Lemon Sponge Pudding

  • Recipe courtesy of Gale Gand
Total Time:
50 min
20 min
Inactive Prep:
30 min
8 servings


  • 5 tablespoons unsalted butter, softened
  • 1/3 cup and 3/4 cup sugar
  • 5 eggs, separated
  • 1/4 cup and 2 tablespoons all-purpose flour
  • 1 1/4 cup whole milk
  • 2/3 cup lemon juice
  • 2 lemons, zested
    • Equipment: 8 (8-ounce) ramekins


    Preheat the oven to 325 degrees F. Butter the ramekins.

    In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.

    In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.

    Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.