Lemon Pudding Cakes Recipe

Indulge in these heavenly Lemon Pudding Cakes! A Food & Wine Magazine recipe, this delightful dessert boasts a light and lemony cake-like top with a magically gooey center. Easy to make, these individual ramekin cakes are perfect for a special occasion or a weeknight treat. Get ready for a burst of sunshine in every bite!

Prep Time 20 mins

Cook Time 75 mins

Calories 211.4 kcal

Protein 11g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Pudding Cakes

1 cup granulated sugar
1 cup all-purpose flour
4 large eggs, separated (4 yolks, 4 whites)
1/2 cup (1 stick) unsalted butter
1 cup whole milk
1/2 cup fresh lemon juice
2 tablespoons lemon zest
pinch of salt
fresh raspberries, for garnish
vegetable oil spray
hot water, for bain-marie

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How to Make Lemon Pudding Cakes

Preheat oven to 350°F (175°C).
Spray six 6-ounce ramekins with vegetable oil spray.
In a medium bowl, whisk together 1 cup granulated sugar and 1 cup all-purpose flour.
In a separate bowl, whisk together 4 large egg yolks and 1/2 cup (1 stick) unsalted butter until light and fluffy.
Whisk in 1 cup whole milk, 1/2 cup fresh lemon juice, and 2 tablespoons lemon zest.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
In a clean, dry bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg whites into the lemon batter until just combined.
Pour the batter evenly into the prepared ramekins.
Place the ramekins in a small roasting pan.
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (this creates a bain-marie).
Bake for 35-40 minutes, or until the cakes are puffed and golden brown and a toothpick inserted into the center comes out with moist crumbs.
Carefully remove the ramekins from the roasting pan using tongs and let cool on a wire rack for 20 minutes.
Serve warm or at room temperature. Run a knife around the edges of the cakes to help them release from the ramekins, if desired. Garnish with fresh berries for an extra touch of elegance.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

101g

Fat

16g

Carbs

11g

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Sweets & Sides Desserts Salmon Recipes European The Americas American Southern Vegetarian Spring Recipes Summer Recipes Baking

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Frequently Asked Questions

How long does it take to make Lemon Pudding Cakes?

Lemon Pudding Cakes takes about 95 minutes from start to finish — roughly 20 minutes to prepare and 75 minutes to cook.

How many calories are in Lemon Pudding Cakes?

Lemon Pudding Cakes has approximately 211.4 calories per serving, with about 11 g protein, 11 g carbohydrates and 9 g fat.

What ingredients do I need for Lemon Pudding Cakes?

The key ingredients for Lemon Pudding Cakes are Granulated Sugar, All Purpose Flour, Eggs, Unsalted Butter, Skim Milk, Fresh Lemon Juice. See the full list with measurements above.