These individual lemon pudding cakes hide a delightful surprise. From above they look like a simple, airy cake, but when you dig in you find a silky lemon pudding beneath the fluffy top. A spoonful of whipped cream ties each bite together. They are easy to make ahead and can be prepared gluten free without sacrificing texture or flavor.
This recipe came from my husband’s great-grandmother. She served it at Thanksgiving in a beautifully decorated dining room; I make it year-round. It’s a light, not-too-heavy dessert that’s perfect for holidays like Easter, Mother’s Day and Christmas, but simple enough for everyday occasions.
Ingredients:
The cakes use pantry staples: eggs, fresh lemon juice and zest, milk, butter and sugar. I use slightly less sugar than the original recipe so the lemon flavor can shine. You can make them with regular all-purpose flour or a 1-to-1 gluten-free flour—my gluten-free version is indistinguishable from the original.
How to make lemon pudding cakes from scratch:
- Preheat oven to 350°F (175°C). Butter and sugar four 8-ounce ramekins.
- In a stand mixer or with hand mixers, beat the softened butter and sugar until the mixture resembles damp sand.
- Add the egg yolks, flour, lemon zest, lemon juice, milk and a pinch of salt. Beat until smooth.
- In a clean bowl, beat the egg whites to stiff peaks, then gently fold them into the lemon batter until just combined.
- Divide the batter evenly among the prepared ramekins. Place them in a baking dish and pour in hot water until it comes about halfway up the sides of the ramekins (take care not to let water get into the batter).
- Bake until the tops are lightly golden in spots, about 30 minutes. Remove from the oven and transfer the ramekins to a cooling rack.
Serving suggestions:
These cakes can be served warm, at room temperature, or chilled. Serve them right in the ramekins or invert them onto plates for a more formal presentation. A generous dollop of fresh whipped cream balances the bright lemon flavor.
We call them “magic lemon pudding cakes” because each spoonful gives you tender cake and silky lemon curd in one perfect bite.
FAQs
Yes. The cakes can be made up to one day ahead—store them covered in the refrigerator.
If you prepare them the day before serving, refrigerate once cooled. Otherwise they can sit at room temperature for several hours before serving.
Store at room temperature for up to six hours, or cover and refrigerate for up to one day.
Freezing is not recommended; it can alter the pudding’s texture.
Tips for this recipe:
- If making a gluten-free version, use a reliable 1-to-1 gluten-free flour blend that includes xanthan gum for best texture.
- The recipe calls for four 8-ounce ramekins. You can use smaller 6-ounce ramekins, but reduce the baking time and check frequently.
- A stand mixer or hand mixers makes the process faster, but a whisk and elbow grease will work in a pinch.
- When whipping egg whites, be sure the bowl and beaters are completely clean and free of fat. Beat to stiff peaks without over-whipping; if whites become grainy or watery, start over.
Related recipes:
Creamy Lemon Pie with Easy Almond Crust (Gluten-Free!)-
Gluten Free Lemon Olive Oil Polenta Cake (EASY!!)
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Easy Gluten Free Scones Recipe with Lemon Cardamom Glaze
-
No-Bake Mascarpone Cheesecake: a stunning & EASY dessert!
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Lemon Pudding Cakes (Gluten Free Option)
Ingredients
- 2 tablespoons unsalted butter, softened, plus more for ramekins
- 3/4 cup sugar, plus more for ramekins
- 3 eggs, separated
- 1/4 cup gluten-free 1-to-1 flour or 1/4 cup all-purpose flour
- Zest from 1 lemon (about 2 scant teaspoons)
- 5 tablespoons fresh lemon juice (from about 2 lemons)
- 1 cup milk
- Pinch of salt
- Fresh whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Butter and sugar four 8-ounce ramekins.
- In a stand mixer or with hand mixers, beat the sugar and butter until well combined and sandy. Add the egg yolks, flour, lemon zest, lemon juice, milk and salt; beat until smooth.
- In a clean bowl, beat the egg whites until they hold stiff peaks. Gently fold one-third of the whites into the lemon batter, then fold in the remaining whites until combined.
- Divide the batter evenly among the ramekins. Place the ramekins in a straight-sided roasting pan and pour warm water into the pan until it reaches about halfway up the sides of the ramekins. Bake until the tops are golden in spots, about 30 minutes.
- Transfer the ramekins to a cooling rack and let cool at least 30 minutes. Serve warm, at room temperature, or chilled; serve in the ramekins or invert onto plates. If inverting, run a thin knife around the edge, place a plate on top, flip and gently shake to release. Top with whipped cream.
Notes
Do Ahead: The cakes can be covered and refrigerated for up to one day before serving.
Tips:
- For gluten-free cakes use a quality 1-to-1 gluten-free flour blend that contains xanthan gum for best results.
- Use 8-ounce ramekins for the indicated baking time; smaller ramekins will bake faster.
- Ensure bowls and beaters are completely clean when whipping egg whites to achieve stiff peaks.
Did you make this recipe? If so, I’d love to hear what you think—please leave a comment and a star rating below.