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Lemon Pudding Cake

A shot of citrus might just wake up your winter. That’s why you’ll love baking up these lemon pudding cakes!

Emmy Bradley shares today’s recipe.

2 T unsalted butter, melted, plus more at room temperature for ramekins
1/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp fine kosher salt
3 large eggs, separated
3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup
1 tsp grated lemon zest, plus 1/3 cup lemon juice from about 2 lemons
1 1/4 cups fat free skim milk
Confectioners sugar for serving
Fresh berries (optional)

Preheat oven to 325 degrees. Butter eight 6-ounce ramekins, or six 8-ounce ramekins. Set in a shallow baking pan. In a medium bowl, gently whisk together flour, baking powder and salt. In a large bowl, whisk together egg yolks with the 1/2 cup granulated sugar until pale and smooth. Whisk in melted butter, lemon zest, lemon juice, milk and flour mixture. (If making a head of time, cover with plastic wrap and refrigerate mixture, up to 3 hours). In the bowl of an electric stand mixture, using the whip attachment, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, about 5 minutes; gently fold into batter. With a ladle, divide the batter among ramekins. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins. Bake until cakes are slightly puffed and lightly golden, about 25-30 minutes. Dust with confectioners sugar and serve immediately. Optional; top with fresh fruit.

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