Lemon Sponge Pudding


  • 1 cup white sugar, (divided)
  • 4 tbsp. (1/4 cup) room temperature butter
  • 3 large eggs, separated
  • 1 tsp. vanilla extract
  • 1 tbsp. finely grated lemon zest
  • 1/3 cup all purpose flour
  • ¼ tsp. kosher salt
  • 1/3 cup fresh lemon juice
  • 1 cup whole milk
  • 1/8 tsp. cream of tartar


  1. Preheat oven to 325 degrees. Place rack in center of oven.
  2. Butter 6 – 1 cup ramekins or other heat-proof bowls
  3. Set aside 2 tbsp. of sugar for egg whites.
  4. Put egg whites in mixer bowl and beat to soft peaks.
  5. Add cream of tartar and beat to combine.
  6. Slowly add sugar and beat until
  7. stiff peaks form. Scrape egg whites into another bowl.
  8. Without washing the bowl, add remaining sugar and beat with butter until light and fluffy.
  9. Add three egg yolks, one at a time and beat until incorporated.
  10. Beat in the vanilla extract and lemon zest. Add flour and salt and beat just to combine.
  11. Turn mixer on low and gradually add the milk and lemon juice.
  12. Gently fold the egg whites into the batter in three additions, mixing only to combine.
  13. Ladle mixture evenly into ramekins and place in larger baking pan, leaving about 1 inch all around each one.
  14. Carefully fill the pan with hot water to about halfway up the sides of the ramekins.
  15. Bake at 235 degrees for 40-45 minutes or until the sponge is browned on top and a toothpick inserted into the cake portion comes out clean.
  16. Remove ramekins from the water bath and allow to cool for ½ hour before serving, or allow to cool to room temperature and refrigerate until served.