Lemon Pudding Cakes

Spoonful of lemon pudding cake in ramekin.

Lemon pudding cakes are easy to make from scratch. This magic cake bakes into two layers from the same batter. Creamy pudding, underneath a layer of fluffy, moist cake. Lemon lovers will crave this warm and tangy cake.

Author Amber Brady

Prep Time 20

Cook Time 35

Total Time 55

Yields servings

Ingredients

3 large eggs, separated
1 cup (237 ml) milk
2 tsp lemon zest, (about 2 lemons)
⅓ cup (80 ml) fresh lemon juice, (about 2 lemons)
2 Tbsp (28 g) unsalted butter, melted
¼ tsp salt
⅓ cup (40 g) all-purpose flour, (stir, spoon & level)
1 cup (200 g) granulated sugar
powdered sugar for serving, optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray six 6oz ramekins with nonstick cooking spray.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on low speed until foamy, then increase the speed to medium until soft peaks form. Testing peaks frequently.
Use a spatula to gently fold the egg whites into the cake batter, until mostly combined. Mixture will be slightly lumpy and semi-separated (foamy on top and more liquid/runny on bottom.)
Ladle the batter evenly into the ramekins and place ramekins inside a large roasting pan. Use a pitcher to carefully pour warm tap water into the roasting pan until it reaches 1-inch or halfway up the sides of the ramekins.
Carefully place the pan in the oven and bake for 30-45 minutes, or until the cakes are lightly brown and the cake springs back when touched in the center.
Use tongs to carefully remove the ramekins from the water bath to cool on a wire rack for about 10-20 minutes before consuming. OPTIONAL: To serve, dust with powdered sugar.

Notes

STORING: Store leftovers in original dishes covered with plastic wrap in the fridge up to 2 days.
LEFTOVERS: May eat leftovers cold or nuke them individually in the microwave for 20-30 seconds each. Alternately warm multiple cakes on a baking sheet in the oven at 350˚F for 10-15 minutes. NOTE: Re-heating may alter the texture of the pudding (making it slightly rubbery).
FOR ONE LARGE CAKE: Use a 1.5qt baking dish or 8-inch square/round cake pan. Make sure it will fit inside the roasting pan for the water bath. Bake at 350˚F for 45-55 minutes.

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