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.
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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?
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
This post contains affiliate links. When you use these links to shop I receive a small compensation.
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.
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.
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.
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.
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.
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.
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 Set in a Water Bath |
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| 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.
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| Soft Peaks |
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.
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.
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.
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.
Get other recipes for lemon lovers from my Pinterest board.
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Enjoy!
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| 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.
 |
| 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.
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| The Cooled Lemon Pudding Cakes |
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| Digging In |
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.
 |
| Lemon Pudding Cake |
Lemon Pudding Cakes
Yield: 8 servings
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
- 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.
- 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.
- 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.
- Zest one lemon and squeeze 1/3 cup of lemon juice from two lemons.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
174.61Fat (grams)
2.69 gSat. Fat (grams)
1.11 gCarbs (grams)
33.77 gFiber (grams)
0.27 gNet carbs
33.51 gSugar (grams)
27.36 gProtein (grams)
4.54 gSodium (milligrams)
118.88 mgCholesterol (grams)
73.00 mgNutritional information is approximate.
©Just One Donna
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Enjoy!
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