Lemon pudding cake is one of those desserts that makes you smile with every bite. A soft, creamy custard with a tangy lemon flavor, light, refreshing, and perfect for any time. Lemons have this amazing ability to transform a simple treat into something special, and that’s exactly what they do in this cake. Each spoonful promises to lift your spirits and delight your taste buds. It’s truly a magical dessert that brightens up any day.
Lemon Pudding Cake Recipe
This Lemon pudding cake is a fluffy lemon-infused cake that is sweet and tangy, a cake with vibrant bursts of lemon flavor. It only requires simple ingredients like flour, sugar, eggs, butter, milk, and plenty of lemon juice and zest for that tangy kick.
After mixing the wet and dry ingredients, the batter goes into ramekins, and in the oven, the cake rises on top, light and fluffy, while the lemony batter beneath turns into a silky, creamy pudding layer. The result is a warm, comforting dessert with a sweet-tart flavor that's perfect for gathering.
Every spoonful offers two delightful textures: a fluffy, airy cake on top and a luscious, tangy pudding beneath. It's like discovering a hidden treasure with each bite. This dessert is perfect for impressing guests or simply treating yourself to a bit of luxury.
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⭐Why You'll Love This Lemon Pudding Cake
- Easy to Make: This recipe is super simple with easy-to-find ingredients and clear steps, perfect for beginners.
- Delicious Lemon Flavor: Each bite is bursting with zesty lemon, perfect for citrus lovers.
- Two Layers of Delight: This cake separates into a fluffy top layer and a creamy pudding bottom, giving you a delightful mix of textures.
- Make-Ahead Convenience: You can prepare it ahead of time and reheat individual servings, making it perfect for busy days or when entertaining.
- Family Favorite: Loved by all ages, this cake is a hit at family gatherings, potlucks, and celebrations.
If you want more desserts with lemon you should check out No Bake Lemon Souffle and Lemon Posset.
🧾Ingredients
Here’s what you need to make this Lemon Pudding Cake:
- Eggs: I use room-temperature eggs for structure, moisture, and richness. The yolks add richness, while whipped whites make the cake light and airy.
- Lemon Zest and Juice: Fresh lemon zest gives an intense lemon flavor and aroma, while lemon juice adds tartness and activates the leavening agents for a lighter texture.
- Butter: Butter adds richness, moisture, and flavor, creating a tender crumb that complements the lemon.
- Buttermilk: Room-temperature buttermilk adds moisture, tenderness, and a slight tang. If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5-10 minutes.
- Sugar: Sugar sweetens the cake, balances the lemon's tartness, and helps tenderize the crumb for a moist texture.
- Flour: All-purpose flour provides stability and binds the ingredients. For a gluten-free option, use a gluten-free flour blend.
- Salt: A pinch of salt enhances the cake’s flavor, balances sweetness, and intensifies the lemony notes.
- Oil: I use oil to grease the ramekins, preventing the cake from sticking.
- Sugary Crust: Coating the greased ramekins with sugar creates a sweet crust on the bottom of the cake, adding texture and flavor.
- Powdered Sugar: A sprinkle of powdered sugar on top of the baked cakes adds a decorative touch. You can skip this if you prefer.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Lemon Pudding Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a bowl, separate the egg yolks from the whites, and add the lemon zest and juice, stirring vigorously until fully incorporated.
2. .Incorporate the melted butter and buttermilk, whisk until all ingredients are thoroughly combined.
3. Add the sugar, flour, and salt into the wet mixture, whisking until a smooth consistency is achieved.
4. Coat the ramekins with a thin layer of oil using a brush. Dust the ramekins with a layer of sugar, ensuring even coverage.
5. In a fresh mixing bowl, whip the egg whites using a hand mixer until they reach the stage of stiff peaks.
6. Gently fold egg whites into lemon batter in three batches until just combined, being careful not to overmix and deflate.
7. Transfer the batter into the prepared ramekins, ensuring an even distribution. Position the ramekins within a larger baking pan.
8. Fill the baking pan with hot water approximately halfway up the sides of the ramekins. Place in the preheated oven at 175°C (350°F) and bake for about 45 minutes until the top is golden brown.
9. Take the lemon pudding cakes out of the oven, transfer them to a cooling rack, and let them cool for 10-15 minutes.
10. Sprinkle powdered sugar on top of the cakes just before serving and savor the warmth and delight in this exquisite Lemon Pudding Cake!
🍽 How to Serve
Warm: Serve the Lemon Pudding Cake warm straight from the oven for a comforting treat. The warm cake paired with the creamy pudding layer is irresistible.
Tea or Coffee: Serve the Lemon Pudding Cake with a cup of hot tea or coffee to balance the sweetness of the dessert and refresh the palate between bites.
💭Tips for Recipe Success
Room Temperature Ingredients: Let your eggs, butter, and buttermilk come to room temperature before using. This helps everything mix evenly for a smoother batter.
Proper Mixing: Mix the batter just until combined to avoid overdeveloping the gluten, which can make the cake dense.
Fold in Egg Whites: Gently fold in the egg whites to keep the cake light and airy. Overmixing can deflate them.
Grease the Ramekins: Make sure to grease and flour the ramekins well to prevent sticking.
Check for Doneness: Bake until the top is golden brown and a toothpick comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist.
Serve Warm: Lemon Pudding Cake is best served warm or at room temperature. If reheating leftovers, warm in the microwave for a few seconds.
Store Properly: Store leftovers in an airtight container in the fridge for a few days. Reheat in the microwave or enjoy cold.
❓FAQ
Lemon Pudding Cake has two distinct layers—a fluffy cake layer on top and a creamy pudding layer on the bottom—while Lemon Cake is typically a single-layer cake with a more uniform texture throughout.
Yes, Lemon Pudding Cake can be made ahead of time. You can bake the cake in advance and store it in the refrigerator. Reheat individual slices in the microwave before serving, or enjoy them cold.
Yes, Lemon Pudding Cake can be frozen for later enjoyment. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating or serving.
🍰More Pudding Recipes!
I have also made a few more pudding recipes like:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Lemon Pudding Cake
Ingredients
- 3 Eggs
- 2 teaspoon Lemon Zest
- 60 ml Lemon Juice
- 20 g Butter
- 240 ml Buttermilk
- 100 g Sugar
- 60 g Flour
- ¼ teaspoon Salt
- Oil (for greasing)
- Sugar (for coating)
- Powdered Sugar (for dusting)
Instructions
- In a large mixing bowl, separate the egg yolks from the whites. Set the egg whites aside for later.
- To the egg yolks, add the lemon zest and lemon juice. Whisk until well combined.
- Add melted butter into the egg mixture, then whisk thoroughly until everything is mixed together.
- Pour the buttermilk into the egg mixture and whisk until everything is well combined.
- Add the sugar and flour to the wet ingredients, whisking until smooth.
- Add salt to the egg mixture and mix well until combined.
- Brush the ramekins with oil.
- Coat the ramekins with sugar.
- In a clean mixing bowl, beat the egg whites with a hand mixer until stiff peaks form.
- Gently fold the beaten egg whites in three batches into the lemon batter until just combined. Be careful not to overmix, as this will deflate the egg whites and affect the texture of the cake.
- Pour the batter into the prepared ramekins, spreading it evenly.
- Place the ramekins in a larger baking pan.
- Carefully pour hot water into the baking pan until it reaches about halfway up the sides of the ramekins.
- Bake in the preheated oven at 175°C (350°F) for 45 minutes, or until the top is golden brown and set, and the center is slightly jiggly.
- Remove the lemon pudding cakes from the oven, place them on a cooling rack, and allow them to cool for 10-15 minutes before serving.
- Dust the top of the cakes with powdered sugar before serving.
- Serve warm and enjoy this delicious Lemon Pudding Cake!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This reminds me of my grandma's lemon pudding cake. It's so warm, comforting, and brings back all the best childhood memories. Pure sunshine in a bowl!