Lemon Pudding Cakes: the easy recipe for an elegant, refreshing dessert

Full of zesty, tangy lemon flavor that's balanced out with the right amount of sweetness, lemon pudding cakes are an elegant dessert that offer the perfect excuse to break out your ramekins. These single-serving-sized sweets are light and fluffy, yet meltingly moist. Lemon pudding cakes are easy to make, and baking them in a water bath will help you achieve that airy, moist texture and prevent your cakes from drying out. Serve your lemon pudding cakes with a sprinkling of powdered sugar and a few fresh summer berries for the ultimate refreshing dessert your family is sure to love!

Tips for Making the Best Moist Lemon Pudding Cakes

– Use room temperature water for the water bath.

– Make sure to use room temperature ingredients for this recipe. It'll make a more even, easier to mix batter.

– The batter for your pudding cake should be watery, so don't panic if it looks like it won't thicken up. As the cakes bake, this liquidy batter separates and transforms into 2 layers, the light cake, and the luscious lemon pudding.

How to Store Lemon Pudding Cakes

You can make lemon pudding cakes ahead of time. Once cooled, wrap them in cling film and leave them at room temperature or place them in the fridge. To warm them up before serving, heat the puddings for 10 to 15 minutes at 350°F.

Pudding cakes will stay fresh for 2 days at room temperature, or up to a week in the fridge.

How to Make Lemon Pudding Cakes

Preheat your oven to 350°F. Lightly grease 6 ramekins with cooking spray.

Whisk egg yolks, lemon juice, lemon zest, melted butter, and salt in a large bowl.

Add sugar and mix.

Add flour, then mix.

In a separate bowl, beat egg whites with a handheld mixer until soft peaks form.

Whisk in ¼ of the egg whites into the lemon mixture. Fold the remaining eggs into the lemon mixture until smooth.

Put the ramekins in a baking dish. Transfer the batter into the ramekins.

Fill the baking dish with water up to about halfway on the ramekins.

Bake the cakes for 45 to 50 minutes, or until golden. Remove the tray from the oven.

Using tongs, remove the ramekins from the tray and set them on a cooling rack.

Let them cool about 20 to 25 minutes before serving.

Notes

– You can use reduced or low-fat milk in this recipe, but whole milk will give you the best flavor and texture.

– For a tasty twist on this recipe, swap lemons for your favorite citrus. Clementines, mandarin oranges, and grapefruit all make wonderful stars of the humble pudding cake.