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three lemon pudding cakes with fresh lemons

Tangy Lemon Pudding Cakes


  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 3 individual cakes 1x

Description

You don’t need a box or cake mix to make homemade lemon pudding cakes from scratch!  These individual cakes baked in ramekins are perfect for Easter dinner or anytime you want a simple, yet elegant lemony treat.


Scale

Ingredients

For the Lemon Cakes

  • 3 large eggs, at room temperature
  • 1 cup whole milk (237 ml)
  • 1/3 cup freshly squeezed lemon juice (79 ml)
  • 2 tablespoons unsalted butter, melted (30g)
  • 1 tablespoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup granulated sugar (198g)
  • 1/3 cup all-purpose flour (40g)

For Decoration

  • 1 tablespoon icing sugar

Instructions

  1. Preheat the oven to 350 F.  Lightly butter three 8-ounce ramekins or four 6-ounce ramekins.  Set the ramekins inside of a large cake pan and bring a kettle of water to a boil.
  2. Separate the eggs, placing the yolks in a large mixing bowl and the whites in a medium mixing bowl.
  3. Whisk together the yolks, milk, lemon juice, lemon zest, salt, and vanilla extract.  Gradually stir in the melted butter, then mix in the sugar and flour.
  4. Using a handheld electric mixer, beat the egg whites until soft peaks have formed.  The tips of the peaks should curl when the beaters are lifted from the egg whites.
  5. Whisk about 1/4 of the beaten egg whites into the other egg mixture, then gently fold in the rest with a spatula.  Fold by scraping round the edges of the bowl, then cutting through the center.  Keep folding until there are no clumps of egg white, and the batter looks foamy.
  6. Gently divide the batter between the ramekins.  Pour simmering water from the kettle into the cake pan until the water level reaches halfway up the sides of the ramekins.  Be careful not to splatter water into the ramekins.  This hot water bath is called a bain marie.
  7. Slowly and carefully move the pan of water and ramekins into the middle of the oven.  Bake at 350 F for about 45-50 minutes, until the cakes are risen and nicely browned on top.
  8. Carefully remove the hot ramekins from the water and let cool on a wire rack for about 20 minutes.
  9. Dust the tops of the cakes with icing sugar using a small sieve.  Serve the cakes warm.

Notes

  • Use room-temperature eggs to get the best volume in the batter.
  • Fold the batter gently to keep as much air in the mixture as possible.
  • If you’re in a hurry, make the cakes the day before, let cool completely, and refrigerate.  Reheat for about 10-15 minutes in a 350 F oven.
  • Bake the cakes in a bain marie, or a hot water bath.  This is crucial for the pudding layer to form.
  • Want to make them ahead? Let them cool completely, then cover and refrigerate.  Reheat them in a 350 F oven for about 10-15 minutes before serving.
  • Category: Cakes
  • Method: Oven
  • Cuisine: American

Keywords: lemon cake, lemon pudding cake

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