Lemon Pudding Cakes

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Lemon Pudding Cakes

Light, zesty, and surprisingly easy.

  • Prep time: 15 minutes

  • Bake time: 35–40 minutes

  • Servings: 6 individual cakes

Ingredients

  • 3 large eggs, separated (room temperature)

  • 1 cup granulated sugar

  • 2 tablespoons unsalted butter, melted and slightly cooled

  • ¼ cup all-purpose flour

  • 1 cup whole milk

  • ½ cup fresh lemon juice (approx. 2–3 lemons)

  • 1 tablespoon lemon zest

  • ¼ teaspoon salt

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Grease six 6-ounce ramekins and place them in a large roasting pan or 9×13 baking dish.

  2. Cream the Base: In a large bowl, whisk together the sugar, melted butter, flour, and salt.

  3. Add Liquids: Whisk in the egg yolks, lemon juice, lemon zest, and milk until the mixture is smooth.

  4. Whip the Whites: In a separate clean bowl, beat the egg whites until stiff peaks form.

  5. Fold: Gently fold about one-third of the egg whites into the lemon mixture to lighten it. Then, fold in the remaining whites until just combined (don’t over-mix, or you’ll lose the fluff!).

  6. The Water Bath: Divide the batter evenly among the ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.

  7. Bake: Bake for 35–40 minutes until the tops are golden and springy to the touch.

  8. Cool: Remove from the water bath and let cool for 10–15 minutes. Serve warm or chilled.

Notes & Tips

  • The Water Bath is Non-Negotiable: This (technically called a bain-marie) ensures the custard bottom stays creamy and doesn’t curdle while the cake top bakes.

  • Zest First: Always zest your lemons before squeezing them. It’s significantly harder to zest a squished lemon!

  • Egg Whites: Ensure your bowl and whisk are completely grease-free, or the egg whites won’t whip properly.

Nutritional Info (Per Serving)

Calories Total Fat Carbs Protein Sugar
215 kcal 7g 35g 4g 31g

The Benefit

Aside from being a massive crowd-pleaser, these cakes are relatively light compared to heavy cheesecakes or chocolate tortes. The high lemon content provides a nice hit of Vitamin C, and because they are portion-controlled in ramekins, they’re great for mindful eating.

Q&A

Q: Can I make this in one large dish instead of ramekins?

A: Yes! You can use a 1-quart soufflé dish. Increase the baking time to about 45–50 minutes.

Q: Why is my cake “weeping” or soggy?

A: This usually happens if the egg whites weren’t whipped to stiff enough peaks or if they were folded in too vigorously, causing the air bubbles to collapse.

Q: Can I make these ahead of time?

A: Absolutely. They are delicious served cold the next day. Just cover them with plastic wrap once they’ve cooled completely.

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