Luscious & Light Lemon Pudding Cakes (Gluten Free)

These individual lemon pudding cakes have a secret. They might look modest on the outside, but as you dive your spoon through the fluffy cake layer on top, you encounter a sassy, creamy lemon pudding on the bottom. A dollop of whipped cream and ties everything together. It’s an easy make-ahead dessert, and as always, it can be made gluten free! 

A lemon pudding cake dolloped with whipped cream with a spoon alongside.

This recipe originally came from my husband’s great-grandmother. She’d serve it at Thanksgiving every year (in her elegantly appointed dining room with peacock patterned wallpaper, which I would have loved to have seen), but I make it year-round. It’s a not-too-heavy dessert that’s perfect for the holidays (think Easter, Mother’s Day, Christmas…), but that’s also easy enough for everyday. 

A lemon pudding cake inverted onto a plate, topped with whipped cream.

Ingredients:

The cakes are made with simple staples, including eggs, lemon juice and zest, milk, butter and sugar. My version has less sugar than the original, which allows the lemon flavor shine through. You can use regular all-purpose flour or gluten-free 1-to-1 flour in the cakes (the gluten free lemon pudding cakes are pictured here, and I promise you can’t tell the difference!). 

All of the ingredients for the lemon pudding cakes arranged on a marble surface with labels.

How to make lemon pudding cakes from scratch:

  • In a stand mixer (or using hand hand mixers) beat softened butter and sugar until sandy. 
  • Add egg yolks, flour, lemon zest, lemon juice, milk and salt, and beat until smooth.  
  • In a separate bowl (using clean beaters) beat egg whites to stiff peaks. Fold the egg whites into the lemon mixture. 
  • Divide the batter among four buttered and sugared ramekins. Place the ramekins in a baking dish and add enough hot water to come halfway up the sides of the dishes. 
  • Bake the cakes until they’re golden brown in spots on the top, about 30 minutes. 
The baked lemon pudding cakes in ramekins.

Serving suggestions:

You can serve the cakes warm, at room temperature or chilled, either right in the ramekins or inverted onto plates. A dollop of whipped cream balances the lemon flavor. 

We call these “magic lemon pudding cakes,” because as you dive in with a spoon you hit the tender cake on top then the silky lemon curd on the bottom. Altogether, it’s the perfect bite. 

Close-up of a spoonful of lemon pudding cake.

FAQs

Can you make the cakes ahead?

Yes! These lemon pudding cakes can be made 1 day before serving (making them perfect for entertaining and the holidays). 

Does lemon pudding cake need to be refrigerated?

If you’re making lemon pudding cakes the day before then it’s best to refrigerate them. Let the cakes cool completely, then cover them with plastic wrap and refrigerate. 

How do you store lemon pudding cakes?

Store the cakes at room temperature for up to 6 hours, or cover the cakes and refrigerate them for up to 1 day. 

Can you freeze lemon pudding cake?

These lemon pudding cakes should not be frozen as it will change the texture of the lemon curd on the bottom. 

A lemon pudding cake with a bite taken out.

Tips for this recipe:

  • If you’re making gluten free lemon pudding cakes, I recommend using Bob’s Red Mill 1-to-1 Gluten Free Flour, King Arthur Measure for Measure or Cup 4 Cup flour. If you use another GF flour blend, be sure it contains xanthan gum. 
  • The lemon pudding cakes are baked in individual 8-ounce ramekins. You can also make smaller 6-ounce cakes if you prefer, but keep your eye on them, as the cooking time will be shorter. 
  • You'll need either a stand mixer or hand mixers to make the batter.
  • Be sure to use a clean bowl with clean beaters when you’re whipping the egg whites, as if there’s any fat in the bowl it will prevent the whites from stiffening. They should hold a peak when you lift the beaters. Avoid over-beating which will cause the whites to separate and turn watery (if that happens you’ll need to start over with fresh whites). 
  • If you love lemon desserts, try this Creamy No-Bake Lemon Pie and this Lemon Olive Oil Cake!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

An inverted lemon pudding cake on a plate with a bite taken out.

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A lemon pudding cake on a plate dolloped with whipped cream.
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Lemon Pudding Cakes (Gluten Free Option)

These individual lemon pudding cakes have a fluffy, cake layer on top and a creamy lemon pudding layer on the bottom. A dollop of whipped cream ties everything together. It's a light but luscious dessert that's perfect for any occasion. You can serve the cakes warm, at room temperature or chilled (they're a fantastic make-ahead dessert!). For gluten free lemon pudding cakes, use a 1-to-1 gluten free flour (see my recommendations below), or you can use regular all-purpose flour if you’re not gluten free. Be sure to check out my other Tips below!
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 2 tablespoons unsalted butter softened, plus more for ramekins
  • ¾ cup organic cane sugar (or regular sugar), plus more for ramekins
  • 3 eggs, separated
  • ¼ cup gluten-free flour* (see below) or ¼ cup all-purpose flour
  • Zest from 1 lemon (2 scant teaspoons)
  • 5 tablespoons fresh lemon juice (from about 2 lemons)
  • 1 cup milk
  • Pinch salt
  • Fresh whipped cream, for serving

Instructions

  • Preheat the oven to 350˚F (175˚C).  Butter and sugar four 8-ounce ramekins.
  • In a stand mixer (or using hand mixers), beat the sugar and butter until the butter is evenly incorporated into the sugar (it should look like damp sand).  Add the egg yolks, flour, lemon zest, lemon juice, milk and salt.  Beat until smooth.
  • In a clean bowl (using clean beaters), beat the egg whites until they hold stiff peaks - they should hold a point when you lift the beaters (don't over-beat the whites, otherwise they could turn grainy and separate).
  • Stir one-third of the egg whites into the lemon batter.  Fold in the remaining whites (the batter will be a bit lumpy and liquidy, but that’s okay).  Using a ladle, divide the batter evenly among the prepared ramekins—try to get the same amount of liquid and egg white in each.
  • Arrange the ramekins in a straight-sided roasting pan or baking dish (a 9-inch square pan works well). Pour in enough warm water to come about halfway up the sides of the ramekins, being careful not to spill any water into the ramekins. Carefully slide the dish into the oven, and bake until the cakes are golden in spots on top, about 30 minutes.
  • Transfer the pudding cakes to a cooling rack, and let cool for at least 30 minutes. You can serve the cakes warm, at room temperature or chilled, either right in the ramekins or inverted onto serving plates. To invert the cakes, slide a thin knife around the edge, place a plate on top, then flip it over and give it one or two gentle shakes, or until the cake releases from the ramekin. Dollop the cakes with whipped cream before serving.

Notes

Do Ahead: The cakes can be covered and refrigerated for up to 1 day before serving.
Tips:
  • If you’re making gluten free lemon pudding cakes, I recommend using Bob’s Red Mill 1-to-1 Gluten Free Flour, King Arthur Measure for Measure or Cup 4 Cup flour. If you use another GF flour blend, be sure it contains xanthan gum. 
  • The lemon pudding cakes are baked in individual 8-ounce ramekins. You can also make smaller 6-ounce cakes if you prefer, but keep your eye on them, as the cooking time will be shorter. 
  • You'll need either a stand mixer or hand mixers to make the batter.
  • Be sure to use a clean bowl with clean beaters when you’re whipping the egg whites, as if there’s any fat in the bowl it will prevent the whites from stiffening. They should hold a peak when you lift the beaters. Avoid over-beating which will cause the whites to separate and turn watery (if that happens you’ll need to start over with fresh whites). 
  • If you love lemon desserts, try this Creamy No-Bake Lemon Pie and this Lemon Olive Oil Cake!
Loved this recipe? Check out @nickisizemore for more!
Course: Dessert
Cuisine: American
Keyword: easy lemon pudding cake, gluten free lemon pudding cake, lemon pudding cakes

Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!

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15 Comments

  1. OMG these were absolutely gorgeous, they so reminded me of what we call in the UK lemon soufflés although not so liquid but divine.
    My top scorched a bit so will cook them a bit less next time.
    Can you advise the measurements for your 8ox ramekins as I used some individual ceramic pie dishes measuring 4.5 inches across from rim to rim.
    Also should the sugar be golden caster which is what we have in the UK.
    Thanks for the above.

    1. Hi Carol! I'm so glad you loved the lemon pudding cakes! The 8-ounce ramekins I use are 4 inches in diameter, so just slightly smaller than the ones you have. Since yours are bigger (and therefore have more surface area), the pudding cakes will cook faster (which explains the scorched top). Definitely check them early next time. You can use regular granulated sugar or golden caster sugar. Happy baking!

    1. Hi Cara, I don’t recommend swapping the milk for Greek yogurt, as it will affect the texture of the cake (and you might not get that silky pudding layer on the bottom!).

    1. Hi there! The recipe for these lemon pudding cakes is right above. You can scroll up, or go to the very top and click "Jump to Recipe". I hope you enjoy!

  2. 5 stars
    OMG I just made this dessert for Easter, and it was amazing! The cake was fluffy and the pudding was smooth. The recipe actually ended up making enough for about double; so I only had 4 ramekins, so I just poured the rest into a separate bowl and baked it like I baked the ramekins. Both turned out insanely good and my family was picking out of the bowl of cooking cake all afternoon, they couldn’t resist!! Please release more recipes like this, they turned out so yummy!!

  3. 5 stars
    I am making this for the second time today, for company. It comes out perfectly and seems so fancy but it’s really easy to make!!

  4. 5 stars
    Made this dessert last night and EVERYONE loved it!!!! Served with whip cream and berries! Excellent directions, easy prep!Thank you -this is a keeper