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Lemon Pudding Cakes

These Lemon Pudding Cakes are light and airy on top with a rich, creamy lemon pudding on the bottom.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Calories: 208 kcal
Course: Dessert , Cake
Cuisine: American

Ingredients

  • 3 eggs, separated
  • 1 cup unsweetened almond milk
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 2 tablespoons melted coconut oil or melted butter
  • 1/3 cup all purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup sugar, 1/2 cup in egg yolk mixture, 1/4 cup in egg whites
  • powdered sugar, berries and coconut whipped cream for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 350° F. Spray 6 (6 ounces) ramekins with cooking spray or rub with melted coconut oil. Place the ramekins in a 9x13 baking dish or a roasting pan and set aside.
  2. Separate the eggs. Place the yolks in a large mixing bowl and the whites in the bowl of an electric mixer or a separate large bowl if you're using a handheld mixer. 
  3. Add the lemon zest, lemon juice, melted coconut oil, unsweetened almond beverage, vanilla and almond extract to the egg yolks. Whisk until combined. Sift in the flour, 1/2 cup of sugar and salt. Whisk again until smooth.
  4. Using the whisk attachment, beat the egg whites on medium-low speed until they're frothy. This takes about 2-3 minutes. Once frothy, gradually pour in the remaining sugar and continue to whip on medium-high speed another 2-3 minutes or until the egg whites are glossy and hold stiff peaks.
  5. Using a rubber spatula, scoop out 1/3 of the egg whites and gently fold them into the batter until they're incorporated. Continue this process until all of the egg whites are incorporated into the batter then divide the batter into the prepared ramekins. They should be filled nearly to the top.
  6. Place the baking dish in the oven and pour hot water into the 9x13 baking dish or roasting pan until the water line goes halfway up the sides of the ramekins. Be careful not to splash water into the ramekins. Bake for 35 minutes or until the tops are golden brown. Don't open the oven during baking as this will cause them to deflate.
  7. Remove from the oven and place the ramekins on a wire cooling rack. You can lift then out with oven mitts or use tongs. Cool for 10-15 minutes before topping with powdered sugar. The cakes will likely deflate a little as they cool, this is normal. Top with powdered sugar, fresh berries and coconut whipped cream if desired.

Nutrition Information

Calories 208kcal (10%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Cholesterol 93mg (31%) Sodium 128mg (5%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 208

% Daily Value*

Calories 208kcal 10%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Cholesterol 93mg 31%
Sodium 128mg 5%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.