STREAMING NOW: The Delicious Miss Dahl

Lemon Pudding Cakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A delicious, yet light lemony dessert that's cakey on top and gooey in the middle. From Food and Wine magazine.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spray six 6 oz. ramekins with vegetable oiil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
  3. In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
  4. Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with fresh berries.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a