If you’re searching for a dessert that balances bright citrus tang with melt-in-your-mouth comfort, Lemon Pudding Cakes will absolutely steal your heart. Imagine spooning through a golden, delicate top and discovering a surprise layer of silky lemon pudding underneath—it’s pure magic in every ramekin! Both refreshing and luxurious, these beauties are perfect for spring gatherings, dinner parties, or anytime you want to lift everyone’s spirits with something special. Lemon Pudding Cakes are proof that the simplest ingredients can bake up into a showstopper treat you’ll crave again and again.
Ingredients You’ll Need
Bringing Lemon Pudding Cakes to life is wonderfully straightforward, thanks to a short list of pantry staples that each work their own kind of magic. Every ingredient plays a starring role, contributing to the dreamy, layered texture and the sunshine-bright flavor that makes this dessert unforgettable.
- Eggs: Separated to create a fluffy soufflé-like rise on top while keeping the pudding creamy below.
- Granulated Sugar: Sweetens the cake and helps achieve that golden, caramelized finish.
- Unsalted Butter: Adds richness and a subtle melt-in-your-mouth quality.
- Lemon Zest: Packs a punch of fragrant citrus flavor—don’t skip this for maximum zing!
- Fresh Lemon Juice: The heart and soul of Lemon Pudding Cakes, delivering genuine tang and brightness.
- All-Purpose Flour: Just enough to give body and structure without weighing down the pudding.
- Salt: Brightens the flavors and balances the sweetness, making the lemon really pop.
- Whole Milk: Ensures the pudding layer is creamy but not heavy—don’t substitute low-fat here.
- Powdered Sugar (for dusting): Adds a snowy, pretty finish and a touch of extra sweetness just before serving.
How to Make Lemon Pudding Cakes
Step 1: Prep the Oven and Ramekins
Start by preheating your oven to 350°F (175°C). Generously butter six 6-ounce ramekins and arrange them in a roomy baking dish. This little bit of advance prep ensures your cakes won’t stick and makes serving a breeze, while the hot water bath helps achieve that lush, pudding-like bottom layer.
Step 2: Whisk Together Yolks and Sugar
In a large mixing bowl, beat together the egg yolks and 3/4 cup of sugar until the mixture turns pale and thick. This creates a creamy, sweet foundation—beat until you notice the color change and the mix ribbons off the beater.
Step 3: Add Butter, Lemon, and Dry Ingredients
Blend in the softened butter, fresh lemon zest, and lemon juice, mixing until ever-so-smooth. Stir in the flour and salt, then slowly whisk in the milk. The batter will look thin, but don’t worry—the magic happens in the oven!
Step 4: Beat and Fold In Egg Whites
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks stand tall. Carefully fold the egg whites into your lemon batter just until combined; this keeps the cakes incredibly airy and ensures those signature layers.
Step 5: Bake in a Water Bath
Divide the batter evenly among your prepared ramekins. Place the baking dish in the oven and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 30–35 minutes, until the tops are lightly golden and just set, but you can tell there’s a pudding layer hiding underneath.
Step 6: Cool and Serve
Use tongs to lift the ramekins from the water bath and let them cool for a few minutes. Right before serving, dust each one generously with powdered sugar. Take a moment—it’s time to dig into the dreamy world of Lemon Pudding Cakes!
How to Serve Lemon Pudding Cakes
Garnishes
Make your Lemon Pudding Cakes extra special with simple yet dazzling toppings: a generous sprinkle of powdered sugar always brightens the look, while a dollop of freshly whipped cream, a few fresh berries, or a scatter of extra lemon zest highlight the dessert’s lively flavors. For a sophisticated touch, a sprig of mint goes a long way.
Side Dishes
These cakes are delightful all on their own, but pairing them with tangy berries—think raspberries or blueberries—adds juicy contrast. For a touch of luxury, offer alongside homemade vanilla ice cream, or serve with a crisp almond biscotti for a little crunch on the side.
Creative Ways to Present
Beyond ramekins, try baking in oven-safe teacups for a tea party twist, or mini mason jars for a rustic brunch. Serving each Lemon Pudding Cake on individual plates with a soft pool of raspberry coulis transforms dessert into an elegant restaurant-worthy moment. If you’re hosting a crowd, group ramekins on a big platter with fresh lemon slices and edible flowers for an eye-catching display.
Make Ahead and Storage
Storing Leftovers
If you have any Lemon Pudding Cakes left, let them cool completely, then cover each ramekin tightly with plastic wrap or foil. Store in the refrigerator, where they’ll keep their flavor and texture for up to three days. The pudding layer may thicken slightly, but the flavors develop beautifully.
Freezing
While best enjoyed fresh, you can freeze leftover pudding cakes for up to one month. Cool them down, wrap each ramekin well, and freeze. Thaw overnight in the fridge before gently reheating to restore their soft, pillowy texture.
Reheating
To revive the magic, remove any plastic wrap and reheat individual Lemon Pudding Cakes in a 300°F oven for 10-12 minutes. Avoid the microwave for this treat, as slow warming helps the layers stay distinct and luscious.
FAQs
Can I make Lemon Pudding Cakes with Meyer lemons?
Absolutely! Meyer lemons add a sweeter, more floral twist to the cake. You may want to reduce the sugar slightly to compensate for their natural sweetness, but otherwise, substitute one-for-one in the recipe.
What if I don’t have ramekins?
No ramekins? No problem. You can use any oven-safe custard cups, small mugs, or even a single baking dish. You may need to adjust the bake time a little if using larger or smaller containers, but the results will still be delicious.
Can I make Lemon Pudding Cakes dairy-free?
Yes! For a dairy-free variation, use your favorite unsweetened non-dairy milk (such as oat or almond) and swap the butter for a neutral vegan butter. The cakes will still rise and have those lovely layers.
Why do I need a water bath?
The water bath is key for Lemon Pudding Cakes because it creates even, gentle heat. This protects the delicate pudding layer from curdling or becoming rubbery, ensuring both the pillowy top and the creamy base are perfectly set.
Can I make the batter ahead of time?
It’s best to bake the cakes right after folding in the egg whites, since the airy batter begins to deflate if left sitting. However, you can prep your ingredients and zest/juice your lemons in advance to streamline the process when you’re ready to bake.
Final Thoughts
Lemon Pudding Cakes are genuine little rays of sunshine, sure to bring joy to any table. Whether you’re serving them for a cozy night in or wowing friends at your next gathering, they promise bright flavors, stunning texture, and plenty of smiles. Give them a try and watch these magical layered desserts become a beloved favorite in your home, too!
Print
Lemon Pudding Cakes Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delight your taste buds with these heavenly Lemon Pudding Cakes that are light, refreshing, and perfect for any occasion. These individual desserts have a delicate balance of sweetness and tanginess that will leave you craving for more. Enjoy the creamy pudding layer beneath a golden cake top, all infused with the zesty flavor of lemon.
Ingredients
Egg Mixture:
- 3 large eggs, separated
- 1 cup granulated sugar, divided
- 2 tablespoons unsalted butter, softened
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
Additional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly butter six 6-ounce ramekins and place them in a baking dish.
- Prepare the egg mixture: In a large bowl, beat the egg yolks with 3/4 cup of the sugar until thick and pale. Beat in the butter, lemon zest, and lemon juice until smooth. Stir in the flour and salt, then gradually whisk in the milk.
- Whip the egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Combine mixtures: Gently fold the egg whites into the lemon mixture until just combined. Divide the batter evenly among the ramekins.
- Bake: Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 30-35 minutes until set.
- Serve: Remove from the water bath, let cool slightly, and dust with powdered sugar before serving.
Notes
- These delicate cakes are best served warm.
- For extra flavor, serve with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cake
- Calories: 220
- Sugar: 28g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
