The Lemon Pudding Cake All My Friends Call "Dangerously Delicious"

Pudding cakes are easily one of my favorite desserts — especially because they’re low-effort, yet high-reward. And while chocolate pudding cakes get all of the attention, it’s time to give sunny, citrusy flavors a bit more love in this form.

These lemon pudding cakes come together quickly by stirring the batter in a mixing bowl and adding in whipped egg whites. Each little ramekin is set in a baking pan filled with water (this is the secret to the perfect texture). As the cakes rise, they create a creamy pudding-like layer on the bottom. Dust them with powdered sugar or top with whipped cream and fresh berries, and enjoy them warm for the ultimate sweet treat.

Why You’ll Love It

• Simple ingredients. These cakes can be made with just eight ingredients, most of which you probably already have on hand.

• Not too sweet. Vibrant lemon is met with just a touch of sweetness for a well-balanced flavor.

Key Ingredients in Lemon Pudding Cakes

• Eggs: Eggs are the main ingredient in this recipe. They contribute to a light and fluffy cake.

• All-purpose flour: A small amount of flour provides structure to help the cake layer rise, while also thickening the lemon pudding sauce.

• Lemons: Both lemon juice and zest are used for their bright flavor.

How to Make Lemon Pudding Cakes

1. Heat the oven to 325°F. Line the bottom of a 9×13-inch baking pan with a small kitchen towel. Lightly coat 8 ramekins with cooking spray and place them in the baking pan. Bring water to a boil.

2. Make the batter. Whisk egg yolks, granulated sugar, milk, lemon zest and juice, melted unsalted butter, vanilla extract, and kosher salt together in a large bowl. Whisk in all-purpose flour until smooth and free of clumps.

3. Add egg whites. Whisk egg whites in a medium bowl until foamy. Add remaining granulated sugar and whisk until soft peaks form. Gently whisk the egg whites into the egg yolk mixture in two parts. Evenly divide the batter between the ramekins.

4. Bake the cakes. Pull the oven rack out about halfway and place the baking pan on it. Pour enough of the hot water into the pan so that it comes about halfway up the sides of the ramekins. Bake until the top of each pudding cake is puffy and set, and use tongs to remove the ramekins from the baking pan. Let the pudding cakes cool for at least 15 minutes before dusting with powdered sugar and serving warm.

Storage Tip

Lemon pudding cakes are best served warm, but they can be stored covered in the fridge for up to two days.

Lemon Pudding Cake Recipe

Love cake and pudding? This easy dessert dishes up the best of both worlds.

Prep time 25 minutes

Cook time 32 minutes to 34 minutes

Serves 8

Ingredients

• Cooking spray

• 4 large egg yolks, at room temperature

• 4 large egg whites, at room temperature

• 1 cup plus 1 tablespoon granulated sugar, divided

• 3/4 cup whole or 2% milk

• Finely grated zest of 1/2 medium lemon

• 1/2 cup freshly squeezed lemon juice (from 3 medium lemons)

• 2 tablespoons unsalted butter, melted and cooled

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 1/3 cup all-purpose flour

• Topping options: powdered sugar, finely grated lemon zest, or whipped cream

Instructions

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1. Heat the oven to 325°F. Line the bottom of a 9x13-inch baking pan with a small kitchen towel (fold as needed so it lies completely flat). Lightly coat 8 (6-ounce ramekins) with cooking spray and place on the baking pan. Bring about 6 1/2 cups water to a boil in a kettle or saucepan, then turn off the heat.

2. Whisk 4 large egg yolks, 1 cup of the granulated sugar, 3/4 cup whole milk, the finely grated zest of 1/2 medium lemon, 1/2 cup lemon juice, 2 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt together in a large bowl. Whisk in 1/3 cup all-purpose flour until smooth and free of clumps.

3. Whisk 4 large egg whites in a medium bowl until foamy. Add the remaining 1 tablespoon granulated sugar and whisk until soft peaks form, 2 1/2 to 5 minutes. (Alternatively, mix with an electric hand mixer on medium speed.)

4. Transfer half of the egg white mixture into the egg yolk mixture and gently whisk together until just combined. Add the remaining egg white mixture and gently whisk until just combined; the mixture will be smooth and fluffy. Evenly divide the batter between the ramekins (about 2/3 cup each; the ramekins will be full).

5. Pull the oven rack out about halfway and place the baking pan on it. Carefully and slowly pour enough of the hot water into the pan (do not let any water splash into the ramekins) so that it comes about halfway up the sides of the ramekins. Make sure the towel is completely soaked. Slowly push the oven rack back in.

6. Bake until the top of each pudding cake is puffy and set and the cake begins to slightly pull away from the ramekins, 32 to 34 minutes.

7. Remove the baking pan from the oven. Using tongs or oven mitts, carefully transfer the pudding cakes to a wire rack. Let cool for at least 15 minutes before serving. Serve dusted with powdered sugar and freshly grated lemon zest or topped with whipped cream if desired.

Recipe Notes

Storage: Leftover cakes can be covered with plastic wrap and refrigerated for up to 2 days. Eat cold, let come to room temperature, or rewarm in a 200°F oven for 10 to 15 minutes or microwave for 20 to 25 seconds.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")