Skip to navigation Skip to content
One lemon pudding cake in a ramekin with lemon to the side of it Tried & Tested

Lemon pudding cake

Read reviews
2 stars based on 4 ratings

Beautiful zesty lemon pudding cake as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 60g 2⅛ oz Butter (unsalted)
  • Lemon zest grated from one large lemon
  • 3 3 Egg(s) (free range) separated
  • 220g 7⅞ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 40g 1½ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 60ml 2 fl oz Lemon juice
  • 185ml 6⅜ fl oz Milk
  • 2tsp 2tsp Lemon extract (we like Nielsen-Massey) Lemon extract
  • Icing sugar for dusting (we like Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to  180°C (fan 160°C, gas mark 4). Grease 6 individual oven-proof ramekins.

  2. Classic mode Step 2

    Beat the butter, sugar and egg yolks in a bowl until the mixture is light and creamy. Add the zest and lemon juice.

    Ingredients for this step

    • 60g 2⅛ oz Butter (unsalted)
    • 185g 6½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 3 3 Egg yolk(s) (free range)
    • Lemon zest grated from one large lemon
    • 60ml 2 fl oz Lemon juice
  3. Classic mode Step 3

    Add the flour and stir until just combined. Add the lemon extract and milk and stir.

    Ingredients for this step

  4. Classic mode Step 4

    Place the egg whites in a clean dry bowl with the remaining golden caster sugar. Whisk until firm peaks form. Fold into the pudding mixture with a metal whisk until combined.

    Ingredients for this step

  5. Classic mode Step 5

    Spoon into the oven-proof ramekins and place them in a deep baking tin. Pour boiling water into the baking tin to come one-third of the way up the sides of the ramekins. Bake for 25-30 minutes until risen. Dust with icing sugar. Serve immediately.

    Ingredients for this step

    • Icing sugar for dusting (we like Silver Spoon) Icing sugar