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Lemon Pudding Cakes

March 10, 2011

It seems we’ve stormed headfirst into Spring around here. It’s no longer freezing cold, but it’s been chilly, rainy and, well, stormy lately. I’m happy to see Winter hit the road, but I’m so ready for days filled with warm sunshine that I can taste it.

No wait, that’s just the Lemon Pudding Cakes.

Lemon Pudding Cakes

Pudding cakes are a hybrid of two well-loved desserts – cake and pudding. But you don’t actually use either cake or pudding to make them. Confused? Sorry. All you really need to know is that you whisk together most of the ingredients, fold them into some whipped egg whites and bake. What goes in the oven as a soupy batter comes out as cake on top and pudding on the bottom – like magic. If you baked these with kids, I bet it would blow their minds. (OK, I admit it kinda blew my mind too.)

If you need some sunshine in your life, make these Lemon Pudding Cakes. They’re bright and sweet and light – a perfect pick-me-up after a long, cold winter or a dark and stormy Spring day.

Lemon Pudding Cakes

Lemon Pudding Cakes

Adapted from Eating Well
Serves 8

I managed to use 4 6-ounce ramekins and 3 7-ounces very full ramekins for this batch, so you’ll need at the very least 8 6-ounce ramekins for the full batch. I strongly recommend using fresh squeezed lemon juice as it’s the star flavor in this very lemon-y dessert. I tried these both warm and chilled – I preferred mine chilled.


3/4 cup + 1/4 cup granulated sugar, divided
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup low-fat milk
2 teaspoons freshly grated lemon zest
1/2 cup fresh squeezed lemon juice
2 tablespoons unsalted butter, melted
2 large egg yolks, room temperature
3 large egg whites, room temperature

powdered sugar, for dusting


Preheat oven to 350°F. Spray eight 4- to 6-ounce ramekins with non-stick baking spray. Place ramekins in a roasting pan or baking dish deep enough to reach the top of the ramekins.

In a medium bowl, whisk together 3/4 cup sugar, flour and salt. Add milk, lemon zest, lemon juice, melted butter and egg yolks. Whisk to combine.

Using an electric mixer with a whisk attachment, beat egg whites on medium-high speed until soft peaks form. While beating, slowly add the remaining 1/4 cup sugar. Continue beating until egg whites form stiff peaks and look glossy. Carefully fold the egg whites into the batter. (It will be soupy).

Divide batter among prepared ramekins in roasting pan. Put roasting pan in oven and fill pan with enough really hot tap water to come halfway up the side of the ramekins. Bake until set on top and lightly browned, 25-30 minutes.

Cool ramekins on a wire rack. Serve warm or at room temperature, or cover each ramekin with plastic wrap and chill to serve cold. Dust with powdered sugar before serving.

  1. March 10, 2011 7:13 pm

    I love this! Bright and fresh and makes you feel like spring — even when it’s 30 degrees outside. Lovely!

  2. March 10, 2011 7:48 pm

    Another of your recipes I am sure to try. We all need some March sunshine!

  3. March 10, 2011 8:19 pm

    These look delicious and easy! I love lemon-y thing. I wonder how this would be with a little raspberry sauce alongside.

  4. March 10, 2011 8:37 pm

    These look wonderful! There is a similar recipe for these in the “Great Food Fast” cookbook and I have been wanting to make them for some time. Lemon is my absolute favorite fruit dessert flavor. I love your china, by the way–so delicate and pretty!

  5. March 11, 2011 2:28 am

    You could not have posted this at a better time! After my sojourn into cake and donuts this past month I’m kinda over rich desserts (for now anyway). This sounds fresh and light and it’s only 5 weight watchers points. I love finding desserts I don’t have to feel guilty about!

  6. March 11, 2011 9:51 am

    Oh my YUM!!! I adore lemon.

  7. March 12, 2011 11:48 pm

    Love lemon and always have extra fresh lemon juice on hand. I love the looks of this.

  8. March 16, 2011 11:52 am

    Oh YUM!! These cakes do look magical. And I love your pictures–obviously I must subscribe to your blog. =)

  9. lindalyell permalink
    March 21, 2011 7:49 am

    You have my tastebuds tingling! Can’t wait to try this!

  10. March 21, 2011 12:35 pm

    This is simply lovely! Plus lemon is my favorite.

  11. March 21, 2011 12:44 pm

    I love the pictures, they just look beautiful! Im sore the cake taste fantastic as well! :)

  12. March 21, 2011 1:31 pm

    Love desserts with lemon! Awesome pictures! I would like one of those bright and sweet little sunshines in a ramekin please. :)

  13. agourmetcupboard permalink
    March 21, 2011 2:33 pm

    Oh…my….sounds lovely! I do believe I have all the required ingredients!! YUMMO. Thanks for sharing!

  14. March 21, 2011 3:18 pm

    Yum Yum eat ’em up. That’s all I have to say. I just posted our passion fruit pudding but this is looking a little bit more enticing.

  15. March 22, 2011 12:06 am

    It’s almost like lemon flan + cake–brilliant! Where’d you get the recipe?

  16. March 22, 2011 12:23 am

    I a big bag of organic lemons I need to use up so I’ve been looking for lemony recipes– this one looks worth a try!

  17. March 22, 2011 12:23 am

    I have a bag of organic lemons I need to use up so I’ve been looking for lemony recipes– this one looks worth a try!

  18. nesha permalink
    March 22, 2011 12:50 am

    Sweet recipe and thanks for sharing it with us. It looks so tasty and scary at the same time lol. How many calories does this cake have ? I’m just curious as to if I were trying to turn over a new leaf by eating more healthy foods and not have to worry about gaining more weight. would this be a safe for me to eat without feeling guilty afterwards ?

  19. Хедра permalink
    March 22, 2011 1:39 pm

    Made them the minute I saw them – I am crazy for lemony things. My 6 year old is circling around the stove and waiting for the cakes to come out. She really liked the taste when it was still not baked :)

  20. March 22, 2011 4:41 pm

    This looks amazingly delicious, keep up the good work. Sexy recipe! :D

  21. March 23, 2011 2:42 am

    Wow that looks amazing and delicious!

  22. oneordinaryday permalink
    March 26, 2011 8:24 am

    Positively gorgeous. I’ve had a recipe for lemon pudding cakes bookmarked for a while and haven’t made them yet. Yours look so wonderful that it’s time to get some lemons!

  23. TeachingMom permalink
    March 28, 2011 4:59 pm

    Oh my yummy! I made these last night and they were great. I found I prefer them warm – not that I had one of each or anything. Any ideas on how to do something similar, only chocolate? That was my husband’s request for me.

  24. Cat from Measuring Spoons permalink
    March 31, 2011 4:41 pm

    These look divine! Thanks for sharing!

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