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Lemon Pudding Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 13 reviews
  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 7 cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These lemon pudding cakes are light, airy, and bursting with fresh lemon flavor. Baked in a water bath, they develop a delicate, tender texture that resembles a cross between a souffle and a pudding. Perfect for a refreshing dessert, they can be served warm or at room temperature, garnished with a dusting of confectioners’ sugar and fresh berries or lemon slices.

Ingredients

Scale

Main Ingredients

  • 3 large eggs, separated
  • 3/4 cup (180ml) whole milk, at room temperature
  • 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
  • 2 teaspoons lemon zest
  • 1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (41g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar, divided

Optional Garnishes

  • 1 Tablespoon confectioners’ sugar for dusting
  • Fresh berries
  • Lemon slices

Instructions

  1. Preheat and prepare ramekins: Preheat your oven to 350°F (177°C). Grease 6 or 7 six-ounce ramekins with butter or nonstick spray and place them in a large baking pan or casserole dish, which will be used for the water bath.
  2. Mix wet ingredients: In a large bowl, whisk together the egg yolks, whole milk, melted butter, lemon zest, fresh lemon juice, and vanilla extract until smooth and combined.
  3. Add dry ingredients: Whisk in the all-purpose flour, salt, and 3/4 cup (150g) of the granulated sugar into the wet mixture until fully incorporated.
  4. Beat egg whites: Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed for about 1-2 minutes until soft foamy peaks form. Gradually sprinkle the remaining 1/4 cup (50g) sugar on top and continue beating for another 1-2 minutes until stiff, glossy peaks form that hold their shape.
  5. Fold egg whites into batter: Gently fold about one-third of the beaten egg whites into the lemon batter to lighten it, being careful not to deflate the egg whites. Fold in the remaining egg whites in two additions, folding gently until fully combined. The batter should be thick and airy.
  6. Fill ramekins: Divide the batter evenly among the prepared ramekins, filling them nearly to the top. You should get 6 or 7 cakes depending on the amount of batter and folding technique.
  7. Add water bath: Slowly pour hot water into the baking pan around the ramekins until it reaches about halfway up their sides. Be careful not to splash water into the batter. For convenience, you may place the pan in the oven first before adding water.
  8. Bake cakes: Carefully place the baking pan in the oven and bake the cakes until they are puffy and lightly golden on top, about 35-40 minutes. For best results, remove them around 35 minutes to avoid overbaking, which can cause the pudding layer at the bottom to overcook.
  9. Cool and remove: Using tongs or oven mitts, remove the ramekins from the water bath and set them on a wire rack placed over a baking sheet or kitchen towel to catch any drips. Allow the cakes to cool for 15-20 minutes before serving.
  10. Garnish and serve: If desired, dust the cakes with confectioners’ sugar and garnish with fresh berries or lemon slices. Serve warm or at room temperature.
  11. Store leftovers: Cover any leftover cakes tightly and refrigerate for up to 3 days. Reheat gently in the microwave before enjoying again.

Notes

  • Make sure the milk and lemon juice are at room temperature to ensure smooth mixing and proper rising.
  • Folding the egg whites gently is key to maintaining the airy texture of the cakes.
  • Use a water bath to gently cook the cakes and prevent cracking or drying out.
  • If you don’t have ramekins, use any small oven-safe dishes or cups with a similar volume.
  • These cakes are best eaten the same day but can be refrigerated for up to three days and gently reheated.
  • For a dairy-free version, substitute whole milk with a plant-based milk and use vegan butter or oil.

Nutrition

  • Serving Size: 1 cake
  • Calories: 220 kcal
  • Sugar: 30 g
  • Sodium: 70 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 115 mg

Find it online: https://cookylie.com/lemon-pudding-cakes-recipe/