Lemon Pudding Cakes

Prep Time
20 minutes
Cook Time
30 minutes





  • 2 eggs, separated
  • 1/2 cup milk
  • 1 teaspoon lemon zest from 1 lemon
  • 3 tablespoons fresh lemon juice from 1 lemon
  • 1 tablespoon melted unsalted butter
  • Pinch of salt
  • 3 tablespoons flour
  • ½ cup sugar
  • Fresh berries and confectioner’s sugar



  1. Preheat your Oster® Digital RapidCrispTM Air Fry Oven to 350°F and set rack in the middle position. Spray three 6-oz ramekins with nonstick cooking spray.
  2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
  3. Use your Oster® Hand Mixer to beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and using a rubber spatula gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
  4. Place the prepared ramekins into a glass baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a pitcher, pour room temperature water into the glass baking dish to reach halfway up the sides of the ramekins.
  5. Carefully place the glass baking dish in your Oster® Digital RapidCrispTM Air Fry Oven and bake for 30 minutes, or until the cakes are puffy and lightly golden on top.
  6. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that’s okay.)
  7. Serve the lemon pudding cakes warm topping it with confectioner’s sugar and fresh berries.