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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.
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