Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.Ĭarefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top. Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins.

Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Place the prepared ramekins into a 9-by-13-inch baking dish. The batter will be light, foamy, and liquidy. Gently fold with a rubber spatula until the mixture is smooth. Then add the remaining beaten egg whites to the mixture.

Whisk a bit of the beaten eggs into the lemon mixture to lighten it. When you lift the beaters out, the peaks should curl. In a separate bowl, beat the egg whites until soft peaks form. What you’ll need to make lemon pudding cakesįirst, spray six ( 6-oz) ramekins with nonstick cooking spray then begin making the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.Īdd the flour and sugar and whisk until smooth. If you don’t have ramekins, you can bake the cake in an 8-inch or 2-quart baking dish the cook time will be about the same. Moreover, when you spoon into them, you discover a delightful surprise: while baking, the batter magically separates into a fluffy cake on top and a luscious lemon pudding on the bottom. They are refreshingly light and practically guilt-free. I’m always mindful of portion sizes when it comes to dessert, especially as someone who cooks for a living, but I don’t hold back with these delectable lemon pudding cakes. Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!

Her perfect family teresa driscoll