These lovely lemon pudding cakes magically bake up with pudding at the bottom and a light as air cake on top. Make in individual servings or as one large pudding.
I am a sucker for anything lemon, but warm lemon pudding cakes might just be my favourite way to enjoy lemon. Preparing these pudding cakes involves a couple of steps.
First you make the lemony pudding base, using egg yolks, lemon juice, lemon zest, sugar and a bit of flour, for thickening. Then separately, you whip up the egg whites with a bit of sugar. Both of these parts are then gently folded together. As it bakes, the creamy lemon pudding cooks on the bottom while the egg whites float to the top and cook up into a soft meringue-like “cake”.
I should point out that it really isn’t cake, as we typically think of it. It’s very light. Souffle-like. I’ve offered some tips on both these things below in the Recipe Tips!
If you’re looking for a dessert that is light and not too sweet, this is a perfect choice. It would be great for finishing a special meal as the flavour is fresh, but it’s light enough to be enjoyed on top of a big meal. This pudding kept well in the fridge, without suffering much at all, if you need to make it ahead a bit. Just cover with plastic wrap once cooled, refrigerate and re-warm slightly before serving.
Jump to:
- Ingredients and Substitutions
- Recipe Tips
- How to Whip Egg Whites
- How to Fold in Egg Whites
- Get the Recipe: Lemon Pudding Cake
- More Lemon Recipes to Love!
Ingredients and Substitutions
Lemons – you will need to start with fresh lemons. You can use regular lemons or Meyer lemons. Use slightly more lemon juice if using Meyer lemons.
Recipe Tips
- The cups that I baked my puddings in are marked as oven-safe. I wouldn’t suggest using cups that don’t clearly indicate they will be safe in the oven, as bad things could happen to them and I’d feel terrible about that.
- Separate your eggs carefully. Even the smallest amount of yolks in your whites will cause your egg whites not to whip up well.
- If using the same bowl for both the cake and egg whites, be sure to wash well in between. Egg whites will not whip up well if there is any grease or oil in the bowl.
How to Whip Egg Whites
- Always start with a squeaky clean and completely dry bowl. Any bit of water or grease in the bowl will interfere with the egg whites whipping well.
- Starting with fresh, room temperature egg whites is best.
- If using a stand mixer, use the whisk attachment. Start mixing the egg whites on LOW speed until they are very foamy (like a bubble bath!). Increase the mixer speed to MEDIUM speed and continue mixing until soft peaks form. To test for soft peaks, you would stop the mixer. Dip the whisk or beaters in the egg whites then lift out and turn upside down with the peak at the top. Soft peaks will form, but then start to droop. The soft peak stage is typically when sugar is added to the egg whites. Add sugar slowly, with the mixer on low. For stiff peaks, continue mixing on medium speed a little longer, testing regularly. When you lift the beater and turn upside down, the peak will form and stay upright, without drooping. You know you have stiff peaks if you could hold the bowl of whipped egg whites over your head and stay clean :)
How to Fold in Egg Whites
Once you have your perfect egg whites, be sure you don’t stir out all the wonderful lightness you just whipped in. “Folding” involves using a rubber spatula to carefully incorporate the egg whites with the batter. Since the batter is much heavier than the whites, you need to do this slowly and lightly.
Once you’ve spooned the whites over the batter, use a rubber spatula using the following technique: Using the edge of the spatula like a blade, slice through the mixture from 12 o’clock position to 6 o’clock position. When you get to 6 o’clock, twist the spatula blade clockwise, then use it to lift some of the batter at the bottom over the egg whites. Rotate the bowl slightly and repeat this motion. Keep doing this until the whites are combined with the batter.
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Get the Recipe: Lemon Pudding Cake
Delicious lemon pudding cake, with a creamy, warm lemon pudding on the bottom and a light souffle-like "cake" topping. A perfect meal-ender. For a lighter lemon taste, try Meyer Lemons in this one!
4.95 stars from 20 ratings
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Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr
Yield: 6 servings
Ingredients
- 2 Tablespoons butter, at room temperature
- 1 cup white sugar, DIVIDED
- 3 large eggs, separated
- 1 Tablespoons lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon (g) salt
- 1 cup milk
- 1/2 cup freshly squeezed lemon juice, (3-4 lemons) or slightly more if using Meyer lemons
- 2 Tablespoons icing/confectioners sugar, for garnish
Instructions
Preheat oven to 350° F (regular bake setting/not fan assisted) with rack in centre of the oven and lightly butter one 1.5 quart baking dish or 4-6 individual, small ramekins. Have ready a high-sided roasting pan and place the prepared dish (or dishes) in to the roasting pan. Bring 8-10 cups of water to a simmer (will be added to the roasting pan to bake the puddings). Separate your eggs and have ready.
Set aside 2 Tbsp. of the white sugar. Add the rest of the sugar to a large bowl or the bowl of a stand mixer. Add the butter and beat (with stand mixer or electric mixeuntil mixture is grainy but light. Add the egg yolks one at a time, beating well after each addition. Add the lemon zest and mix in. Add the flour and salt and mix. Add the milk and lemon juice and mix until combined. Set aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well (you'll be whipping the egg whites in it next, so be sure it is squeaky clean!).
In another bowl or the bowl of a stand mixer, beat your egg whites until they're frothy and beginning to form soft peaks. Sprinkle in the reserved 2 Tbsp. of white sugar and beat again until stiff peaks form.
Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula, gently fold the egg whites in to the egg yolk mixture by pulling a bit of the batter up and over the egg whites. Continue working gently until the mixture is uniform in color and texture. Do not over mix, but be sure there aren't any large chunks of egg whites.
Pour or ladle your batter in to the prepared dish or dishes, set in the roasting pan. Carefully pour simmering water in to the roasting pan so it comes about halfway up the sides of the baking dish. Carefully transfer the roasting pan with the water and ramekins in to the preheated 350° oven. Pudding(will bake anywhere from 30 minutes (for small, individual servingto 45 minutes (for one large pudding). Baking times will vary though, so do watch closely. You want the top to be firm and golden, but not browned.
Remove the pudding from the oven and transfer baking dish or dishes to a cooling rack. Allow to cool for 10 minutes before dusting with icing/confectioners sugar. Serve warm and enjoy!
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 246kcal, Carbohydrates: 44g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 93mg, Sodium: 180mg, Potassium: 117mg, Sugar: 38g, Vitamin A: 315IU, Vitamin C: 11.8mg, Calcium: 61mg, Iron: 0.6mg
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More Lemon Recipes to Love!
Jennifer Maloney
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
www.seasonsandsuppers.ca/about/
Easter Recipes Lemon Recipes Pudding, Pudding Cake and Bread Pudding Recipes Sweet Recipes
originally published on Nov 23, 2013 (last updated Aug 8, 2023)
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127 comments on “Lemon Pudding Cake”
Leave a comment »
Cathy Cosgrove —Reply
I serve these with a dollop of whipped cream on top and then I sprinkle toasted coconut on top of the whipped cream. Delicious.
Jennifer —Reply
Sounds lovely, Cathy :) Thanks!
Shauna —Reply
How much do you fill each small ramekin? 1/2 way, 3/4 way up?
Jennifer —Reply
Hi Shauna, about 2/3 full should be good. They will rise slightly as they bake, but then fall a bit as they cool.
Megan Toner —Reply
This sounds delicious but I am English – please advise what all-purpose flour is. We have plain or self raising ( which is plain flour with a raising agent already added. Thanks
Jennifer —Reply
Hi Megan, it would be your plain flour. Generally speaking, self raising flour is not used very much in North America, so rarely is it what is meant when you see “all purpose flour” in a Canadian or US recipe. Personally, on the few occasions that I use self raising flour, I will always specify it by name. I think most North American recipe writers would do the same. Hope that helps :)
Julia —Reply
This looks amazing. Does pudding cake have to be served warm? Can they be served at room temperature or chilled? Does the pudding start to break?
Jennifer —Reply
Hi Julia and no, you can serve it anyway you like – warm, chilled or room temperature. Once baked, the pudding is set and won’t change at all, so you could chill then re-heat, if you wanted.
Victoria —Reply
Can I use a springform mini pans?
Jennifer —Reply
Hi Victoria, this is a very soft pudding so it wouldn’t stand on it’s own once you took the springform pan off. Ramekins or one large baking pan (even a cake pan) would be a better option.
Jan —Reply
These turned out perfect! Definitely a keeper to try again!
I’ll be looking for other flavours to tryJennifer —Reply
So glad you enjoyed it, Jan! Thanks so much :)
Christina Hunt —Reply
Hello, I am new to your site and these lemon cups look lovely, as do lots of other recipes. I would like to know, can you make the batter ahead and pop in the oven so that can be served warm at a dinner party?
Jennifer —Reply
Hi Christina and thanks :) I have never tried it with this dessert, but I feel like it could work if made just a bit ahead. I’m wondering how well the egg whites that are folded in would hold up if done too far ahead. If you do make ahead and refrigerate, unless you take them out of the fridge to come to room temperature before baking, they will take longer in the oven if cold.
Eileen —Reply
These puddings were incredibly delicious – light and just the right amount of tartness. I will definitely be making these next time I have people over for dinner. Further proof that you can never go wrong by keeping a bag of lemons in the fridge!Jennifer —Reply
So glad you enjoyed them, Eileena and I agree, I always have lemons on hand :) Thanks!
A in Michigan —Reply
Just made these, they are wonderful but a little tart for my liking so I might reduce the lemon juice amount by a little.Jennifer —Reply
Thanks and yes, you can certainly tweak the lemon juice to your taste :)
Jamie —Reply
Yum, that looks amazing!! Pinning this to try for our next family meal weekend! :)Jennifer —Reply
Thanks so much, Jamie :)
Dorothy —Reply
These lemon dessert looks scrumptious! Can this recipe be easily doubled? I’m hosting dinner party for 12. Would love to serve this following a meal of Seafood Gumbo.
Jennifer —Reply
Hi Dorothy. I don’t see any reason why it wouldn’t double just fine. Enjoy!
TT —Reply
I made this for the first time. It came out perfect and it was delicious. It’s good either hot or cold. Thank you for sharing this recipe.Jennifer —Reply
So glad you enjoyed these :) Thanks!
DADA —Reply
Thanks for this lovely recipe. I tried this evening and the puddings turned out beautifully. Too many limes in the garden this year, I managed to use over ripen limes to substitute lemons and the taste and texture were fantastic good. Well done!!!Jennifer —Reply
Thanks so much and it must have been lovely with limes! I must try that :)
Emily Cheung —Reply
Wow! I was curious how a one liquid mix could turn into two distinct layers, but it did!! And is delicious! Pudding and a light cake, just as promised. Definitely making this one again!Jennifer —Reply
It’s magic, isn’t it?! So glad you enjoyed it :)
Sandi —Reply
I’m going to make these for Christmas dessert and I can’t wait – my husband LOVES lemon desserts. I am totally in love with your cup dishes – where did you find oven save coffee cups?
Jennifer —Reply
Hi Sandi, Believe it or not, I found them at a “thrift” store. They are clearly stamped “oven-safe” on the bottom, so I snapped them up. If you have a second-hand type store around, scout out there. It was quite common in a previous generation to make oven-safe dishes, so check the bottom of cups and hopefully you can find some! Good luck and enjoy the pudding cake :)
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