Lemon pudding cake is a delightful dessert where tangy citrus meets sweet, creamy custard. It's a light and refreshing treat perfect for any occasion.
You will also like Caramel Pudding Cake, Chocolate Pudding, Lemon Bundt Cake, Homemade Custard, Banana Pudding and Raspberry Mousse Chocolate Cake.
Lemon pudding cake is a fluffy lemon-infused cake that is sweet and tangy, a cake with vibrant bursts of lemon flavor. Lemon pudding cake is made with simple ingredients like flour, sugar, eggs, butter, milk, and plenty of lemon juice and zest for that tangy kick. The batter goes into ramekins after mixing the wet and dry ingredients.
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.
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⭐Why You'll Love This Lemon Pudding Cake Recipe
Here are a few reasons to fall in love with this recipe:
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is beginner-friendly and requires minimal effort to make.
- Delicious Lemon Flavor: It's bursting with a zesty lemon taste that delights your taste buds in every mouthful, making it perfect for citrus enthusiasts.
- Two Layers of Delight: This cake magically separates into two layers while baking a fluffy cake layer on top and a creamy pudding layer at the bottom, offering a delightful contrast in textures.
- Make-Ahead Convenience: Prepare it in advance and simply reheat individual servings when ready to enjoy, making it an ideal dessert for busy schedules or entertaining guests.
- Comforting and Nostalgic: Its cozy texture and nostalgic flavors evoke feelings of warmth and comfort, making it a beloved dessert choice for cozy nights or special occasions.
- Family Favorite: Loved by all ages, this cake is a crowd-pleaser that brings joy to 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 is a list of everything you need.
- Eggs: Provide structure, moisture, and richness to the cake batter. The yolks contribute to the cake's richness, while the whites, when whipped, add airiness and lightness to the texture.
- Lemon Zest: Adds intense lemon flavor and aroma to the cake. The zest contains essential oils that provide a bright and citrusy taste.
- Lemon Juice: Adds tartness and acidity to the cake batter. It not only enhances the lemon flavor but also helps activate the leavening agents, resulting in a lighter texture. You can use other citrus juices such as lime juice or orange juice for a different flavor profile instead of lemon juice.
- Butter: Contributes richness, moisture, and flavor to the cake. It helps create a tender crumb and adds a buttery richness that complements the citrus notes of the lemon. You can substitute butter with an equal amount of margarine or vegetable shortening for a dairy-free option.
- Buttermilk: Provides moisture, tenderness, and a slight tanginess to the cake. The acidity of the buttermilk reacts with the leavening agents, resulting in a lighter and more tender texture. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Sugar: Sweetens the cake and balances the tartness of the lemon. It also helps tenderize the crumb and contributes to the cake's moisture and texture.
- Flour: Serves as the main structural component of the cake, providing stability and binding the other ingredients together. All-purpose flour is commonly used for its versatility and ability to create a tender crumb. All-purpose flour can be replaced with an equal amount of gluten-free flour blend if you require a gluten-free option.
- Salt: Enhances the overall flavor of the cake by balancing the sweetness and intensifying the lemony notes. It also helps activate the gluten in the flour, contributing to the cake's structure.
- Oil: Used to grease the ramekins to prevent the cake from sticking.
- Sugar: Coats the greased ramekins before adding the batter. This creates a sugary crust on the bottom of the cake, adding a subtle sweetness and enhancing its texture.
- Powdered Sugar: Sprinkled on top of the baked cakes before serving as a decorative touch. It adds a touch of sweetness and creates an attractive presentation, especially when served on a contrasting dark cake. If you don't have powdered sugar, you can skip the dusting.
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, ensuring to keep them distinct. Place the egg whites aside for later use.
2. Combine the lemon zest and juice with the egg yolks, stirring vigorously until fully incorporated.
3. Incorporate the melted butter into the egg mixture, then briskly whisk until all ingredients are thoroughly combined.
4. Gently stream the buttermilk into the egg mixture, whisking continuously until the ingredients are fully integrated.
5. Integrate the sugar and flour into the wet mixture, whisking until a smooth consistency is achieved.
6. Incorporate the salt into the egg mixture, ensuring thorough mixing until fully blended.
7. Coat the ramekins with a thin layer of oil using a brush.
8. Dust the ramekins with a layer of sugar, ensuring even coverage.
9. In a fresh mixing bowl, whip the egg whites using a hand mixer until they reach the stage of stiff peaks.
10. Gently fold egg whites into lemon batter in three batches until just combined, being careful not to overmix and deflate.
11. Transfer the batter into the prepared ramekins, ensuring an even distribution.
12. Position the ramekins within a larger baking pan.
13. Fill the baking pan with hot water, ensuring it rises approximately halfway up the sides of the ramekins.
14. Place in the preheated oven at 175°C (350°F) and bake for about 45 minutes until the top is golden brown, set, and the center has a slight jiggle.
15. Take the lemon pudding cakes out of the oven, transfer them to a cooling rack, and let them cool for 10-15 minutes before serving.
16. Sprinkle powdered sugar on top of the cakes just before serving.
17. Savor the warmth and delight in this exquisite Lemon Pudding Cake!
📖Variations
- Blueberry Lemon Pudding Cake: Add fresh or frozen blueberries to the batter before baking for bursts of juicy sweetness throughout the cake.
- Lemon Raspberry Swirl Pudding Cake: Swirl raspberry preserves or fresh raspberry puree into the cake batter before baking for a delightful flavor combination. The tartness of the raspberries complements the lemon beautifully.
- Coconut Lemon Pudding Cake: Fold in shredded coconut into the batter for a tropical twist. Top the baked cake with toasted coconut flakes for added texture and flavor.
- Lemon Poppy Seed Pudding Cake: Mix in poppy seeds to the batter for a subtle crunch and speckled appearance. The poppy seeds complement the lemon flavor beautifully.
- Lemon Lavender Pudding Cake: Infuse culinary lavender into the cake batter for a floral aroma and delicate flavor. Use dried culinary lavender buds or lavender extract for this variation.
- Gluten-Free Lemon Pudding Cake: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of the cake. Ensure all other ingredients used are gluten-free as well.
🔪Equipment
Check out all of my kitchen essentials in my Amazon Store! You can find the equipment I use in this recipe: Large Bowl, Egg Separator, Grater, Knife, Cutting Board, Citrus Squeezer, Whisk, Jug, Small Bowl, Measuring Spoons, Brursh, Hand Mixer, Spatula, Ramekin, Baking Pan, Kettle, Baking Gloves, Cooling Rack and Strainer.
🍽 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
Fresh Lemons: Use fresh, ripe lemons for the best flavor. The zest and juice of fresh lemons will impart a bright and vibrant citrus flavor to the cake.
Room Temperature Ingredients: Allow your eggs, butter, and buttermilk to come to room temperature before using them in the recipe. Room temperature ingredients mix more evenly and result in a smoother batter.
Proper Mixing: When mixing the batter, be careful not to overmix. Mix just until the ingredients are combined to avoid developing too much gluten, which can result in a dense cake..
Fold in Egg Whites: Do so gently and carefully. Overmixing can deflate the egg whites, resulting in a denser cake.
Grease the Ramekins: Ensure the ramekins are well-greased and floured to prevent the cake from sticking.
Check for Doneness: Bake the cake until it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as it can result in a dry cake.
Serve Warm: Lemon Pudding Cake is best served warm or at room temperature. If reheating leftovers, warm the ramekin in the microwave for a few seconds before serving.
Store Properly: Store any leftover cake in an airtight container in the refrigerator for up to several days. Warm leftover slices in the microwave or enjoy them 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 Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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🎥Watch my Videos
This video will show you the details and step-by-step instructions for making this fantastic mouthwatering Lemon Mousse!
📖 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!
Sandra
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!