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Hot Lemon Soufflé Pudding

Hot Lemon Soufflé Pudding Recipe

A warm, zesty dessert that’s light, fluffy, and bursting with fresh lemon flavor.
Hot Lemon Soufflé Pudding is one of those desserts that feels like a comforting hug with a citrusy twist. The soft, airy texture combined with the bright lemon zest and juice makes it a perfect treat when you want something fresh yet cozy. I love making this pudding because it’s easy to prepare but looks and tastes like you spent hours on it. If you enjoy lemon desserts and want something special to warm you up, this recipe is a fantastic choice. Here’s how I make it step by step.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

  • ⅓ cup 75g salted butter, softened
  • 1¼ cups 250g sugar
  • 3 extra-large eggs separated
  • ⅔ cup 75g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Zest and juice of 2 lemons finely grated and freshly squeezed
  • 1¾ cups + 2 tablespoons 450ml milk

Method
 

  1. Preheat your oven to 350°F (175°C). Butter a 2-quart baking dish or individual ramekins.
  2. Cream the butter and sugar together in a bowl until light and fluffy.
  3. Add the egg yolks one at a time, beating well after each addition.
  4. Mix the lemon zest and juice into the butter mixture.
  5. Sift the flour, baking powder, and salt together. Gradually add this to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently until smooth.
  6. Beat the egg whites in a clean bowl until stiff peaks form.
  7. Fold one-third of the egg whites into the batter to lighten it. Then gently fold in the remaining egg whites, being careful not to deflate the mixture.
  8. Pour the batter into the prepared baking dish or divide among ramekins.
  9. Bake for 35–40 minutes (20–25 minutes for individual ramekins) until the pudding has risen and is golden on top.
  10. Serve hot, straight from the oven. It’s delicious on its own or with a dollop of cream or custard.

Notes

Pro Tips for Perfect Lemon Zest and Juice

  • Choose thin-skinned lemons that feel heavy for their size—they usually have more juice.
  • Warm or room-temperature lemons release more juice than cold ones, so let them sit out before using.
  • Wash and dry lemons thoroughly before zesting to remove any dirt or wax.
  • Use the small-holed side of a grater to get fine lemon zest for the best flavor.
  • After zesting, use a pastry brush to gently scrape off any zest stuck to the back of the grater—no good bits wasted!
These simple tips help you get the most out of your lemons for fresh, flavorful results.