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–+ servings
Lemon Pudding Cakes

Delightfully Light Lemon Pudding Cakes for Guilt-Free Indulgence

Enjoy these Lemon Pudding Cakes that are light, airy, and effortless to make, providing a guilt-free indulgence for dessert lovers.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 6 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Mixture
  • 4 large Eggs divided into yolks and whites
  • 1 cup Milk low-fat or whole, non-dairy alternatives may alter consistency
  • 1 tablespoon Lemon Zest fresh zest is essential for flavor
  • 1/4 cup Fresh Lemon Juice fresh is preferred over bottled
  • 4 tablespoons Unsalted Butter melted
  • 1/4 teaspoon Salt enhances flavor
  • 1/2 cup All-Purpose Flour for gluten-free option, use a 1:1 substitute
  • 1/2 cup Sugar adjust to taste
For Serving
  • 1 cup Fresh Berries optional but recommended
  • 2 tablespoons Confectioners' Sugar light dusting for serving

Equipment

  • oven
  • mixing bowls
  • Ramekins
  • Electric mixer
  • baking dish
  • Ladle
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare six 6-ounce ramekins by spraying them with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the egg yolks, milk, lemon zest, fresh lemon juice, melted unsalted butter, salt, and all-purpose flour until smooth.
  3. In a separate bowl, use an electric mixer to beat the egg whites until soft peaks form, about 3-5 minutes.
  4. Gently fold a small portion of the beaten egg whites into the lemon yolk mixture to lighten it, then fold in the remaining egg whites until no streaks remain.
  5. Fill each prepared ramekin with the batter about three-quarters full and place them in a baking dish. Add hot water to the dish halfway up the sides of the ramekins.
  6. Bake for about 45 minutes until puffed and golden on top. Keep an eye on them while baking.
  7. Carefully remove the ramekins from the water bath and allow them to cool for about 20 minutes before serving. Optionally, dust with confectioners' sugar and garnish with fresh berries.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 140mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Overbeating egg whites may result in a dry texture. Use a proper water bath to prevent cracking.

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