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This lemon pudding cake is gorgeous, decadent, and delicious! Dusted with powdered sugar and topped with fresh berries, it’s perfect for impressing your guests on any occasion!
If you are a lemon lover like me, then you are in for a real treat! I have so many delicious lemon desserts that you MUST try! Check out this lemon coconut cake, these scrumptious glazed lemon brownies or this delicious lemon icebox cake!
What is Lemon Pudding Cake?
If you are looking for a delicious, individual serving of a moist cake that has a delectable lemon pudding flavor, then you have come to the right place! This cake is so delicious, and you will be tempted not to stop at just one! Plus, anything that is made in ramekins (creme brulee, anyone?!) is delicious and is an incredibly elegant way to serve up a dessert.
This Lemon pudding cake is simple to make yet packs in a lot of flavor. When you dust the top with some powdered sugar and some fresh berries, it really finishes it off and makes it that much more delicious. This lemon pudding cake can be served as a dessert with any meal and will leave your guests heading home completely filled and satisfied.
Ingredients in Lemon Pudding Cake
This list of ingredients is incredibly simple, and it uses pantry staple ingredients! It’s so easy to make. It will be your new go-to dessert for any occasion! Check out the recipe card at the bottom of the post for exact measurements.
- Eggs: I always use large eggs when I am baking. Let these ones sit out and come to room temperature before you mix them in.
- Milk: I used whole milk for this recipe.
- Lemon Zest: Fresh lemon zest always takes this recipe over the top and gives it a bright flavor.
- Lemon Juice: You can use bottled lemon juice or juice from fresh lemons. Fresh lemons will give off more of a lemon flavor. One lemon usually produces about 4 tablespoons of juice, so you will need at least 2 fresh lemons.
- Butter: I used unsalted butter for this recipe.
- Salt: You don’t need much salt, but this little bit will enhance all of the flavors.
- Flour: I used all-purpose flour in this recipe.
- Granulated Sugar: The sugar will sweeten up the lemon and complement it with a delicious flavor.
How to Make Lemon Pudding Cake
Now that you have all of your ingredients ready to go then it’s time to bake these individual cakes! They are so delicious that you won’t be able to stop at just one!
- Prep: Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
- Whisk: In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
- Beat Egg Whites: In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter mixture. When no white from the egg whites remains, gently fold in the remaining egg whites.
- Add Batter: Evenly pour the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with hot water until it is halfway up the sides of the ramekins.
- Bake: Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
- Cool: Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with fresh blueberries and raspberries, if desired.
Baking Tips
This lemon pudding cake is so delicious, and I want yours to turn out just perfectly! Here are a few tips to make sure that it does.
- Don’t Over-whip the egg whites: Whip the egg whites until soft peaks form. Any stiffer than that, and they will have a hard time folding evenly into the batter.
- Fresh Lemon Juice: Use fresh lemon juice for the best flavor! Bottled lemon juice has preservatives in it that will alter the flavor of the cake. It’ll work in a pinch, but fresh is best with this recipe.
- Don’t Over Mix the Batter: Once the egg whites are folded into the batter, be very careful not to over-mix. You should fold just until only a few streaks of white remain.
How to Store Leftovers
These lemon pudding cakes are best enjoyed fresh. However, if you have a few extra ramekins, then you can store them for about a day.
- In the Refrigerator: Once your cakes have cooled, then you can store them in an airtight container in your fridge. They will last for 1 day.
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Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
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In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
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In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter. When no white from the egg whites remains, gently fold in the remaining egg whites.
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Evenly separate the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with water until it is halfway up the sides of the ramekins.
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Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
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Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with berries, if desired.
Serves: 6
Calories221kcal (11%)Carbohydrates34g (11%)Protein5g (10%)Fat8g (12%)Saturated Fat4g (20%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol108mg (36%)Sodium149mg (6%)Potassium125mg (4%)Fiber0.4g (2%)Sugar28g (31%)Vitamin A319IU (6%)Vitamin C8mg (10%)Calcium69mg (7%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
