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; 1 Tablespoon confectioners’ sugar for dusting; Fresh berries and lemon slices for serving

Jump to Recipe· 4.2 from 83 reviews

If you’re on the hunt for a dessert that feels like sunshine on a plate, then this Lemon Pudding Cakes Recipe is your new best friend. It’s light, fluffy, and perfectly tangy with just the right hint of sweetness. Imagine delicate little cakes that boast a pudding-like softness beneath a golden, airy top — all made with simple ingredients that come together in a magic water bath bake. Whether you’re treating yourself on a cozy afternoon or impressing guests with minimal fuss, this Lemon Pudding Cakes Recipe is a delightful way to brighten any day.

Ingredients You’ll Need

The image shows a top view of fresh baking ingredients on a white marbled surface. On the left side, there are four whole bright yellow lemons, one lemon cut in half showing its juicy inside, three brown eggs, a small glass bowl with a dark liquid (vanilla), a metal measuring scoop filled with white flour, a bowl with white sugar, and a glass cup with milk. A lemon zester is placed horizontally underneath the lemons. On the right side, there is a clear glass bowl with separated egg whites inside, and a white and orange ceramic egg yolk separator holding a bright orange yolk above the bowl. Broken eggshells are scattered around the bowl. photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly straightforward, but every single one plays a crucial role. From the creamy whole milk that adds richness to the bright lemon juice that gives the cakes their signature zing, each element works in harmony for an unforgettable dessert.

3 large eggs, separated: Eggs provide structure and the whipped whites bring that airy lift.
3/4 cup (180ml) whole milk, at room temperature: Milk adds creaminess and moisture, balancing the tart lemon.
2 Tablespoons (28g) unsalted butter, melted and slightly cooled: Butter offers a subtle richness and helps the batter come together.
2 teaspoons lemon zest: Fresh zest packs the bright, citrusy aroma that makes these cakes sing.
1/2 cup (120ml) fresh lemon juice, at room temperature: The heart of the recipe’s bold, tangy flavor.
1 teaspoon pure vanilla extract: Adds a gentle floral sweetness that rounds out the lemon’s sharpness.
1/3 cup (41g) all-purpose flour (spooned & leveled): Flour gives body to the pudding while keeping it light.
1/4 teaspoon salt: Enhances the other flavors and balances sweetness.
1 cup (200g) granulated sugar, divided: Provides sweetness with a delicate crunch on top after baking.
Optional: 1 Tablespoon confectioners’ sugar for dusting and/or fresh berries and lemon slices: Perfect for that pretty finishing touch.

How to Make Lemon Pudding Cakes Recipe

Step 1: Prep Your Ramekins and Oven

Start by preheating your oven to 350°F (177°C) and greasing 6 or 7 six-ounce ramekins with butter or nonstick spray. These little dishes will cradle the batter as it bakes in a gentle water bath, which is essential to achieve the delicate, custard-like texture without drying out.

Step 2: Mix the Lemon Batter Base

In a large bowl, whisk together the egg yolks, whole milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth. Then add in the flour, salt, and 3/4 cup of the sugar, mixing just until combined. This lemon-rich batter sets the bright flavor foundation of your cakes.

Step 3: Whip the Egg Whites to Stiff Peaks

Using a mixer, beat the egg whites on medium-high speed until foamy. Gradually sprinkle in the remaining sugar and continue whisking until you have stiff, glossy peaks. This step is what gives your Lemon Pudding Cakes Recipe that incredible lift and cloud-like texture.

Step 4: Gently Fold Egg Whites into the Batter

Carefully fold one-third of the whipped egg whites into the lemon batter to lighten it. Then gently fold in the remaining egg whites in two parts, taking great care not to deflate the air you’ve just whipped in. The batter should be thick and airy, ready to puff up beautifully.

Step 5: Fill Ramekins and Prepare Water Bath

Divide the batter evenly among the prepared ramekins, filling them nearly to the top. Place ramekins in a large baking pan, then slowly pour hot water into the pan until it reaches halfway up the sides of the ramekins. The water bath ensures gentle, even cooking, resulting in a smooth, tender pudding.

Step 6: Bake Until Puffy and Golden

Bake your Lemon Pudding Cakes Recipe for about 35 to 40 minutes, until the tops are lightly browned and the cakes are delightfully puffed. Avoid overbaking to keep the base creamy and pudding-like. Once done, carefully remove the ramekins and set them on a wire rack to cool slightly before serving.

How to Serve Lemon Pudding Cakes Recipe

The image shows a clear glass bowl holding a lemon dessert with a light, soft, and fluffy texture in a pale yellow color. The dessert is topped with a thin slice of lemon on one side and two dark blue, glossy blueberries close to it. A silver spoon is scooping out some of the creamy lemon dessert in the center, revealing a smooth, slightly melted layer underneath. The bowl sits on a white marbled surface with a pink cloth and small white flowers nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of confectioners’ sugar is a classic way to add a delicate sweetness and pretty finish. Brighten the presentation with fresh berries like raspberries or blueberries, or thin slices of lemon to highlight the citrus flavor and add a refreshing visual appeal.

Side Dishes

Serve alongside a lightly sweetened whipped cream or a scoop of vanilla ice cream to complement the tartness. For a more substantial treat, pair these cakes with a crisp green salad or fresh fruit for a balanced dessert experience.

Creative Ways to Present

Try layering crumbled lemon pudding cake with mascarpone cream and berries in glass parfaits for an elegant twist. Alternatively, for a charming brunch idea, serve the cakes with a drizzle of honey or lemon-infused syrup for an extra pop of sweetness and shine.

Make Ahead and Storage

Storing Leftovers

After enjoying your Lemon Pudding Cakes Recipe, store any leftovers tightly covered in the refrigerator for up to three days. This keeps them moist and maintains their delightful texture, perfect for savoring a second round of sunshiney sweetness.

Freezing

Freezing isn’t ideal for this dessert as it can affect the delicate texture of the pudding. For best results, enjoy the cakes fresh or reheated within a few days.

Reheating

If you want to revisit that warm comfort, gently reheat the cakes in the microwave for 20 to 30 seconds. This brings back the soft, tender pudding consistency without drying out your Lemon Pudding Cakes Recipe.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract provides flavor, fresh lemon juice is key for the vibrant, natural tartness that defines this Lemon Pudding Cakes Recipe. For the best taste, fresh juice is highly recommended.

Why is the water bath important for this recipe?

The water bath ensures the cakes cook gently and evenly. It prevents the bottoms from becoming rubbery or overcooked and helps create the luscious pudding texture beneath the golden tops.

Can I make this recipe dairy-free?

You can substitute the whole milk with a creamy plant-based milk like oat or almond, and swap the butter for a vegan alternative. Just keep in mind the texture might vary slightly, but it can still turn out delicious.

What is the difference between pudding cakes and souffle?

Pudding cakes like these have a denser, slightly custardy base with a light cake top, while souffles are lighter and more airy throughout. This Lemon Pudding Cakes Recipe strikes a perfect balance, with both creamy and pillow-soft elements.

How do I know when the cakes are done?

Look for cakes that have puffed up and are lightly browned on top. The edges will be set, but the centers should still have a slight wobble, indicating a soft, pudding-like texture inside.

Final Thoughts

This Lemon Pudding Cakes Recipe is one of those sweet little treasures that bring joy with every bite. It’s elegant yet effortless, bursting with fresh lemon flavor and the most comforting texture you can imagine. I promise once you give it a try, it will become a beloved favorite that you’ll want to make again and again. So gather your ingredients, warm up your oven, and dive into the delight of these charming, citrusy pudding cakes.