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.
It is very similar to this Chocolate Pudding Cake (if you are looking for something chocolatey)!
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.
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.
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.
Now whisk in the milk, lemon juice and lemon zest, just until combined.
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.
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.
Serve your Lemon Pudding Cakes warm sprinkled with powdered sugar and topped with berries.
Related Recipes
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Warm Lemon Pudding Cakes
Equipment
- 1 cup individual ramekins
- large baking dish
Ingredients
- 2 large eggs – whites and yolks separated
- ¼ tsp table salt
- 1 cup sugar
- 4 tbsp all purpose flour
- ¼ cup butter melted and slightly cooled
- 1 cup milk
- 1 lemon 1 tbsp zest and 3 tbsp 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 tbsp lemon zest, and 3 tbsp 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.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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