Warm Lemon Ginger Pudding Cakes Recipe

Name: Warm Lemon Ginger Pudding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar, divided; 1/3 cup butter, softened; 1 tablespoon grated lemon zest; 3 eggs, separated; 1/3 cup all-purpose flour; 1/2 teaspoon ground ginger; 1/3 cup lemon juice; 1 1/2 cups plain yogurt; 2 tablespoons crystallized ginger, chopped; icing sugar (to garnish)

Servings: persons

1
Preheat oven to 350u00b0F Butter eight 1/2-cup ramekins or custard cups. Place dishes in large roasting pan.
2
Beat 1/2 cup sugar, butter and lemon zest until well combined. Add egg yolks, one at a time, beating well after each addition. Beat in flour and ground ginger. Add lemon juice and beat to combine. Gradually add yogurt and crystallized ginger.
3
Using clean dry beaters and a clean dry bowl, beating egg whites until soft peaks form. Add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold whites into yolk mixture in 3 additions.
4
Divide mixture among prepared dishes. Pour enough hot water into roasting pan to come halfway up side of ramekins, approximately 3 cups.
5
Bake in preheated oven 25 minutes until pudding cakes are puffed and firm to the touch. Remove dishes from roasting pan and cool on wire rack. Sprinkle wirh icing sugar before serving.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, divided, 1/3 cup butter, softened, 1 tablespoon grated lemon zest, 3 eggs, separated, and more.

Yes, Warm Lemon Ginger Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Warm Lemon Ginger Pudding Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions