1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for lemon pudding cakes , as it delivers brighter, more natural flavor. Bottled juice tends to be more acidic and less vibrant, which can affect the overall taste.

2. Can I bake this in one large dish instead of ramekins?

Yes, but with caution. You can use a 9-inch square baking dish , but the texture might be slightly different and bake time will be longer. Watch closely to avoid overbaking the pudding layer.

3. Are lemon pudding cakes freezer-friendly?

Not really. These cakes don’t hold up well to freezing — the texture suffers and the pudding layer may separate or become rubbery.

4. How can I make lemon pudding cakes dairy-free?

Use unsweetened almond milk, oat milk, or coconut milk in place of whole milk, and substitute vegan butter. The result will still be rich and flavorful, though slightly less creamy.

5. Why didn’t my layers separate?

This could be due to overmixing, cold ingredients, or overbaking. For perfect lemon pudding cakes , always use room temperature ingredients and fold egg whites gently into the batter.

Lemon Pudding Cakes Recipe: 7 Steps to a Fluffy, Tangy Delight

Description

These lemon pudding cakes are a delightful duo of fluffy lemon cake on top and rich lemony pudding underneath — all baked in just one ramekin! Simple to prepare, elegant to serve, and bursting with citrus flavor, they make a standout dessert for any occasion.

Ingredients

3 large eggs, separated
¾ cup (180 ml) whole milk, room temperature
2 Tbsp (28 g) unsalted butter, melted and slightly cooled
2 tsp lemon zest
½ cup (120 ml) fresh lemon juice (about 3 large lemons), room temperature
1 tsp pure vanilla extract
1⁄3 cup (41 g) all‑purpose flour, spooned & leveled
¼ tsp salt
1 cup (200 g) granulated sugar, divided

Optional garnish: 1 Tbsp confectioners’ sugar, fresh berries, lemon slices

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (177°C). Grease 6–7 six‑ounce ramekins and place in a large baking pan for the water bath.
In a bowl, whisk egg yolks, milk, butter, lemon zest, lemon juice, and vanilla. Add flour, salt, and ¾ cup sugar. Stir until combined.
In another bowl, beat egg whites until soft peaks form (1–2 minutes). Gradually add the remaining ¼ cup sugar and beat to stiff, glossy peaks.
Gently fold one-third of the egg whites into the lemon batter, then fold in the remaining egg whites carefully to preserve volume.
Divide batter among ramekins, filling nearly to the top.
Place ramekins in baking pan; pour hot water around them to reach halfway up the sides. Bake for 35–40 minutes until tops are puffy and lightly browned.

Remove ramekins, let cool on a wire rack for 15–20 minutes before serving. Garnish as desired and serve warm or at room temperature.

Notes

Do not freeze—you’ll risk losing the layered texture.

For make‑ahead prep: bake, cool, and refrigerate (covered) for up to 1 day. Reheat in a 350°F oven for 10–15 minutes.

Make sure ingredients like milk, egg yolks, and lemon juice are at room temperature for best texture.

Using six‑ounce ramekins ensures proper separation; larger or smaller sizes may alter baking time and texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked; water bath
Cuisine: American / European fusion

Nutrition

Serving Size: 1 cake
Calories: ~174 kcal
Sugar: 28 g
Sodium: 124 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 68 mg