Lemon Pudding Cake Recipe

Ingredients

Eggs

• 3 large eggs, separated

Wet Ingredients

• 3/4 cup (180ml) whole milk, at room temperature
• 2 Tablespoons (28g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons)
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 2 teaspoons lemon zest
• 1/3 cup (41g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1 cup (200g) granulated sugar, divided

Optional Garnish

• 1 Tablespoon confectioners’ sugar for dusting
• Fresh berries
• Lemon slices

Instructions

1. Preheat oven to 350°F (177°C). Grease 6-7 six-ounce ramekins with butter or nonstick spray. Place ramekins into a large baking pan or casserole dish to prepare for a water bath.
2. In a large bowl, whisk together egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract. Then whisk in flour, salt, and 3/4 cup (150g) sugar until just combined. Set aside.
3. Using a mixer fitted with a whisk attachment, beat egg whites on medium-high speed until soft foamy peaks form (about 1-2 minutes). Sprinkle remaining 1/4 cup (50g) sugar over the egg whites and continue beating until stiff, glossy peaks form (another 1-2 minutes).
4. Gently fold about one-third of the beaten egg whites into the lemon batter to lighten it. Then carefully fold in the remaining egg whites in two additions, maintaining as much air as possible to keep the batter airy and thick.
5. Divide the batter evenly among the greased ramekins, filling each nearly to the top. This amount yields 6 or 7 cakes depending on how much the egg whites deflate.
6. Slowly pour hot water into the baking pan around the ramekins, filling halfway up their sides, being careful not to splash water into the cakes. Alternatively, place the pan in the oven first then add water carefully.
7. Place the casserole dish in the oven and bake until the cakes are puffy and lightly browned on top, approximately 35-40 minutes. Avoid overbaking to prevent the bottom pudding from fully cooking.
8. Using tongs or oven mitts, remove the ramekins from the water bath and place them on a wire rack over a baking sheet or towel. Let them cool for 15-20 minutes before serving. Cakes can be enjoyed warm or at room temperature.
9. Dust with confectioners’ sugar and garnish with fresh berries and lemon slices if desired before serving.
10. Cover leftover cakes tightly and refrigerate for up to 3 days. Warm in the microwave briefly before serving if preferred.

Notes

• Use room temperature eggs and liquids to ensure even mixing and better volume when beating egg whites.
• Be gentle when folding in egg whites to keep batter airy and light.
• Ensure water bath is hot to promote even baking and a moist texture.
• Do not overbake to maintain the pudding-like base beneath the fluffy cake top.
• Ramekins should be six-ounce size for ideal portioning and baking.
• Optional garnishes like fresh berries and lemon slices add color and enhance flavor.