These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding.

Melissa Pasanen
Source: EatingWell Magazine, January/February 2011


Recipe Summary

1 hr 10 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.

  • Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.

  • Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it's OK if it's a little lumpy). Evenly divide among the prepared ramekins placed in the roasting pan.

  • Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

  • Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners' sugar and serve warm or at room temperature.


Make Ahead Tip: Pudding cakes can be held at room temperature for up to 4 hours.

Equipment: Eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups

Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down.

Nutrition Facts

185 calories; protein 4g; carbohydrates 31.9g; dietary fiber 0.2g; sugars 27.2g; fat 5.1g; saturated fat 2.6g; cholesterol 78.9mg; vitamin a iu 251IU; vitamin c 6.6mg; folate 28.6mcg; calcium 52.1mg; iron 0.6mg; magnesium 7.8mg; potassium 95mg; sodium 78.8mg; thiamin 0.1mg; added sugar 25g.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Tasty & Easy It was easy to make and very tasty although i was upset when it sunk! But over all it was very delicious and I will definitely cook it again! They family loves it! Pros: Easy Delicious Cons: It sunk when I took it out of the oven! Read More
Rating: 5 stars
Very pleased Great taste. I put strawberries on the top after they finished baking which put it to another level. Highly recommended! Read More
Rating: 4 stars
Love this recipe and quick question Hi: I've made this recipe about four times now and love it. However I wonder if anyone could give me a tip about the safest and easiest way to remove the ramekins from the hot water bath when they are done cooking? I have a hard time grabbing them without either getting my pot holder or towel in the water and/or inadvertently pressing down on the top of the pudding. Thoughts? Pros: light flavorful and low calorie Read More
Rating: 5 stars
WOW so good Light cake-like top with pudding/custards bottom. Very lemony. It was really delicious and not too heavy. Pros: Lemony deliciousness Read More
Rating: 4 stars
Tasty tangy light little dessert Loved this little cake. I made them for dinner tonight and they got excellent reviews. I halved the recipe and it worked well for four ramekins. They are a perfect balance of tangy and sweet and a lovely low-fat ending to a nice meal. Pros: Simple fresh Cons: Must have the right kitchen tools! Read More
Rating: 5 stars
Delicious refreshing dessert Everyone in my family liked this dessert. I will definitely make it again. Pros: Love the pudding layer at the bottom Read More
Rating: 5 stars
Insanely delicious!!! Tangy lemon flavor like a lemon meringue pie (my favorite dessert since childhood) but without the fuss of making a pie crust. Very satisfying with approx 1/2 the calories 1/3 the fat and 1/3 the carbs of an average slice of the pie. Pros: Easy to make. Great texture with light cake on top and creamy pudding underneath. The dessert was a hit with the whole family Cons: none Read More