Lemon Pudding Cakes

Cuisinart original

This dessert magically becomes two layers when baked, pudding topped with a sponge cake.


Makes 8 Servings


cooking spray

            zest of 1 lemon, finely chopped

1          cup granulated sugar, divided

2          tablespoons unsalted butter,
            room temperature

¹∕³         cup fresh lemon juice

3          large egg yolks

1½       cups whole milk

4          large egg whites

¹∕8         teaspoon salt

¹∕³         teaspoon cream of tartar

4          tablespoons all-purpose flour

            powdered sugar for dusting

Nutritional information


Nutritional information per serving:

Calories 207 (33% from fat) • carb. 30g • pro. 5g
fat 8g • sat. fat 4g • chol. 98mg • sod. 103mg
calc. 67mg • vit. C 1mg (2% DV) • fiber 0g


1. Preheat the oven to 350°F. Lightly coat eight 6-ounce ramekins with cooking spray.

2. Put the zest, ¼ cup of the sugar and the butter in a medium bowl. Using a hand mixer, mix on low speed until blended. Add remaining sugar, lemon juice, egg yolks and milk. Mix on low speed until combined, about 30 to 40 seconds. The mixture may look curdled – that is okay.

3. In a clean bowl, beat the egg whites, salt and cream of tartar with clean whisk attachment until stiff but not dry. Gently fold the egg whites into the lemon mixture followed by the flour.

4. Divide the mixture among the prepared ramekins. Place the ramekins in a shallow pan and add boiling water until it reaches halfway up the sides of the ramekins. Place the pan in the preheated oven and bake for 45 minutes. Remove carefully from the hot water bath and place on a rack to cool.

5. These cakes may be served warm or cold, either in the ramekins or loosen the edge of each cake with a thin bladed knife, inverting and serving on a dessert plate. Sprinkle with powdered sugar for garnish.