Description
Delicate and airy Lemon Pudding Cakes combine a light lemon-flavored sponge with a creamy pudding base, baked in a water bath to achieve their signature tender texture and a golden lightly browned top. Perfect as a refreshing dessert, these individual cakes offer a delightful balance of citrus brightness and subtle sweetness.
Ingredients
Eggs and Dairy
- 3 large eggs, separated
- 3/4 cup (180ml) whole milk, at room temperature
- 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
Citrus and Flavorings
- 2 teaspoons lemon zest
- 1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar, divided
Optional Garnish
- 1 Tablespoon confectioners’ sugar for dusting
- Fresh berries and lemon slices for serving
Instructions
- Preheat and prepare ramekins: Preheat your oven to 350°F (177°C). Grease 6 to 7 six-ounce ramekins with butter or nonstick spray. Place these ramekins into a large baking pan or casserole dish, as you will bake the cakes in a water bath inside this pan.
- Mix wet ingredients and dry ingredients: In a large bowl, whisk together the egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth. Add the flour, salt, and 3/4 cup (150g) of the granulated sugar to the mixture and whisk until well combined. Set this batter aside.
- Beat egg whites: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft, foamy peaks form (about 1-2 minutes). Gradually sprinkle the remaining 1/4 cup (50g) sugar over the egg whites, then continue beating until stiff, glossy peaks form that hold their shape firmly.
- Fold egg whites into batter: Gently spoon about one-third of the whipped egg whites into the lemon batter. Carefully fold them in to avoid deflating the egg whites. Repeat this folding process with the remaining egg whites in two additions, ensuring the batter remains thick and airy.
- Fill ramekins: Divide the batter evenly between the prepared ramekins, filling each nearly to the top. The recipe yields 6 or 7 cakes depending on how much the egg whites deflate.
- Prepare water bath: Slowly pour hot water into the baking pan around the ramekins, filling the water to about halfway up the sides of the ramekins. Be careful not to splash water into the cakes. Alternatively, put the pan in the oven first and then add the hot water.
- Bake the cakes: Place the baking pan carefully into the preheated oven. Bake until the cakes are puffed up and lightly golden on top, about 35 to 40 minutes. Avoid overbaking to prevent the bottom from turning into pudding—35 minutes is typically ideal.
- Cool cakes: Using tongs or oven mitts, remove the ramekins from the water bath and place them on a wire rack set over a baking sheet or kitchen towel to catch dripping water. Allow the cakes to cool for 15 to 20 minutes before serving. They can be served warm or at room temperature.
- Garnish and serve: Dust the tops with confectioners’ sugar and add fresh berries or lemon slices if desired for a pretty presentation and added flavor.
- Storage: Cover any leftover cakes tightly and refrigerate for up to 3 days. Warm gently in the microwave before serving if preferred.
Notes
- Using room temperature ingredients helps the batter combine smoothly and bake evenly.
- Folding the egg whites gently preserves the airy texture of the cakes.
- The water bath prevents the cakes from drying out and promotes a tender pudding-like consistency.
- Do not overbake to keep the cakes light and soft with a delicate top.
- The number of cakes may vary depending on how much the egg whites deflate during folding.
- Serve with fresh berries for a complementary burst of flavor and color.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
