Lemon Pudding Cakes

Name: Lemon Pudding Cakes
Prep time: 20 min
Total time: 50 min
Ingredients: 2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins; 1/3 cup all-purpose flour (spooned and leveled); 1/2 teaspoon baking powder; 1/4 teaspoon fine salt; 3 large eggs, separated; 3/4 cup granulated sugar; 1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons); 1 1/4 cups whole milk; Confectioners' sugar, for serving

Rating: 3.65 stars

139 Ratings
5 Reviews

Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.

Recipe Summary

prep:

20 mins

total:

50 mins

Servings:

Ingredients

2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
1/3 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3 large eggs, separated
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
1 1/4 cups whole milk
Confectioners' sugar, for serving

Directions

Step 1

Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.

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Step 2

In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
Step 3

In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.

Cook's Notes

Take It Easy: Stir up a citrusy batter in advance, then fold in stiff egg whites and bake when it's time for dessert. <p> Kitchen Tip: Baking the cakes in a water bath creates an even, gentle cooking environment, resulting in a moist, silky texture.

Reviews (5)

139 Ratings

5 star values: 34
4 star values: 48
3 star values: 33
2 star values: 22
1 star values: 2

Anonymous

12/29/2018

I loved this recipe. I've made it several times now. It makes the MOST delicate cake! and the pudding on the bottom is so great. If you call it self-saucing pudding in the States, that alone will make it conversation worthy! Made the recipe exactly as stated and it's elegant, beautiful and you get 2-for-1 batter!

Anonymous

02/09/2016

Just made this (as well as the chocolate, 4 ingredient pudding cake) last night for 30 guys: BIG hit! And SO easy. Wonderful, delicate, perfect tartness! The chocolate was equally delicious, but my personal fave was the lemon. Ask me tomorrow though, and it may be the chocolate. Also, I used whole milk, but plan to try it with a lighter version next time. Try these cakes...you won't be disappointed!

Anonymous

03/15/2015

This was amazing. As each person (kids included) ate their first bite, they looked at me and grinned (in a good way!) A do- again!

Anonymous

04/01/2012

A perfect light dessert. The BEST part, it is super easy.

Anonymous

01/26/2012

Best lemony souffle-like cakes! Made this EDF meal for friends-and they raved about the dessert. Very easy to make. Made batter 3 hrs ahead (max) and whipped whites while guests talked. Huge hit!

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Cook's Notes

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All Reviews for Lemon Pudding Cakes