Lemon Pudding Cake

by Myles

Lemon, just like orange, tangerine, and grapefruit, is a very healthy citrus fruit. According to studies, it supports heart health, helps control weight, serves as a protection against anemia, prevents kidney stones, and improves digestive health, just to mention a few.

And you don’t have to worry about ingesting lemon as is because there are many ways in which you can incorporate it into your diet. You can make lemonade, muffins with lemon glaze, fruit salad, baklava, and many more. Yes, it is the secret to a handful of delicious dessert recipes.

From marmalade, tarts, curds, drinks, pastries, cakes to puddings, there are many things that you can do with lemons. More so if you have them growing in your backyard. And speaking of puddings and cakes, have you had a Lemon Pudding Cake before? Oh my, you’ll gonna love it!

Imagine a fluffy lemon cake with a rich lemon pudding on the bottom. The texture is so great, and the taste? It’s out of this world! So if you are looking for something exciting to make for dessert, you should try this Lemon Pudding Cake recipe.

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Lemon Pudding Cake

  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes + cooling time
  • Yield: 6 1x


These lovely Lemon Pudding Cakes come with a luscious lemon pudding beneath the fluffy cake itself. With a super simple cake batter and a few ingredients, you can make this dessert together so easily!



1 c. milk

3 large eggs (separated)

2 tsp. lemon zest

6 tbsp. lemon juice

2 tbsp. unsalted butter

1/4 tsp. salt

1 c. sugar

6 tbsp. all-purpose flour

Fresh berries (for serving, if desired)

Confectioner’s sugar (for serving, if desired)


  1. Set a rack in the middle position and preheat the oven to 350 degrees Fahrenheit.
  2. Spray six 6 -oz ramekins with nonstick cooking spray. Set aside.
  3. Whisk together the egg yolks, lemon zest, lemon juice, milk, salt, and butter in a large bowl. Add the sugar and flour. Whisk until smooth.
  4. Using the bowl of an electric mixer, beat the egg whites until soft peaks form.
  5. Add about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites, and using a rubber spatula, gently fold into the lemon mixture until smooth.
  6. Arrange the prepared ramekins on a baking dish (9 X 13-inch). Spoon the batter evenly into the ramekins. Pour water (at room temperature) into the pan. The water should reach halfway up the sides of the ramekins.
  7. Place the baking pan in the oven and bake for about 40 to 45 minutes or until the cakes get fluffy and the tops are light golden brown.
  8. Remove the ramekins from the baking pan using a thong and move them to a rack. Allow them to cool for about 20 minutes.
  9. Dust with confectioner’s sugar and top with berries before serving.


  • For the milk, you can utilize either low-fat or whole.
  • The batter should be light, liquidy, and foamy after folding in the egg whites.

Wondering if you can make Lemon Pudding Cakes ahead of time? Yes, you can. Once they are completely cool, simply cover them with plastic wrap and then store them at room temperature. When you are ready to serve, heat them in the oven (350 degrees Fahrenheit) for about 10 to 15 minutes.

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