Lemon Pudding Cake is made in ramekins for a delightful lemon dessert. It has a rich pudding mixture topped with sweet lemon cake.

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Lemon Pudding Cake is one of the Best Lemon Desserts and so easy to make. The individual portions make it a breeze to serve for parties and everyone will love the fresh lemon flavor. It’s easy enough for busy moms and I also make The Best Lemon Lush Dessert.

Why We Love This Recipe

  • Simple Ingredients. The recipe includes mostly pantry ingredients.
  • Fresh Lemon Flavor. The fresh lemon juice and zest give this dessert the best citrus flavor.
  • Inexpensive to make. The recipe is budget friendly without any expensive ingredients.

Ingredients

  • Unsalted butter. Make sure to use unsalted.
  • Large Eggs. These should be room temperature.
  • All Purpose Flour. Spoon the flour into the measuring cup instead of scooping it.
  • Whole Milk. Don’t substitute reduced fat milk.
  • Lemon. It is worth the extra step to use a fresh lemon zested.
  • Lemon Juice. Fresh is best.
  • Powdered sugar. This is for dusting the top once baked.

Find the complete ingredients for this recipe at the bottom of the page.

Step By Step Instructions

  • Step 1. Preheat the oven to 350 degrees Fahrenheit. Spray 6 ramekins with cooking spray.  

Step 2. Use a large mixing bowl and beat together the butter and sugar.

Step 3. Next, mix in the egg yolks one at a time. 

Step 4. Mix in the milk, flour, lemon juice and lemon zest until combined. 

Step 5. Get out a separate bowl and beat the egg whites with an electric mixer until they are fluffy and form soft peaks. Then gently fold the egg whites into the batter. 

Step 6. Finally, pour the batter evenly into the prepared ramekins.  Place the ramekins in a large pan and pour boiling water until it goes up approximately ½ up the side.

Step 7. Then bake the cakes for 40-50 minutes until the tops are golden brown and the center of the cake is set.  Remove from the oven and place on a wire rack to cool.

Step 8. Serve lightly dusted with powdered sugar.

Step 9. Top with fresh berries and serve.

Topping Suggestions

  • Fruit. Fresh raspberries, strawberries and blueberries all taste great.
  • Whipped Cream. You can use store bought or Homemade Whipped Cream Recipe.
  • Powdered Sugar. Sprinkle powdered sugar on top.

Storage

Wrap the ramekins with foil or plastic wrap in the fridge up to 3 days. You can reheat in the microwave. I do not recommend freezing this recipe.

Expert Tips

  • Don’t overbake the dessert. The middle should be golden brown, and the edges set. Overbaking the dessert will make the texture of the pudding mixture change.
  • You can’t make in advance. The batter will deflate if made in advance.
  • Room temperature ingredients. It’s important to use room temperature ingredients because the mixture will come together easier. The texture will be smoother, and the eggs will be fluffier to beat into stiff peaks.

Frequently Asked Questions

Can I use a different size pan?

Instead of individual ramekins, you can make one large baking dish. I would use an 8×8 square baking dish. The baking time will need to be adjusted as it will take longer.

Why does the recipe call for a water bath?

It helps to prevent the pudding layer from overcooking. It also helps the cake rise over the pudding layer.

Can I freeze this recipe?

The texture will change if frozen. I do not recommend freezing this pudding cake.

More Lemon Desserts

Try this easy recipe for the best lemon dessert. Please leave a comment and star rating once you do.

Lemon Pudding

5 from 1 vote
Lemon Pudding Cake is made in ramekins for a delightful lemon dessert. It has a rich pudding mixture topped with sweet lemon cake.
Prep Time 15 minutes
Cook Time 40 minutes
Let Cool 15 minutes
Total Time 1 hour 10 minutes
Servings 6
Cuisine American
Course Dessert
Calories 251

Ingredients

  • 2 tablespoons unsalted butter melted
  • 1 cup granulated sugar
  • 3 large eggs at room temperature divided
  • 1/3 cup all-purpose flour
  • 1 cup Whole Milk
  • 1 Lemon zested
  • 1/3 cup Lemon Juice
  • 1/4 teaspoon Salt
  • Powdered sugar for dusting
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Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 6 ramekins (6 ounces each) with non-stick cooking spray.
  • Beat together the butter and sugar until combined.
  • Mix in the egg yolks one at a time.
  • Add in the milk, flour, lemon juice and lemon zest until combined.
  • In a separate bowl, beat the egg white until they are fluffy and form soft peaks.
  • Gently stir the egg whites into the batter.
  • Pour the batter evenly into the prepared ramekin dishes.
  • Place the ramekin dishes in a large pan and pour boiling water in the large pan until it goes up approximately ½ up the side of the ramekin dishes.
  • Bake for 40-50 minutes until the top of the cakes are golden brown and the center of the cake is set.  The center of the cake should gently spring back when touched.
  • Remove from the oven and remove the cakes from the water bath to cool on a wire rack.  Let the cakes cool for 15-20 minutes before serving.
  • Serve lightly dusted with powdered sugar and enjoy!

Nutrition Facts

Calories 251kcal, Carbohydrates 43g, Protein 5g, Fat 7g, Saturated Fat 4g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 0.2g, Cholesterol 97mg, Sodium 145mg, Potassium 139mg, Fiber 1g, Sugar 36g, Vitamin A 306IU, Vitamin C 15mg, Calcium 70mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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Comments

  1. Kathy says:

    5 stars
    Fresh lemon flavor and super easy to make!