Baked Lemon Pudding

Updated March 1, 2025

Overview

A timeless baked lemon pudding with a tender, custard-like center and a light, cakey top, balanced by bright citrus notes. Best enjoyed warm, dusted with confectioners’ sugar and optionally paired with softly whipped cream.

• Total Time: 1 hour 10 minutes (10 minutes prep, 1 hour cooking)

• Servings: 6–8 (for a 5-cup dish); 4–6 (for individual ramekins)

Ingredients

• 1 tablespoon (15g) unsalted butter, softened to room temperature

• 1 cup + 2 tablespoons (225g) granulated sugar

• 3 large eggs, separated into yolks and whites

• 3 tablespoons (30g) all-purpose flour (or gluten-free flour blend, for adaptation)

• 2 large lemons, zested and juiced (yielding ~2 tablespoons zest, 6 tablespoons juice)

• 1 cup (250ml) whole milk (room temperature preferred)

• Confectioners’ sugar, for dusting

• Softly whipped cream, for serving (optional)

Instructions

Step 1: Prep & Oven Setup

Preheat oven to 350°F (175°C) and position a rack in the middle. Lightly grease a 5-cup ceramic/glass baking dish (or 6–8oz ramekins) with butter or non-stick spray to prevent sticking.

Step 2: Sugar-Butter Base

In a medium mixing bowl, combine the softened butter and sugar. Using a wooden spoon, mash the mixture until it resembles "damp sand"—fully incorporated, with a light, crumbly texture (not overly smooth).

Step 3: Yolk Batter Formation

Add the egg yolks to the sugar-butter mixture and whisk vigorously until completely smooth. Sift the flour over the batter and fold in gently with a whisk to avoid lumps. Stir in the lemon zest and juice, then pour in the milk and whisk until the batter is silky and free of lumps.

Step 4: Whip Egg Whites

In a clean, dry bowl, beat the egg whites on medium speed (or by hand) until soft peaks form. Increase speed to high and continue beating until stiff, glossy peaks stand upright when the whisk is lifted (ensures structural integrity). Gently fold the egg whites into the batter using a rubber spatula: cut through the center, scrape from the bottom, and fold over the whites until uniformly light and airy (no white streaks remain).

Step 5: Baking

Pour the batter into the prepared dish(es). For a 5-cup dish, bake for 40 minutes; for individual ramekins, bake 20 minutes. The top should be golden brown, and the center just set (a toothpick inserted into the middle will emerge with moist crumbs, not wet batter).

Pro Tip: For better separation of pudding and cake layers, bake in a water bath: Fill a large roasting pan with 1–2 inches of hot water, place the dish inside, and bake as directed.

Step 6: Rest & Serve

Remove the pudding from the oven and let it rest 5–10 minutes to allow the texture to set. Dust the top generously with confectioners’ sugar and serve warm. Pair with softly whipped cream (optional) for enhanced richness.

Reader Feedback & Adaptations

Key Tips from Readers

• Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free flour blend (the recipe is forgiving).

• Sugar Adjustment: Reduce sugar by 1/3 (or more) for less sweetness; use Meyers lemons (mildly acidic) in season.

• Lemon Intensity: Increase zest or juice slightly if lemon flavor is desired.

Variations & Comparisons

• Turkish Yogurt Cake: 2 cups Greek yogurt, zest/juice of 1 lemon, 3 tbsp flour, 4 separated eggs (whites to soft peaks), ½ cup sugar. Bake 40 minutes in a greased pan (no butter).

• Joy of Cooking: This recipe aligns with the Joy of Cooking lemon sponge custard; for a more defined pudding-cake structure, refer to that version or use a water bath.

Reader Comments

• "Hair too sweet, but otherwise perfect. Will make again."

• "Lacks lemon flavor—try the Joy of Cooking recipe for comparison."

• "Rave reviews from the family; the pudding’s natural sauce makes whipped cream unnecessary."

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