This lemon pudding cake recipe bakes into two layers, a light lemon sponge on top and a creamy lemon pudding underneath. Bright, comforting, and warm without feeling heavy.
Why This Lemon Pudding Cake Recipe Works Every Time (Two Layers, One Easy Bake)
I always come back to this lemon pudding cake recipe because it feels simple yet a little special. The batter looks thin at first, but the oven does the work, turning it into a gentle sponge with a smooth, custard-like pudding below. The lemon flavor is fresh and balanced, never sharp, and the texture stays soft without feeling rich or dense.
I usually bake it in individual ramekins because they hold the layers beautifully and make serving easy, but a single baking dish works just as well. A light sugar coating around the edges gives a delicate crust, and I like serving it warm with powdered sugar and a few berries. It's familiar, easy to repeat, and always worth making again.
Why You'll Love It
- Simple Ingredients, Beautiful Result: Everything comes together with pantry staples, yet the finished dessert feels thoughtful and elegant.
- Two Textures in One Bake: The batter naturally separates into sponge and pudding layers as it cooks.
- Light but Comforting: Bright lemon flavor with a soft, creamy finish that never feels too rich.
Key Ingredients in Lemon Pudding Cake
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Eggs, Lemon Zest & Lemon Juice: I always separate the eggs first so the whites can be whipped later; this is key for the airy sponge. Fresh lemon zest gives fragrance, while lemon juice brings the brightness that defines the pudding layer.
- Butter, Buttermilk & Sugar: Melted butter adds just enough richness without weighing the cake down. Buttermilk keeps the base creamy and slightly tangy, which pairs beautifully with lemon. Sugar sweetens both layers and helps create that lightly golden top.
- Flour & Salt: Only a small amount of flour is needed, just enough to set the sponge. A pinch of salt sharpens the lemon flavor and balances the sweetness.
- For the Ramekins: Brushing the ramekins with oil and coating them with sugar creates a gentle crunch around the edges. A final dusting of powdered sugar gives the cake a soft, finished look.
How to Make Lemon Pudding Cake
You can find the complete printable lemon pudding cake recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Lemon Batter: Whisk egg yolks with lemon zest and juice, then mix in melted butter, buttermilk, sugar, flour, and salt until smooth.
2. Prep the Ramekins & Fold in Egg Whites: Prepare ramekins by brushing with oil and dusting with sugar. Whip egg whites to stiff peaks, then gently fold into the lemon batter.
3. Set Up the Water Bath: Divide the batter into ramekins, place them in a larger baking pan, and pour hot water halfway up the sides.
4. Bake & Finish: Bake at 175°C (350°F) for about 45 minutes until golden. Cool slightly, then dust the lemon pudding cake with powdered sugar before serving.
My Tips for Recipe Success
Use a Jug for Pouring: The batter is thinner than most; sometimes I pour it into the ramekins with a measuring jug to avoid spills and keep things tidy.
Don't Overfold the Egg Whites: Gentle folding keeps the sponge light instead of dense.
Storage
- Let the cakes cool fully, then wrap the ramekins with cling film and refrigerate. They reheat beautifully in the microwave for about 30 seconds.
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Recipe
Lemon Pudding Cake Recipe
Ingredients
- 3 eggs - room temperature
- 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 and set the egg whites aside.
- Add the lemon zest and lemon juice to the egg yolks and whisk until combined. Slowly whisk in the melted butter until smooth and fully incorporated. Pour in the buttermilk and whisk again until the mixture is silky. Add the sugar and flour, whisking steadily until the batter is completely smooth and free of lumps. Finish by adding the salt and mixing until evenly distributed.
- Brush the 8-ounce/235ml ramekins with oil and coat with sugar.
- In a clean bowl, beat the egg whites with a hand mixer until stiff peaks form. Gently fold the egg whites into the lemon batter in three batches until just combined.
- Pour the batter evenly into the prepared ramekins. Place the ramekins into a large baking pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Dust the tops with powdered sugar before serving.
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!