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Easy Mini Lemon Pudding Cakes

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Mini Lemon Pudding Cakes are a refreshing, melt-in-your-mouth, lemony dream. Simple and quick to make, this dessert magically forms two layers when baked. A light and airy cake on top with a lemon pudding custard on the bottom.

Closeup Lemon Pudding Cake with a Spoon and Blueberries

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It’s a beautiful dessert worthy of any occasion when inverted, dusted with confectioners’ sugar, and topped with blueberries.

All I can say is, “Oh, my!”

Perfect to serve for an afternoon tea, a wedding shower, brunch, Mother’s Day, or another spring gathering. 

If you’re hosting a tea party, you may also enjoy reading How to Serve an Easy Afternoon Tea.

When the spring blossoms begin to hint at their arrival, I’m thinking about all things lemon. Like Ginger Lemon Tea, one of my favorite homemade teas, lemon cakes, tarts, muffins, and more.

Closeup view of Lemon Pudding Cups topped with fresh blueberries and mint leaves.

Items You’ll Need

Two mixing bowls, a whisk, a spatula, a 9×13 inch baking pan, an electric mixer, a zester, and either six (6-ounce) ramekins or an 8-inch baking dish.

These Lemon Pudding Cakes are made in individual ramekins. But if you don’t have any, you can bake the batter in an 8-inch baking dish. The cooking time is about the same.

Set of six 6-ounce ramekins at Amazon.com

Ingredients for Lemon Pudding Cakes

These simple ingredients will turn into the most delicious pudding cake ever. Ingredient measurements are in the recipe card at the bottom of this post.

  • Dairy: Large eggs, milk, and butter.
  • Lemons: You will use both the lemon juice and the zest.
  • Pantry Ingredients: All-purpose flour, sugar, and a pinch of salt
Top view of Lemon Pudding Cake with Sugar Coated Blueberries

How to Make Lemon Pudding Cakes

Spray six (6-oz) ramekins with nonstick cooking spray and set aside. 

You will need two bowls to make the lemon pudding cakes. Separate the eggs and place the yolks in one bowl and the whites in the other.

Whisk the milk, lemon zest, lemon juice, melted butter, and salt in the bowl with the yolks. Then whisk in the flour and sugar; stir until smooth. 

Using an electric mixer or whisking vigorously, beat the egg whites in the second bowl until soft peaks form. 

YouTube video

Fold the egg whites into the lemon mixture using a rubber spatula, a little at a time. The batter will be light and airy. 

Place the prepared ramekins in a 9×13-inch baking dish. Then ladle or pour the batter evenly into the ramekins, which will come nearly to the top. Then, fill the baking pan with water to 1/2 up the sides of the ramekins. This water bath will allow the custardy pudding to form on the bottom.  

Bake in the preheated oven for about 45 minutes or until the tops are lightly golden brown and spring back when lightly touched. 

Once baked, carefully remove the ramekins from the baking dish and let cool for a few minutes. Once slightly cooled, carefully invert the pudding cups onto a plate, dust with confectioners’ sugar, and serve with fresh berries if desired. 

How to Make Lemon Pudding Cakes Ahead

These pudding cakes can be made up to a day in advance. Let them cool completely, and then cover them with plastic and store them at room temperature.

Before serving, preheat the oven to 350°F, remove the wrapping, and place the ramekins on a baking sheet. Reheat for 10-15 minutes or until warmed through.

While these mini pudding cakes are incredibly delicious when warm, they are also quite tasty when you find chilled leftovers too!

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Mini Lemon Pudding Cakes

Mini Lemon Pudding Cakes

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Mini Lemon Pudding Cakes are a refreshing, melt-in-your-mouth, lemony dream. Simple and quick to make, this dessert magically forms two layers when baked. A light and airy cake on top with a lemon pudding custard on the bottom.

Ingredients

  • 3 large eggs, separated
  • 1 cup fat-free half and half, or milk
  • 2 teaspoons lemon zest
  • 6 tablespoons fresh lemon juice, about 2 lemons
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 1 cup granulated sugar

Instructions

  1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
  2. In a large bowl, whisk together the egg yolks, half and half, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
  3. With an electric mixer, beat the egg whites until soft peaks form. With a rubber spatula, fold the egg whites into the lemon mixture a little at a time until all of the eggs whites have been added and the batter is light and fluffy.
  4. Place the prepared ramekins into a 9-by-13-inch baking dish. Evenly pour or ladle the batter into the ramekins. The batter will fill most of the ramekin. Using a teapot or pitcher, add water to the 13x9 inch baking pan half-way up the sides of the ramekins.
  5. Bake in the preheated oven for about 45 minutes, or until the tops are lightly golden brown and spring back when lightly touched. 
  6. Once baked, carefully remove the ramekins from the baking dish and let cool for a few minutes. Once slightly cooled, carefully inverted the pudding cups onto a plate, dust with confectioners’ sugar and served with fresh berries if desired. 

Notes

Make Ahead Tip:

These Lemon Pudding Cakes can be made up to a day in advance. Bake as directed and then cool completely. Cover with plastic wrap and store at room temperature. Before serving, preheat the oven to 350 degrees, remove the plastic wrap and place on a baking sheet. Reheat the cakes for 10 to 15 minutes, or until heated through.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 108mgSodium: 216mgCarbohydrates: 49gFiber: 1gSugar: 36gProtein: 7g

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10 Comments

  1. I plan to make these a day in advance of serving. When reheating the next day in the ramekins, what oven temperature do you use and for how long is sufficient? Can’t wait to try these for an upcoming dinner party. Thank you!

    1. Hi Carrie! These are wonderful for a dinner party– and easy too! When serving the next day, preheat the oven to 350 degrees F, place the ramekins on a baking sheet and bake for 10-15 minutes, or until warmed through.

  2. These sound perfect for a tea I am having next week; in face I am using your recipes for everything! I will have to bake the cakes ahead of time and that gives me pause since it is a new recipe. If I store them in the ramekins and reheat the next day, will liquid not accumulate in the bottom? Will they still release from the ramekins nicely? Thank you for any hints and reassurance you can provide.

    1. Hi Erlene! Thank you for using some of our recipes for your upcoming tea. I envy you, wishing I had one planned for next week too. The Lemon Pudding Cakes are such a nice addition to a tea menu and they actually do quite well storing at room temperature. Be sure to lightly spray each ramekin with cooking spray then use a paper towel to wipe out each cup, leaving a light residue.

      When ready to serve, carefully run a thin knife around the ramekin edges, but don’t run it to the bottom of the cup. Then, invert the warm pudding cup onto your serving dish. This works beautifully every time for me.

      1. I have a tea in a couple of hours and decided to also add the Mini Lemon Pudding Cakes to the menu testing your question on accumulated moisture. I actually had zero moisture after letting the pudding cups sit overnight. I reheated one for a quick bite because I couldn’t resist. So good. Hope you enjoy!

        1. Thank you for checking that out! I am looking forward to both serving and tasting these – they are so pretty.
          So far, my husband (the pre-tea quality checker) is quite taken with the Chocolate Biscuit Cake. He isn’t usually a fan of anything quite so sweet but he’s asked for a second slice – twice.

        2. They were perfect – thank you for answering all my questions. These are adorable and delicious. This is a recipe is decidedly a keeper.

          1. Hi Erlene— I’m so glad you enjoyed them! My guests loved them too as did the husband as I held one back for him. Served chilled from the refrigerator for his but he loved it that way 🙂.

  3. If making a day ahead, do you turn out and then reheat next day or do you leave in the ramekins and turn out after reheating?

    1. Hi Amanda, store the cooled pudding cakes in their ramekins. Then, reheat for 10 to 15 minutes— or until warmed through— in the ramekins before turning out.

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