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Lemon Pudding Cakes

When the chill of winter is getting you down and you are longing for warmer days, a sunny lemon dessert may brighten your day.

Truth be told, lemon has always been a favorite flavor and these Lemon Pudding Cakes have become a favorite way for me to indulge my love of all things lemon. I think you'll like them, too.

Individual Lemon Pudding Cakes

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A lemon pudding cake on a plate beside a slice of lemon.

The bright, fresh lemon flavor in these moist,  delicious cakes will delight your family and friends.

Reasons to Love These Lemon Pudding Cakes

Individual servings. I love these lemon cakes because I'm a huge fan of little individual cakes, whether cupcakes or chocolate lava cakes. It's fun to make a special cake for each person and I'm always a fan of the forced portion control that results as well.  You can make this recipe into a single-layer pudding cake.  I've included the directions in the recipe card at the end of this post.
A piece of lemon pudding cake on a white plate with a fork and two slices of fresh lemon.


An easy, straightforward recipe.  The ingredients are simple, and like me, you may already have them in your kitchen.

Flour, salt, egg, lemon, milk, and sugar. Don't you love it when you don't need to run to the grocery store to make something yummy?

Fresh lemon flavor.  There is something special about the bright citrus flavor of a lemon dessert.
Lemon Pudding Cakes
I love to dig into these cakes while still warm and the consistency is light and delicate.  The flavor is sweet and lemony, just what you want from a spring dessert.

In my humble opinion, this recipe is a delicious way to showcase the flavor of lemons.  These lemon pudding cakes are easy to make and are a tasty treat.

For all of us lemon lovers, this recipe deserves five out of five stars.  It's a keeper.

Tips for Lemon Pudding Cakes Success

Use a water bath. Place eight 4-ounce ramekins in a 13x9-inch baking dish filled with four cups of water.  The water level will be halfway up the outside of the ramekins.

Ramekins for Baking Lemon Pudding Cakes
Ramekins Set in a Water Bath
Beat the eggs and sugar together completely. Beat for 3 minutes with your electric mixer until the mixture is pale yellow and thick.  It will look delightful.

Beating the Eggs
Beat the Egg Yolks and Sugar until Light in Color

Beat your egg whites to soft peaks.  In a separate glass bowl, beat the egg whites until thick and foamy and add 1/4 cup of granulated sugar. Continue beating until the whites form soft peaks.

Soft Peaks of Egg Whites
Soft Peaks
Use a soft touch when folding in the egg whites.  Using a silicone spatula, fold about 1/4 of the egg whites into the batter to distribute the batter and lighten it a bit.  Then fold in the rest of the egg whites, gently, but completely.

Use a scoop for uniform cakes. The scoop will distribute the batter into the eight ramekins evenly.  

Bake in the center of your oven. Place your pan on the center rack of the oven to bake for approximately 40 minutes.

Distribute Batter with an Ice Cream Scoop
Use a Scoop to Distribute the Batter

Watch the cakes so you'll know they are ready. You'll know the pudding cakes are completely cooked when they are browned, puffed up high above the rim of the ramekins and some may be cracked.  Using different types of ramekins may result in your cakes cooking differently.

Puffed Cakes
Can You See the Different Results with Different Ramekins?

Let the pudding cakes cool. You'll be impatient to taste them because they look delicious and smell even better, but you'll want to cool them in the water bath for 15 to 20 minutes. You'll see that they will settle as they cool.

Cooled Lemon Pudding Cakes
The Cooled Lemon Pudding Cakes



Eating a Lemon Pudding Cake
Digging In
After you let the lemon pudding cakes cool to room temperature you'll be able to turn them out onto a plate after running a knife around the edge of the cake and carefully coaxing it free.

This results in a prettier presentation with the pudding covering the top of the cake.  You can either serve them straight from the ramekin or turned out onto a pretty plate.

A Lemon Pudding Cake
Lemon Pudding Cake
 Get other recipes for lemon lovers from my Pinterest board.

Lemon Pudding Cakes

pudding cakes, lemon cakes, individual dessert cakes
dessert
American
Yield: 8 servings
Author: Donna Urso
Lemon Pudding Cakes

Lemon Pudding Cakes

Sweet and tangy individual desserts for lemon lovers made with simple ingredients.
Prep time: 20 MinCook time: 40 MinInactive time: 20 MinTotal time: 1 H & 20 M

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and place eight half-cup ramekins in a 13x9-inch baking dish filled with four cups of water. The water level will be halfway up the outside of the ramekins.
  2. Next, beat together the egg yolks with 3/4 cup of granulated sugar, beating for 3 minutes with your electric mixer until the mixture is pale yellow and thick.
  3. While the eggs are beating, mix together the 1/2 cup of flour and the 1/4 teaspoon of salt and set that mixture aside.
  4. Zest one lemon and squeeze 1/3 cup of lemon juice from two lemons.
  5. Stir the flour mixture into the eggs and sugar, making a very thick batter. Beat the batter on medium speed for two minutes. The batter will be very thick and lumpy.
  6. Add the lemon zest, milk, and lemon juice, stirring gently. Using a silicone spatula to do the stirring will help you loosen the thick, lumpy batter from the bottom and sides of the mixing bowl.
  7. Next, in a separate glass bowl, beat the egg whites until thick and foamy and add 1/4 cup of granulated sugar. Continue beating until the whites form soft peaks.
  8. Next, fold the whites into the egg and lemon batter. Using a silicone spatula, fold about 1/4 of the egg whites into the batter to distribute the batter and lighten it a bit. Then fold in the rest of the egg whites, gently, but completely.
  9. Use a scoop to distribute the batter into the eight ramekins evenly. Then place your pan on the center rack of the oven to bake for approximately 40 minutes.
  10. You'll know the pudding cakes are completely cooked when they are browned, puffed up high above the rim of the ramekins and some may be cracked. Using different types of ramekins may result in your cakes cooking differently.
  11. You'll be impatient to taste them because they look delicious and smell even better, but you'll want to cool them in the water bath for 15 to 20 minutes. You'll see that they will settle as they cool.
  12. Serve warm from the ramekins or cool completely to invert onto a plate.

Notes

After you let the lemon pudding cakes cool to room temperature you'll be able to turn them out onto a plate after running a knife around the edge of the cake and carefully coaxing it free.

This results in a prettier presentation with the pudding covering the top of the cake. You can either serve them straight from the ramekin or turned out onto a pretty plate.


You can also make this recipe in a 9x9-inch square ceramic baking dish. Bake as directed.

Nutrition Facts

Calories

174.61

Fat (grams)

2.69 g

Sat. Fat (grams)

1.11 g

Carbs (grams)

33.77 g

Fiber (grams)

0.27 g

Net carbs

33.51 g

Sugar (grams)

27.36 g

Protein (grams)

4.54 g

Sodium (milligrams)

118.88 mg

Cholesterol (grams)

73.00 mg

Nutritional information is approximate.


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Enjoy!



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