Name: Lemon Pudding Cakes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large eggs, separated; 3/4 cup (180ml) whole milk, at room temperature; 2 Tablespoons (28g) unsalted butter, melted and slightly cooled; 2 teaspoons lemon zest; 1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons); 1 teaspoon pure vanilla extract; 1/3 cup (41g) all-purpose flour (spooned & leveled); 1/4 teaspoon salt; 1 cup (200g) granulated sugar, divided; Optional: 1 Tablespoon confectioners’ sugar for dusting and/or fresh berries and lemon slices for garnish

Jump to Recipe· 4.3 from 73 reviews

If you’re looking for a dessert that feels like a cozy hug on a plate, you have to try this Lemon Pudding Cakes Recipe. It’s a delightful combination of light, airy cake and smooth, tangy pudding that dances on your tongue with bright lemon flavor. Every bite is a perfect balance of sweet and tart, with a delicate texture that’s creamy yet fluffy. It’s one of those special treats that’s surprisingly simple to make but impressive enough to serve to friends or to indulge in by yourself. I’m so excited to share this recipe because it truly turns everyday ingredients into something magical.

Ingredients You’ll Need

The left side of the image shows a white marbled surface with several ingredients arranged neatly: four yellow lemons, one lemon cut in half showing its bright yellow inside, three brown eggs, a small white bowl filled with a dark liquid, a larger white bowl with white granulated sugar, a metal measuring cup filled with white flour, a glass measuring cup filled with white milk, and a lemon zester with a black handle. The right side of the image shows a clear glass bowl on the same white marbled surface with some egg whites inside, a woman's hand holding a white egg yolk separator shaped like a small animal with an orange yolk resting in it, and several brown eggshells scattered around. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward, but each one plays a crucial role in achieving that perfect texture and vibrant lemon taste. Together, they create a harmony that makes this dessert so irresistible.

3 large eggs, separated: Essential for creating the light, airy texture by whipping the whites into peaks.
3/4 cup whole milk, at room temperature: Adds creaminess and tender moisture to the pudding base.
2 tablespoons unsalted butter, melted and slightly cooled: Brings richness and smooth mouthfeel to the batter.
2 teaspoons lemon zest: Infuses fresh, bright citrus oils that amplify the lemon flavor.
1/2 cup fresh lemon juice, at room temperature: Provides the signature tang that makes this dessert refreshingly vibrant.
1 teaspoon pure vanilla extract: Balances the tartness with a warm, aromatic undertone.
1/3 cup all-purpose flour (spooned & leveled): Helps thicken the pudding and give the cakes structure without weighing them down.
1/4 teaspoon salt: Enhances all the flavors and rounds out the sweetness.
1 cup granulated sugar, divided: Splitting the sugar between the batter and egg whites ensures a perfect balance of sweetness and stability.
Optional: 1 tablespoon confectioners’ sugar for dusting and/or fresh berries and lemon slices: Adds a pretty finishing touch and extra flavor layers.

How to Make Lemon Pudding Cakes Recipe

Step 1: Prep Your Setup

First things first, preheat your oven to 350°F (177°C). Grease six or seven 6-ounce ramekins generously with butter or a nonstick spray to ensure your cakes come out easily. Place the ramekins snugly into a large baking pan or casserole dish that will serve as a water bath—a key to cooking these cakes gently and evenly for that perfect pudding texture.

Step 2: Mix the Lemon Batter

In a large bowl, whisk together the egg yolks, whole milk, melted butter, lemon zest, fresh lemon juice, and vanilla extract until everything is smooth and combined. Then, sprinkle in the flour, salt, and 3/4 cup of sugar, whisking until you have a silky lemony batter that’s ready for the magical fluffy step.

Step 3: Whip the Egg Whites

Using a mixer fitted with a whisk attachment, beat the egg whites on medium-high speed for a couple of minutes until they begin to foam softly. Gradually sprinkle on the remaining 1/4 cup of sugar and continue beating until the whites hold stiff, glossy peaks. This stage is essential to get those incredible, cloud-like cakes that rise beautifully.

Step 4: Fold in the Egg Whites

Start by adding about a third of the whipped egg whites into the lemon batter, folding gently but thoroughly to lighten it up without losing air. Repeat this process with the remaining egg whites in two more batches, carefully folding each time. The batter will become thick, airy, and just begging to be baked into perfection.

Step 5: Fill and Set in a Water Bath

Divide the batter evenly among your prepared ramekins, filling nearly to the top for that signature puffed-up look. Place them back into the baking pan and slowly pour hot water into the pan until it reaches halfway up the sides of the ramekins. This water bath keeps the cooking gentle and keeps the edges from toughening.

Step 6: Bake to Puffy Perfection

Carefully slide the casserole dish into the oven and bake for 35 to 40 minutes. You want light golden brown tops that are slightly puffy and tender in texture. Removing them too late can overcook the pudding underneath, so keep an eye near the 35-minute mark. Once done, carefully lift the ramekins out using tongs or oven mitts and let the cakes cool for about 15 to 20 minutes.

How to Serve Lemon Pudding Cakes Recipe

The image shows a close-up of a clear glass bowl filled with a soft, yellow lemon dessert that has a light and fluffy texture. The top layer is dusted with powdered sugar, giving it a slightly grainy and white finish. On the top left, there is a thin slice of lemon resting gently on the dessert, adding a bright yellow color with a smooth texture. Next to the lemon slice, a single plump blueberry with a smooth, dark blue skin sits on the surface. A silver spoon scoops into the dessert, revealing a creamy and smooth yellow interior beneath the slightly spongy top layer. The bowl is placed on a white marbled surface with a soft pink cloth and white flowers nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cakes are beautiful on their own but a light dusting of confectioners’ sugar can transform them into something truly special. Fresh berries like raspberries or blueberries add a pop of color and extra tartness, while thin lemon slices highlight the citrusy charm and make it feel festive.

Side Dishes

If you’re serving Lemon Pudding Cakes Recipe as part of a gathering, consider pairing them with a dollop of softly whipped cream or a scoop of vanilla ice cream. Light, fresh fruit salads also complement the bright lemon notes and keep the meal feeling balanced and refreshing.

Creative Ways to Present

For an elegant touch, serve the cakes in their ramekins right at the table and provide petite spoons for a cozy presentation. Alternatively, carefully unmold the cakes onto pretty dessert plates and add a drizzle of berry coulis or lemon glaze for a restaurant-worthy finish that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Pudding Cakes Recipe covered tightly in the refrigerator for up to three days. This helps lock in moisture and keep the cakes soft and delicate so you can enjoy them fresh even a couple of days later.

Freezing

While these cakes are best enjoyed fresh, you can freeze them if needed. Wrap each cake or ramekin tightly with plastic wrap followed by foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge to preserve the quality and texture.

Reheating

To bring back that fresh-from-the-oven feel, gently warm your cakes in the microwave for about 15-20 seconds or until just heated through. Avoid overheating, as this can toughen the tender pudding base and reduce that heavenly softness.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is highly recommended for the brightest flavor and natural tartness in the Lemon Pudding Cakes Recipe. Bottled lemon juice often lacks the fresh acidity and can make the flavor less vibrant.

What if I don’t have ramekins? Can I use a different baking dish?

Ramekins are ideal for this recipe because the cakes cook evenly in individual portions, but you could use a shallow baking dish. Just note that the baking time will change, and the texture might be less fluffy and more like a lemon pudding.

Why does this recipe use a water bath to bake?

The water bath provides gentle, even heat, preventing the cakes from drying out or baking too quickly on the edges. It creates that creamy pudding texture beneath the delicate, airy cake top that’s so signature to this dessert.

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with an equal amount of a gluten-free flour blend that can be used for baking. Make sure it’s one that includes a binding agent like xanthan gum to maintain the structure.

How do I know when the cakes are perfectly baked?

The cakes should be lightly browned and puffed up on top but still slightly jiggly in the center. Overbaking will cause the pudding base to firm up too much, so aim for that delicate balance around 35 minutes.

Final Thoughts

There’s something truly magical about this Lemon Pudding Cakes Recipe that makes it feel like a celebration in every bite. Light yet rich, tangy yet sweet, it’s a dessert that’s perfect whether you’re looking to impress guests or treat yourself after a long day. Give this recipe a try and watch how beautifully simple ingredients come together to create a memorable, luscious dessert that everyone will love.

Lemon Pudding Cakes Recipe

Ingredients You’ll Need