Baked lemon pudding is one of those desserts that surprises people in the best way. You pour in a thin lemony batter, slide it into the oven, and it comes out with two beautiful layers: fluffy lemon cake on top and a silky lemon sauce underneath. If you love bright citrus desserts, this baked lemon pudding delivers that perfect sweet-tart flavor with a soft, spoonable texture that feels extra special.
The magic is all in the bake. The egg whites lift the batter into a light sponge while the lemon custard settles into a creamy layer underneath, almost like a pudding sauce you didn’t even have to make separately. I’ve tested baked puddings and custards many times, and gentle heat is what keeps the texture smooth and delicate. A simple water bath, fresh lemon juice, and properly whipped egg whites are the three details that make this recipe turn out consistently.
This lemon pudding cake is an easy dessert to serve when you want something lighter than cake but still rich enough to satisfy a sweet craving. Enjoy it warm for the softest pudding texture, or chill it for a firmer custard-like consistency that scoops beautifully. Add fresh berries or a little whipped cream on top and it instantly becomes a dinner-party worthy dessert.
Why You’ll Love This Baked Lemon Pudding
- Bakes into two layers (cake + sauce) without extra work.
- Bright lemon flavor that tastes fresh and not overly sweet.
- Light, airy texture that feels elegant but comforting.
- Great for dinner parties because it looks fancy.
- Made with simple pantry ingredients.
- Works in ramekins or one baking dish.
Expert Tips for the Best Baked Lemon Pudding
- Use fresh lemon juice. Bottled lemon juice tastes flat and can make the dessert bitter.
- Zest before juicing. Lemon zest adds aroma and makes the flavor taste stronger without extra sourness.
- Whip whites to stiff peaks. This is what creates the airy cake layer on top.
- Fold gently. Rough mixing deflates the egg whites and the pudding won’t layer correctly.
- Don’t skip the water bath. It prevents curdling and ensures the custard stays silky.
- Bake until just set. The center should jiggle slightly when you shake the dish.
Quick Troubleshooting
- My baked lemon pudding is watery: It likely needed more bake time, or the water bath was too hot and caused uneven baking. Bake 5–10 minutes longer.
- My lemon pudding curdled: The oven was too hot or the water bath wasn’t used. Always bake gently and avoid high heat.
- The cake layer didn’t form: Egg whites weren’t whipped enough or got overmixed. Whip to stiff peaks and fold carefully.
Ingredients for Baked Lemon Pudding
- 3 large eggs, separated
- 1 cup (200 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, softened
- 1 tbsp lemon zest (about 1–2 lemons)
- 1/3 cup (80 ml) fresh lemon juice
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- pinch of salt
- powdered sugar, for dusting (optional)
How to Make Baked Lemon Pudding
Step 1: Preheat the oven and prepare the water bath. Preheat oven to 350°F (175°C). Butter a 1.5-quart baking dish or 6 ramekins and place inside a deep roasting pan. Heat water until hot but not violently boiling, since extremely hot water can overcook the edges too quickly.
Step 2: Mix the lemon base. In a large bowl, beat egg yolks with sugar until lighter in color. Mix in softened butter, lemon zest, and fresh lemon juice. Add flour and salt, then slowly whisk in the milk until the batter becomes smooth and thin.
Step 3: Whip the egg whites. In a clean bowl, beat the egg whites until stiff peaks form. You should be able to lift the whisk and see the peaks stand tall without collapsing. This step creates the airy top layer, so take your time and don’t stop too early.
Step 4: Fold and fill. Fold the egg whites gently into the lemon batter in 3 additions. The mixture will look airy and a little foamy, which is exactly what you want. Pour into the prepared dish or ramekins.
Step 5: Bake gently. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish or ramekins. Bake 30–40 minutes (ramekins closer to 25–30) until the top is lightly golden and the center jiggles slightly like soft custard.
Step 6: Cool and serve. Let cool for 10–15 minutes before serving warm. For a firmer texture, refrigerate at least 2 hours before serving chilled. Dust with powdered sugar just before serving for the prettiest finish.
Storage and Make-Ahead Tips for Baked Lemon Pudding
- Store covered in the fridge for up to 3 days.
- This dessert tastes best within the first 24 hours for the lightest texture.
- Serve chilled straight from the fridge, or let sit 10 minutes at room temperature.
- Do not freeze (custard texture changes after thawing).
- If making ahead for guests, bake the same day and chill for a neat presentation.
FAQs About Baked Lemon Pudding
Baked lemon pudding cake is a self-saucing dessert that naturally separates while baking. The whipped egg whites rise and create a fluffy lemon cake layer on top, while the thinner lemon batter settles underneath and becomes a creamy sauce. The water bath helps the custard bake gently so the sauce stays silky instead of curdling. That’s why mixing and folding properly makes a big difference in the final texture.
The top should look set and lightly golden, while the center should jiggle slightly when you gently shake the dish. A fully firm center usually means it’s overbaked and may lose some of the sauce-like texture underneath. For ramekins, start checking around 25 minutes, and for a baking dish check around 35 minutes. If the top browns too fast, tent loosely with foil and keep baking gently.
Curdling usually means the custard baked too hot or too fast, which causes the eggs to tighten and separate. This is why a water bath matters because it keeps the baking temperature gentle and steady. It also helps to avoid overmixing once the egg whites are folded in, since excessive stirring can make the batter uneven. If you want the smoothest texture, serve it slightly warm or fully chilled rather than piping hot straight from the oven.
This recipe can definitely be made ahead, especially if you prefer a chilled, firmer texture. Bake it, cool it to room temperature, then refrigerate for at least 2 hours. The lemon flavor stays bright, and the pudding sets into neat spoonable layers. If serving warm, you can rewarm gently in the oven at 300°F for about 8–10 minutes.
Whole milk gives the best texture because it creates a richer custard sauce underneath. Lower-fat milk can work, but the sauce may be thinner and less creamy. If you want an extra silky pudding, you can replace 1/4 cup of the milk with half-and-half. Avoid heavy cream for the full amount because it can make the dessert too rich and may dull the lemon flavor.
The easiest way to boost lemon flavor is to add more zest rather than more juice. Lemon zest gives strong aroma and flavor without changing the liquid ratio of the batter. You can use the zest of 2 lemons for a more intense citrus taste. Serving with fresh berries or a small spoon of lemon curd on the side also adds lemony flavor without affecting the bake.
The easiest way to boost lemon flavor is to add more zest rather than more juice. Lemon zest gives strong aroma and flavor without changing the liquid ratio of the batter. You can use the zest of 2 lemons for a more intense citrus taste. Serving with fresh berries or a small spoon of lemon curd on the side also adds lemony flavor without affecting the bake.
A flat top layer usually happens when the egg whites weren’t whipped to stiff peaks or were folded in too aggressively. Stiff peaks look glossy and hold their shape when you lift the whisk, and they are what creates the airy sponge layer. Folding gently in 3 additions keeps air in the batter so the cake rises properly. It also helps to bake right away after folding, since waiting too long allows the egg whites to deflate.
More Classic Dessert Recipes You’ll Love
- Rhubarb Coffee Cake (Buttery Crumb Cake With Cinnamon Streusel)
- Traditional Bakewell Tart Recipe (Almond Frangipane Tart)
- Coconut Cream Pie With Coconut Milk Recipe
- Strawberry Pavlova Cake Recipe With Cream Of Tartar
- Dutch Apple Crumble Pie With Oats
- Apple Crisp Recipe With Oats
Baked Lemon Pudding
Equipment
- 1.5-quart baking dish or 6 ramekins
- Roasting pan (for water bath)
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Ingredients
- 3 large eggs separated
- 1 cup granulated sugar
- 2 tbsp unsalted butter softened
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- pinch of salt
- powdered sugar optional
Instructions
- Preheat oven to 350°F (175°C). Butter a 1.5-quart baking dish or 6 ramekins and place inside a deep roasting pan. Heat water until hot but not violently boiling, since extremely hot water can overcook the edges too quickly.
- In a large bowl, beat egg yolks with sugar until lighter in color. Mix in softened butter, lemon zest, and fresh lemon juice. Add flour and salt, then slowly whisk in the milk until the batter becomes smooth and thin.
- In a clean bowl, beat the egg whites until stiff peaks form. You should be able to lift the whisk and see the peaks stand tall without collapsing. This step creates the airy top layer, so take your time and don’t stop too early.
- Fold the egg whites gently into the lemon batter in 3 additions. The mixture will look airy and a little foamy, which is exactly what you want. Pour into the prepared dish or ramekins.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish or ramekins. Bake 30–40 minutes (ramekins closer to 25–30) until the top is lightly golden and the center jiggles slightly like soft custard.
- Let cool for 10–15 minutes before serving warm. For a firmer texture, refrigerate at least 2 hours before serving chilled. Dust with powdered sugar just before serving for the prettiest finish.
Notes
- Fresh lemon juice and zest give the best flavor.
- Fold egg whites gently to keep the batter airy and help layers form.
- Use a water bath for a silky custard layer without curdling.
- The center should jiggle slightly when done for the best texture.
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