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This lemon pudding cake is beautiful, decadent, and scrumptious! Dusted with powdered sugar and topped with recent berries, it’s good for impressing your visitors on any event!

If you’re a lemon lover like me, then you’re in for an actual deal with! I’ve so many scrumptious lemon desserts that you just MUST strive! Try this lemon coconut cake, these delicious glazed lemon brownies or this scrumptious lemon icebox cake!

Lemon pudding cake in individual ramekins with a lemon slice, raspberry and blueberry on top.

What’s Lemon Pudding Cake?

If you’re in search of a scrumptious, particular person serving of a moist cake that has a tasty lemon pudding taste, then you have got come to the best place! This cake is so scrumptious, and you can be tempted to not cease at only one! Plus, something that’s made in ramekins (creme brulee, anybody?!) is scrumptious and is an extremely elegant strategy to serve up a dessert.

This Lemon pudding cake is easy to make but packs in numerous taste. While you mud the highest with some powdered sugar and a few recent berries, it actually finishes it off and makes it that rather more scrumptious. This lemon pudding cake could be served as a dessert with any meal and can depart your visitors heading dwelling fully crammed and happy.

Substances in Lemon Pudding Cake

This record of substances is extremely easy, and it makes use of pantry staple substances! It’s really easy to make. Will probably be your new go-to dessert for any event! Try the recipe card on the backside of the publish for actual measurements.

  • Eggs: I all the time use giant eggs when I’m baking. Let these ones sit out and are available to room temperature earlier than you combine them in.
  • Milk: I used entire milk for this recipe.
  • Lemon Zest: Recent lemon zest all the time takes this recipe excessive and provides it a brilliant taste.
  • Lemon Juice: You should utilize bottled lemon juice or juice from recent lemons. Recent lemons will give off extra of a lemon taste. One lemon normally produces about 4 tablespoons of juice, so you’ll need no less than 2 recent lemons.
  • Butter: I used unsalted butter for this recipe.
  • Salt: You don’t want a lot salt, however this little bit will improve the entire flavors.
  • Flour: I used all-purpose flour on this recipe.
  • Granulated Sugar: The sugar will sweeten up the lemon and complement it with a scrumptious taste.
Four process pictures showing how to make the cake batter and then what it looks like after it finished baking in the ramekins.

Make Lemon Pudding Cake

Now that you’ve all your substances able to go then it’s time to bake these particular person desserts! They’re so scrumptious that you just received’t be capable of cease at only one!

  • Prep: Preheat the oven to 350 levels Fahrenheit and place a rack within the middle place of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with no less than 2-inch excessive sides. Put aside.
  • Whisk: In a big bowl, whisk collectively the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and blend till mixed.
  • Beat Egg Whites: In a medium bowl, beat the egg whites till medium-soft peaks kind. Gently fold ⅓ of the egg whites into the lemon batter combination. When no white from the egg whites stays, gently fold within the remaining egg whites.
  • Add Batter: Evenly pour the batter between the ready ramekins. Place the baking dish on the middle rack of the oven and punctiliously fill the dish with scorching water till it’s midway up the perimeters of the ramekins.
  • Bake: Bake for 40-45 minutes, till the desserts rise and are frivolously golden on high. Rigorously take away every ramekin from the baking dish, being positive to not drip water onto the opposite desserts.
  • Cool: Let the desserts cool on a cooling rack for 15-20 minutes earlier than serving. Mud with powdered sugar and serve with recent blueberries and raspberries, if desired.
The top view of lemon pudding cake in 3 ramekins. Each dusted with powdered sugar and topped with berries.

Baking Ideas

This lemon pudding cake is so scrumptious, and I need yours to end up simply completely! Listed below are just a few tricks to ensure that it does.

  • Don’t Over-whip the egg whites: Whip the egg whites till smooth peaks kind. Any stiffer than that, and they’ll have a tough time folding evenly into the batter.
  • Recent Lemon Juice: Use recent lemon juice for one of the best taste! Bottled lemon juice has preservatives in it that can alter the flavour of the cake. It’ll work in a pinch, however recent is greatest with this recipe. 
  • Don’t Over Combine the Batter: As soon as the egg whites are folded into the batter, be very cautious to not over-mix. You need to fold simply till only some streaks of white stay.

lemon pudding cake being scooped out with a spoon.

Retailer Leftovers

These lemon pudding desserts are greatest loved recent. Nonetheless, when you’ve got just a few additional ramekins, then you possibly can retailer them for a couple of day.

  • Within the Fridge: As soon as your desserts have cooled, then you possibly can retailer them in an hermetic container in your fridge. They are going to final for 1 day.

Lemon pudding cake in a ramekin with a bite taken out of it.


  • Preheat the oven to 350 levels Fahrenheit and place a rack within the middle place of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with no less than 2-inch excessive sides. Put aside.

  • In a big bowl, whisk collectively the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and blend till mixed.

  • In a medium bowl, beat the egg whites till medium-soft peaks kind. Gently fold ⅓ of the egg whites into the lemon batter. When no white from the egg whites stays, gently fold within the remaining egg whites.

  • Evenly separate the batter between the ready ramekins. Place the baking dish on the middle rack of the oven and punctiliously fill the dish with water till it’s midway up the perimeters of the ramekins.

  • Bake for 40-45 minutes, till the desserts rise and are frivolously golden on high. Rigorously take away every ramekin from the baking dish, being positive to not drip water onto the opposite desserts.

  • Let the desserts cool on a cooling rack for 15-20 minutes earlier than serving. Mud with powdered sugar and serve with berries, if desired.



Serves: 6

Energy221kcal (11%)Carbohydrates34g (11%)Protein5g (10%)Fats8g (12%)Saturated Fats4g (20%)Polyunsaturated Fats1gMonounsaturated Fats2gTrans Fats0.2gLdl cholesterol108mg (36%)Sodium149mg (6%)Potassium125mg (4%)Fiber0.4g (2%)Sugar28g (31%)Vitamin A319IU (6%)Vitamin C8mg (10%)Calcium69mg (7%)Iron1mg (6%)

All dietary info is predicated on third occasion calculations and is just an estimate. Every recipe and dietary worth will fluctuate relying on the manufacturers you employ, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase lemon pudding cake





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