Lemon Pudding Cake Recipe: Tips for Making Pudding Cakes

• 2 large eggs, separated, room temperature
• 1 tablespoon unsalted butter, room temperature
• ½ cup whole milk
• ½ teaspoon vanilla extract
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• ⅔ cup sugar
• ¼ cup all-purpose flour
• ⅛ teaspoon salt
• Confectioners’ sugar, for topping

Note: Total time does not include 15 minutes of inactive time.

1. 1

   Preheat the oven to 350 degrees Fahrenheit and grease four 6-ounce ramekins with butter or nonstick cooking spray.

2. 2

   In a large bowl, beat the egg yolks. Add the butter, milk, vanilla extract, lemon juice, and lemon zest and stir to combine.

3. 3

   In a separate bowl, whisk together the sugar, flour, and salt.

4. 4

   Add the flour mixture to the lemon mixture and stir until just combined.

5. 5

   In a mixing bowl, beat the egg whites using a handheld electric mixer or stand mixer on medium speed until stiff peaks form.

6. 6

   Gently fold the egg whites into the batter.

7. 7

   Distribute the cake batter evenly into the four prepared baking dishes and place the ramekins in an 8-inch square roasting pan.

8. 8

   Pour the boiling water into the baking pan until the hot water bath reaches halfway up the sides of the ramekins.

9. 9

   Transfer the baking dish to the oven and bake until the cakes are golden brown, about 35 minutes. You should be able to insert a skewer through the center of each cake that comes out clean.

10. 10

    Remove the cakes from the oven and use tongs to carefully transfer the ramekins to a metal rack. Allow the cakes to cool for 15 minutes. Serve the cakes warm with a dusting of powdered sugar.

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