Lemon Pudding Cakes @ The Chopping Block

Lemon Pudding Cakes

  • Author: The Chopping Block
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 cakes 1x
  • Category: Desserts


These creamy, lemony cakes are the perfect end to any meal!  Reprinted with permission from The Chopping Block



  • 1 stick unsalted butter (room temperature)
  • 1/4 teaspoon salt
  • zest of one orange
  • zest of one lemon
  • 1 1/4 cups granulated sugar
  • 7 eggs, separated
  • 1/3 cup cake flour
  • 2 cups whole milk
  • 3/4 cup fresh lemon juice
  • For garnish – whipped cream and raspberries


  1. Preheat the oven to 325 degrees. Lightly butter and salt twelve ramekins and set aside.
  2. Using an electric mixer, cream together the butter, salt, citrus zests and sugar until light and fluffy.
  3. Add egg yolks, a couple at a time, and incorporate well.
  4. Stir in the flour, and be careful not to over mix.
  5. Mix in the milk and lemon juice.
  6. With clean beaters, whip the egg whites in a separate bowl until soft peaks form. Gently fold whipped egg whites into the batter.
  7. Divide the batter into prepared ramekins and place them in a shallow roasting pan. Add hot water to the pan to come halfway up the sides of the ramekins.
  8. Bake for about 25 minutes. The tops should look firm and very slightly browned.
  9. Allow cakes to cool completely. Run a knife around the inside of each ramekin to loosen, and invert onto a plate to serve. Top with a dollop of whipped cream and sprinkle with raspberries.