lemon pudding cakes

lemon pudding cakes

It feels like I haven’t shared a dessert recipe on the blog in a while; not that I haven’t indulged in anything sweet since my last cake recipe, but I just haven’t photographed any of the desserts I’ve made lately. I wanted to make something special for Valentine’s Day, a dessert that would be sweet, yet light and not too fattening. I stumbled upon these lemon pudding cakes on Once Upon A Chef‘s blog. They looked quick and easy to make, making them the perfect desserts to whip up together in no time — especially when you have a baby with you in the kitchen!

And indeed, these cakes were so quick to put together. You don’t need that many ingredients, and as long as you have two lemons, you probably won’t even need to run over to the supermarket. The cakes are cooked separately in six ramekins for about 40 minutes, until they become golden on top. But surprise surprise…they aren’t really cakes, as once you dig into them, you’ll discover a soft gooey center in the bottom of each ramekin.

We loved them so much that I kept two in the fridge until the next morning so I could photograph them for the blog and share the recipe with you. I stuck to Once Upon A Chef’s recipe, but adapted the cooking time to 35 minutes instead of the 50 minutes she recommends. My oven tends to cook things much faster, so I suggest that you check the cakes after 35 minutes to see if they need a bit more cooking time or not.

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lemon pudding cakes
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 3 eggs
  • 1 cup milk or soy milk
  • 2 tablespoons butter or margarine, melted
  • Zest from 2 lemons
  • 6 tablespoons lemon juice
  • ¼ teaspoon salt
  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • Powdered sugar for serving
  1. Preheat oven to 180°C/350°F and grease six ramekins with butter or non-stick cooking spray.
  2. Separate the eggs, keeping the yolks in a big mixing bowl and the whites in a medium mixing bowl.
  3. Whisk the yolks with the milk, butter, lemon zest, lemon juice and salt until smooth. Add the sugar and the flour and whisk until all the ingredients are combined.
  4. Beat the egg whites in the medium mixing bowl until soft peaks form.
  5. Add ¼ of the egg whites to the big bowl with the egg yolk mixture, whisking the ingredients together until smooth. Carefully fold in the rest of the egg whites using a spatula until smooth.
  6. Place the ramekins in a large rectangular Pyrex side by side. Pour water into the Pyrex to surround the ramekins, making sure the water reaches halfway up the sides of the ramekins. Pour the cake batter into the ramekins, going all the way to the top of each ramekin.
  7. Bake for 35 to 40 minutes until the cakes are golden on top. Let cool on a wire rack for 15 minutes before serving.
  8. Dust with powdered sugar before serving.
These lemon pudding cakes can be served at room temperature or hot. They can also be made in advance, kept in the fridge and reheated for 10 minutes at 160°C prior to serving.
RECIPE ADAPTED FROM: Once Upon A Chef's Warm Lemon Pudding Cakes
MAKE IT DAIRY FREE: Use margarine instead of butter and use soy milk instead of milk


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