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Easy Mini Lemon Pudding Cake in individual dessert glasses

Easy Mini Lemon Pudding Cake

You gotta try this recipe for my favorite Mini Lemon Pudding Cake. It all comes together in one batter and once the mini puddings bake, the batter starts to separate into two luscious layers.

Course Dessert
Cuisine American
Keyword lemon pudding, lemon pudding cake, Lemon pudding recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 cakes
Calories 174 kcal
Author Mahy


  • 2 tbsp unsalted butter melted
  • ¼ cup all-purpose flour
  • ¼ tsp baking powder
  • 1 pinch salt
  • 3 large eggs divided, at room temperature
  • ¾ cup sugar divided
  • 1 lemon zested
  • ¼ cup fresh squeezed lemon juice about 2 lemons
  • 1 cup milk
  • icing sugar for dusting
  • 1 tbsp unsalted butter room temperature for greasing the ramekins


  1. Preheat the oven to 325F.

    Grease 8 ramekins (6 ounces each) with the unsalted butter for individual servings or one 2-quart baking dish; set aside.

  2. In a large bowl, whisk together the egg yolks, ½ cup of sugar, butter, lemon zest, lemon juice, and milk.

    In a separate bowl, mix together the flour and baking powder.

    Add the flour mixture to the egg yolk mixture and mix well.

  3. In a clean bowl and with clean beaters, whip the egg whites by using room temperature egg whites and whipping on high speed with a pinch of salt until soft peaks form.

    Gradually add the remaining sugar while continuing to beat the egg whites until stiff peaks form.

    In 3 additions, gently fold in the egg white mixture into the batter using a spatula; be careful not to over fold or deflate the batter.

  4. Divide the batter among the ramekins and place on a towel-lined deep roasting pan.

    Pour hot water into the roasting pan to come halfway up the sides of the ramekins.

    Bake until the cakes are puffed and slightly golden, about 30 minutes.

  5. When done, remove the ramekins carefully using kitchen tongs and a small kitchen towel.

    Allow them to cool to room temperature or chill them if you prefer a cold cake.

    Just before serving, dust the tops with icing sugar.

Recipe Video

Recipe Notes

  • A towel placed at the bottom of your baking dish will prevent any sliding and keep your dessert glasses in place. 
  • For a pretty presentation, decorate these with a dusting of icing sugar, some fresh berries, and grated lemon zest. 
  • These taste fresh out of the oven and cooled to room temperature, but I also really enjoy them chilled. 
Nutrition Facts
Easy Mini Lemon Pudding Cake
Amount Per Serving (1 serving)
Calories 174 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 76mg25%
Sodium 42mg2%
Potassium 105mg3%
Carbohydrates 25g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 275IU6%
Vitamin C 10.1mg12%
Calcium 54mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.