Lemon Pudding Cakes Recipe

Preheat oven to 350 degrees F. Grease 7 6-ounce ramekins with butter or nonstick spray. Place into a large baking pan or casserole dish. The cakes will bake in a water bath inside the casserole dish.

Whisk egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract together in a large bowl. Whisk in the flour, salt, and ¾ cup of sugar until combined. Set aside.

In a medium bowl using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high high speed into soft foamy peaks for about 1 to 2 minutes.

Sprinkle the remaining sugar on top, then beat into stiff glossy peaks for about 1 to 2 minutes. (Stiff peaks hold their shape when you lift the beaters/whisk.)

Spoon about ⅓ of the egg whites into the lemon batter. Working slowly and carefully so as not to deflate the egg whites, gently fold together until combined.

Gently fold in another ⅓ of the egg whites until combined, then fold in the remaining egg whites. Batter will be thick and airy.

Divide between greased ramekins, filling nearly to the top.

Without splashing into the ramekins, slowly pour hot water into the casserole dish around the ramekins, about halfway up the sides of the ramekins.

Carefully place the casserole dish/baking pan in the oven. Bake for about 35 to 40 minutes until the lemon cakes are puffy and lightly browned on top. Do not overbake. Overbaking will cook the pudding on the bottom of the cakes.

Using tongs or an oven mitt, remove the cakes from the casserole dish and place on a wire rack set over a baking sheet or kitchen towel to catch any dripping water.

Cool cakes for 15 to 20 minutes before serving.

Garnish with confectioners’ sugar and/or fresh berries or lemon slices, if desired.

Serve warm or wait until they cool to room temperature. Enjoy.