

Divide the batter equally among the 5 ramekins.

Very carefully pour the boiling water into the baking dish so that it goes just about ½ way up the outside of each ramekin.

Bake for 30 minutes.

Carefully remove the ramekins from the baking dish and place on a cooling rack to lightly cool, about 15 minutes.

lemon pudding cakes cooling in a wire rack

Serve your Lemon Pudding Cakes warm sprinkled with powdered sugar and topped with berries.

a bite taken out of the lemon pudding cake, showing the pudding under the cake

Related Recipes

  • No-Bake Chocolate Pot de Crème
  • blueberry breakfast cake with a slice taken out.
    Blueberry Breakfast Cake
  • chocolate pudding cake in an 8x8 pan
    Hot Fudge Pudding Cake
  • butterscotch pudding in a mason jar topped with whipped cream and chocolate
    Homemade Butterscotch Pudding

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a white cup with lemon pudding cake topped with powdered sugar and raspberries

Warm Lemon Pudding Cakes

A delicious individual dessert with lemon cake on top and a warm lemon pudding on the bottom, all baked together in one cup. Serve topped with powdered sugar and berries.
5 from 1 vote
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Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Cooling: 15 minutes minutes
Total Time: 1 hour hour
Servings: 5 individual pudding cakes
Calories: 319kcal
Author: Susie Weinrich

Equipment

  • 1 cup individual ramekins
  • large baking dish

Ingredients

  • 2 large eggs - – whites and yolks separated
  • ¼ teaspoon table salt
  • 1 cup sugar
  • 4 tablespoon all purpose flour
  • ¼ cup butter - melted and slightly cooled
  • 1 cup milk
  • 1 lemon - 1 tablespoon zest and 3 tablespoon lemon juice
  • 3 cups boiling water

Garnish

  • berries - raspberries, blueberries, blackberries or strawberries
  • powdered sugar

Instructions
 

  • Start by preheating the oven to 350°.
    Spray the ramekins with baking spray and place in the large baking pan.
    Melt the butter and set aside to cool a little.
    Put the 3 cups of water on to boil.
  • With an electric mixer beat/whisk the egg whites and table salt until they form stiff peaks. This may take up to 5 minutes. Set aside.
    Stiff Peaks – Also called firm peaks. The peak of the fluffy egg whites stands straight up and does not fall when the beaters are pulled out.
  • In a medium sized mixing bowl, by hand whisk together the sugar and flour.
    Whisk in the egg yolks and melted butter. It will be crumbly at this point, but that is ok.
    Now whisk in the 1 cup milk, 1 tablespoon lemon zest, and 3 tablespoon lemon juice.
  • Finally whisk in 1 cup of the whisked egg whites.
  • Now, gently fold in the remaining egg whites until they are incorporated in the batter.
  • Pour the batter equally among the prepared ramekins.
  • Very carefully pour the boiling water into the baking dish so that it goes about half way up the outside of the ramekins.
  • Bake for 30 minutes until the cake is set.
  • Carefully remove the ramekins from the baking dish and set on a cooling rack for about 15 minutes.
  • Serve your Lemon Pudding Cakes warm dusted with powdered sugar and topped with fresh berries.

Recipe Tips and Notes:

BERRIES – Use whatever berries you like or are in season. Blueberries, raspberries, strawberries or blackberries are great!
 
STORING – Store uneaten lemon Pudding Cakes covered in the fridge for 2-3 days. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 319kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 244mg | Potassium: 128mg | Fiber: 1g | Sugar: 43g | Vitamin A: 462IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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