I stole this recipe for Lemon Pudding Cakes from dessertnowdinnerlater.com. This delicious dessert is perfect for Mother’s Day. First egg yolks, milk, lemon zest, lemon juice, butter and salt are whisked together in a bowl. Then flour and sugar are whisked into the egg yolk mixture. Next egg whites are whipped until soft peaks form. The egg whites are folded into the cake batter before pouring the batter into ramekins. A large roasting pan is partially filled with water before placing the pans inside. The cakes are baked until light brown. These light lemon cakes are a delicious spring dessert.

Did you know? The lemon originated in Southeast Asia and is now cultivated in tropical and temperate climates around the world, with California leading production in the United States.¹ (see more trivia in the Trivia tab)

The ingredients for this recipe are: 3 eggs, 1 cup milk, 2 tsp lemon zest, ⅓ cup fresh lemon juice, 2 tbsp butter, ¼ tsp salt, ⅓ cup AP flour and 1 cup granulated sugar

In large bowl, whip egg whites on low speed until foamy, and then increase to medium until soft peaks form.

Then in another large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter and salt. Add the flour and sugar, whisk until smooth. Use a spatula to fold egg whites into the cake batter, until mostly combined.

Preheat oven to 350 F. Spray 6 (6 oz) ramekins with non-stick spray. Ladle batter evenly into ramekins and place ramekins inside roasting pan.

Pour water into roasting pan until reaches 1 inch or halfway up the sides. Bake in oven for 30-45 minutes or until cakes are lightly brown and spring back when touched in center.

Remove from water bath, cool on wire rack for 10-20 minutes before consuming.

Enjoy! Serve with powdered sugar if desired.

If you liked this recipe for Lemon Pudding Cakes then you can try Starbuck’s Lemon Pound Cake, Oatmeal Lemon Crème Bars, Nothing Bundt Cakes Lemon Cake Copycat or Lemon Lasagna.

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Lemon Pudding Cakes

This delicious dessert is perfect for Mother’s Day. First egg yolks, milk, lemon zest, lemon juice, butter and salt are whisked together in a bowl. Then flour and sugar are whisked into the egg yolk mixture. Next egg whites are whipped until soft peaks form. The egg whites are folded into the cake batter before pouring the batter into ramekins. A large roasting pan is partially filled with water before placing the pans inside. The cakes are baked until light brown.

Course Dessert

Prep Time 20 minutes

Cook Time 35 minutes

Servings 6 servings

Ingredients

• 3 eggs separated
• 1 cup milk
• 2 tsp lemon zest 2 lemons worth
• ⅓ cup fresh lemon juice 2 lemons worth
• 2 tbsp butter melted
• ¼ tsp salt
• ⅓ cup AP flour stir, spoon and level
• 1 cup granulated sugar
• Powdered sugar

Instructions

1. Preheat oven to 350 F. Spray 6 (6 oz) ramekins with non-stick spray.
2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter and salt. Add the flour and sugar, whisk until smooth.
3. In another bowl, whip egg whites on low speed until foamy, and then increase to medium until soft peaks form.
4. Use a spatula to fold egg whites into the cake batter, until mostly combined. Mixture will be lumpy and semi-separated (foamy on top and more liquid/runny on bottom).
5. Ladle batter evenly into ramekins and place ramekins inside roasting pan. Pour water into roasting pan until reaches 1 inch or halfway up the sides.
6. Bake in oven for 30-45 minutes or until cakes are lightly brown and spring back when touched in center.
7. Remove from water bath, cool on wire rack for 10-20 minutes before consuming.

Recipe Notes

Cover with plastic wrap in fridge for 2 days. To warm, microwave leftovers for 20-30 seconds each.

If making one large cake, use a 1.5 qt baking dish or 8 inch square/round cake pan. Make sure will fit inside a roasting pan for water bath. Bake at 350 F for 45-55 minutes.