Lemon Pudding Cakes

Moist, delicate, and refreshing, this magnificent dessert separates into a mouth-watering lemon sauce on the bottom and a soufflé-like cake on top. It’s the perfect blend of soft and smooth.








  • ¼ cup (½-stick) Challenge European Style Butter, melted
  • 4 eggs, separated
  • 2 teaspoons grated fresh lemon zest*
  • 6 Tablespoons fresh lemon juice
  • 1 cup sugar
  • ¼ cup all purpose flour
  • ¼ teaspoon salt
  • 1¼ cups milk


  • 1

    Preheat oven to 350°F.

  • 2

    Use approximately 1 Tablespoon of the melted butter to brush the inside of six, 8-ounce ramekins; set aside. (Let the remaining butter cool slightly.)

  • 3

    In a large bowl, beat together butter, egg yolks, lemon juice and lemon zest. In a small bowl, combine sugar, flour and salt: add alternately with the milk to the egg mixture.

  • 4

    In a separate large bowl, beat egg whites until firm peaks form. Fold egg whites into lemon mixture.

  • 5

    Pour batter into the prepared ramekins and set the ramekins in a large baking dish. Pour hot water into the baking dish to a level about halfway up the side of the ramekins. Bake for 25-30 minutes or until tops are golden brown. Serve the cakes warm or chilled. Garnish with berries or a dusting of powdered sugar.


  • !

    2 medium lemons are needed for zest and juice.

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