By Melissa Clark
- Total Time
- 1 hour, plus cooling
- Rating
- 4(1,411)
- Notes
- Read community notes
Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven’s heat. Right beneath it is the pudding, a creamy lemon curd that’s tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they’ll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won’t be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.
Featured in: These Lemony Pudding Cakes Are Magic in a Ramekin
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Ingredients
Yield:6 servings
- ¼cup/57 grams unsalted butter (½ stick), melted and cooled, plus more for greasing the ramekins
- 3large eggs, separated
- 1cup/200 grams granulated sugar, plus more as needed
- ¾cup/180 milliliters buttermilk (or use plain yogurt thinned with milk)
- 1tablespoon finely grated lemon zest (from 1 to 2 lemons)
- ½cup/120 milliliters lemon juice (from 3 to 4 lemons)
- ¼teaspoon fine sea salt or table salt
- ⅓cup/43 grams all-purpose flour
- 6ounces/170 grams raspberries
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
291 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 5 grams protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
Step
2
In a large bowl, whisk together butter, egg yolks, ¾ cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
Step
3
Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining ¼ cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
Step
4
Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
Step
5
Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don’t splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you’ll have.
Step
6
Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won’t be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
Step
7
As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
Step
8
Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.
Ratings
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1,411
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Cooking Notes
Mary Ellen
Does this have to be baked in ramekins? Can it all go in one baking vessel, such as a cake pan?
ollie
It's a lovely dessert, the quivery custard layer beneath the light spongy cake. I generally find desserts way too sweet so I made this as written and also with only a 1/2 cup of sugar, which is my preference by far (the lemon flavour shines and it's not tooth-achingly sweet).
Sidney
I've cooked both lemon and chocolate pudding cakes for years, using slightly different recipes. I put all the mixture into one large, buttered baking dish, and the pudding cakes turn out fine.
EcoAnnie
Love this! I was able to sub Arrowhead Mills Organic All Purpose Gluten Free Flour and it was still delicious. I've made this with regular flour as well. Super easy and extremely tasty either way!
Chaton
Don't use a metal pan - you want a baking dish that holds the heat. I've always used a 2 quart pyrex baking dish. It bakes for roughly 45 minutes at 350 F. This is based on the recipe from Fanny Farmer's (1965) cookbook, and the amounts of ingredients vary a bit from this, so start checking a bit sooner to avoid disappointment.
Madame
Would greatly appreciate gluten-free options to all NYT recipes that include flour.
Kate
A canning jar lifter works amazingly well to get these guys out of the hot water.
jeanaiko
Much better with Meyer lemons, and less sugar is needed. Grated zest is optional, as Meyer zest is milder than Eureka/Lisbon type lemon zest. It's lighter, and less caloric, to omit the butter. I spray the casserole (2 qt., although it will sink as it cools) with Pam/similar. You can double this recipe, but bake it in two SEPARATE casseroles. It will NOT double in volume if you try to bake a double batch in one larger casserole.If you don't like the tang of buttermilk - use milk instead.
Chaton
I have always made lemon pudding cake as one single cake rather than little individual ones, and it doesn't dry out. I bake it in a pyrex dish. I always used the recipe from Fanny Farmer's cookbook (yeah, piece of ancient history).
LaBagel
oven-safe coffee mugs, teacups, or small bowls
Ray
My wife loves lemon (me not so much) so I had to try this. Never made anything baked in water bath before, so that was fun to learn something new. Super big hit with the wife, we didn't have berries handy, too lazy to go out, so our standby - whipped cream. Delicious. I'm not a sweet lover (type II Dia.) so took advice from someone here and cut the sugar back. I'll make this again.!!
hl
Way, way back when, the Betty Crocker (and maybe even Better Homes and Gardens) "basic" cookbooks included these along with a chocolate version, and I remember they were among the first desserts I made. Through the generations since, both have been great introductions to now three generations of family cooks. Kids love the flip flopping of the ingredients--the chocolate version includes pouring boiling water over the top of the cake before baking. Ramekins not necessary--use an 8" square pan
Ryan
To anyone looking for a ramekin substitute, I would suggest muffin tins rather than cake pans. The volume-to-surface-area of a cake pan is such that the edges would likely dry out before the middle is done cooking.For muffin tins, keep in mind that metal conducts heat more quickly than the earthenware of ramekins, so you may need to move the tins further from the heat source (e.g. an upper rack) to keep the bottoms from burning.Happy baking!
Marie
Add a tablespoon of white rum and/or a tsp of vanilla to the raspberries along with the sugar. Both/either increase the aroma of the raspberries and enhance the flavor. Same for strawberries.
Susan Moore
Is there a gluten-free flour that can be substituted successfully?
Caroline
These are yummy!! I made exactly as described for New Year's Eve, and they were a fun dessert after a big meal. The recipe says they are best enjoyed hot, but I liked them after they had chilled in the fridge overnight even better.
Sandy Smith
In Australia we call this a Lemon Delicious Pudding. It's one the first things I learnt to make in school domestic science. We'd use a single large baling dish, not ramekins, though. It's a pretty foolproof kind of dessert, really.
dawna
Has anyone used sous vibe for this recipe?
andreaki
love anything lemony, soft, and soothing! :) - anyone try a paleo version? (ie substituting in ghee, almond milk, stevia/coco sugar, and grain-free flour?). would love to hear from you!
Nanci
can these be made ahead and warmed before serving?
Lauren
As suggested, made this with 1/2 the sugar, otherwise just as listed. Many thanks for the hint about using a jar lifter to take the ramekins out of the waterbath. Grandchildren were pleasantly mesmerized by the cake/pudding combo.
MP
Based on all the useful comments, I reduced sugar in the batter to 1/2 cup. My ramekins were quite small so I watched for browning.I couldn't make these just before serving but they were still delicious a few hours later.By accident, I put in >1T lemon zest vs. 1tsp. No problem!
jeanaiko
Note you can bake a single recipe in one pan, but it DOES NOT double - use two baking containers. I use Meyer lemons, so 1/2 cup sugar and 1/3 to 1/2 cup lemon juice. Also 1 cup milk (spouse HATES buttermilk) and 2 Tblsp flour. Very tender cake, texture does not change after refrigeration but let it come to room temp before serving. Skip the fruit and drown it in whipped heavy cream for utter decadence! Oh yes, one recipe serves maybe 3 people in our house, LOL!
Euphemia
For those who are baking for less time than recommended because desserts are browning "early" get an oven thermometer. Not all ovens are calibrated to the exact temps on your dials. Put thermometer in the oven & turn to 350. Check temp when oven signals that it reached 350. If you have an older model, wait 10 minutes and check the thermometer. With luck you'll be at 350. Increase to 400, & check again. Reduce to 250 & check again. Note how much it's off or exact. It'll really help.
jmack
Made these last night for a belated birthday get together. I think my ramekins are 8 oz (a cup of water overflowed) but the recipe only fit 5. They deflated quite a bit in an hour but everyone raved. Very lemony! I cut back the sugar 1/4 c as suggested in several comments but I might use the whole amount next time. I added a drizzle of Chambord to the raspberries.
Jay
Fabulous. This is an easy to make special occasion dessert. It was no problem to cut the recipe down to make only two ramekins. I expect the lemon and sugar can be adjusted to preference. I might try sprinkling this with coarse sugar before serving.
Liz
Are you sure we should use 8 oz ramekins? I only have 4 oz ramekins & 4 oz was a satisfying serving for sure. This was delicious exactly as written, no changes, just make it and enjoy it while it's still a bit warm
Deb
1/2 c sugar and coconut milk I. Lieu of buttermilk
Feedmyboys
Delightful, forgiving, and easy. I was worried when I tried to fold my possibly over-whipped, firm egg whites into the batter "until no white streaks remain"(and was reminded of Gandhi's perspective on Western civilization: "it would be a good idea") but the result was a lovely lemon cloud, to be easily transported to camp tonight!
Zan
What kind of results have other cooks achieved if this pudding is put in the fridge for 24 hours? Few menus allow the host to cook an entire meal on the day it is served. All really great recipes include do-ahead notes, calorie counts, and information about whether the recipe can be refrigerated or frozen with good results. I will serve this tomorrow afternoon, brought up to room temp after a night in the fridge. Crossing fingers for a happy result.
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