Sweet, tangy and pillowy light, my grandmother Nama’s pretty little Lemon Pudding Cakes are a refreshing way to end any meal. They’re made with just one easy batter that magically forms into two layers when baked – moist lemon cake on top with creamy lemon pudding below, resulting in a dazzling amount of luscious lemony taste. The secret to the batter forming into two layers is in how it’s baked!
Table of Contents
Pudding Cakes are Magic!
My maternal grandmother Nama was a true Southern woman – elegant, smart, friendly, always a smile on her face. And, of course, she was a fabulous cook and hostess. Fortunately, my mom kept many of Nama’s recipes and passed them down to me, my brother and many of my cousins. One of my favorites has always been Nama’s easy, 8 ingredient recipe for delicate Lemon Pudding Cakes. Full of cool lemony flavor, it’s been a crowd pleaser for years.
Quick Tip
Baking the cakes in a water bath allows the pudding to form on the bottom while the top bakes into a fluffy, moist cake. It’s like magic!
Lemon Pudding Cake Recipe
These light and luscious little cakes are actually two desserts in one – lemon pudding and lemon cake, combined in layers. Calling for only eight readily available ingredients, they’re surprisingly easy to prepare, as you only need to make one batter. And, no need for frosting – they are pretty enough without it! Just sprinkle a little powdered sugar on top and garnish with a few fresh blueberries or raspberries, and you have a casually elegant and impressive dessert.
Ingredients for Lemon Pudding Cakes
Not only are these pudding cakes super easy to prepare, all of the ingredients are readily available at local grocery stores. Chances are they’re already in your pantry! Here’s what you’ll need:
- Large eggs
- Fresh lemon zest
- Fresh lemon juice
- Salted butter – can use unsalted, just add a bit more salt
- Granulated sugar
- All-purpose flour, preferably unbleached
- Pinch salt
- Whole milk – don’t substitute lower fat milk; the cakes won’t taste as good!
- Fresh berries (or Strawberry Topping), for serving
- Powdered (confectioners) sugar, for garnish
How to Make Lemon Pudding Cakes
Here’s all you have to do to prepare these charming little cakes:
- Prep oven and baking dishes.
Preheat oven to 350 degrees. Butter 6 to 8 custard cups or ramekins. (I put a teaspoon of butter on a small piece of paper towel and rub that all over the inside of the dishes.) - Combine wet ingredients.
In a large mixing bowl, whisk together egg yolks, lemon zest, lemon juice and melted butter. - Combine dry ingredients.
In medium mixing bowl, whisk together the sugar, flour and salt. - Add dry ingredients and milk to wet ingredients.
Whisk half the flour mixture into the egg yolk mixture, then whisk in half the milk. Repeat with remaining flour mixture and milk. Don’t overmix. - Beat egg whites; fold into batter.
With an electric mixer, beat 2 egg whites just until stiff (don’t overbeat). Gently fold 1/4 of egg whites into into custard until well mixed, then add remaining egg whites. - Fill ramekins.
Spoon custard mixture equally among prepared ramekins (they will be almost full). - Place in water bath.
Place filled ramekins in a large baking dish or roasting pan big enough to hold them in one layer without touching. Place pan on middle rack in oven. Pour hot water into baking dish to come halfway up sides of ramekins. - Bake.
Bake for 35 to 45 minutes, or until set, puffy and lightly golden brown on top. - Cool, cover and chill.
Remove cakes from water bath and place on a wire rack to cool. Bring to room temperature, then cover and chill for at least 1 hour.
Storing Magic Lemon Pudding Cakes
These delectable cakes can be well wrapped and stored in the refrigerator. I like to serve them within 24 hours, but they will last up to 4 days.
Perfect Pairings for Lemony Pudding Cake
Definitely top these cakes with some sort of berries – blueberries, raspberries, blackberries, strawberries – or a mixture. As mentioned above, our easy Strawberry Topping is also delicious with these cakes – either scooped on top or passed on the side. In addition, I often serve them with one of these cookies, too:
- Ginger Spice Cookies ( in my cookbook “Fresh Tastes”)
- Pecan Chocolate Toffee Bars
- Pecan Snowball Cookies
Pin this recipe now to save for later!
Other individual dessert recipes to try:
- Chilled Lemon Soufflés
- Frozen Lemon Velvet Pots de Crème
- Pecan Cookie Cups with White Chocolate Mousse
- Individual Butterscotch Pies
- Butterscotch Pudding Filled Peaches
- Individual Blueberry Cakes
Lemon Pudding Cake Recipe
Sweet, tangy and pillowy light, my grandmother Nama’s recipe for these little Lemon Pudding Cakes are a refreshing way to end any meal. They’re made with just one easy batter that magically forms into two layers when baked – fluffy, moist lemon cake on top with creamy lemon pudding below, resulting in a dazzling amount of luscious lemony taste. The secret to the batter forming into two layers is in how it’s baked!
- Prep Time: 10 mins
- Chill Time: 60 mins
- Cook Time: 40 mins
- Total Time: 1 hour 50 minutes
- Yield: 6 to 8 servings 1x
Ingredients
- 2 large eggs, separated
- 2 tablespoons fresh lemon zest
- 5 tablespoons fresh lemon juice
- 2 tablespoons salted butter, melted and cooled
- 1 cup granulated sugar
- 1/4 cup all-purpose flour, preferably unbleached
- Pinch salt
- 1 1/2 cups whole milk
- Fresh berries (or Strawberry Topping), for serving
- Powdered (confectioners) sugar, for garnish
Instructions
- Preheat oven to 350 degrees. Butter 6 to 8 custard cups or ramekins (see Note).
- In a large mixing bowl, whisk together egg yolks, lemon zest, lemon juice and melted butter.
- In medium mixing bowl, whisk together the sugar, flour and salt. Whisk half the flour mixture into the egg yolk mixture, then whisk in half the milk. Repeat with remaining flour mixture and milk. Don’t overmix.
- With an electric mixer, beat 2 egg whites just until stiff (don’t overbeat). Gently fold into custard until well mixed.
- Divide custard mixture equally among prepared ramekins (they will be almost full). Place in a large baking dish or roasting pan big enough to hold them without touching. Pour hot tap water into baking dish to come halfway up sides of ramekins. Bake for 35 to 45 minutes, or until puffy and lightly golden brown on top.
- Remove cakes from water bath and place on a wire rack to cool. Bring to room temperature, then cover and chill.
- Around 30 to 45 minutes before serving, remove cakes from the refrigerator and bring to room temperature. Serve with fresh blueberries, raspberries or Strawberry Topping. Dust with powdered sugar, if desired.
Notes
High altitude adjustment: Beat egg whites until soft peaks form, not stiff peaks.
Note on lemon juice and zest: Three lemons should provide the needed zest and juice.
Note on number of ramekins: The number of ramekins needed (and therefore the total number of servings) depends on their size. If you are using 4 ounce ramekins, then you will need 8. We think that 6 ounce ramekins make the best serving size.
Make ahead: Custard cups can be made up to 1 day ahead and stored, covered, in the refrigerator.
- Category: easy desserts, make ahead
- Method: baking
- Cuisine: American
