This lemon pudding cake is one of those desserts that feels almost magical. From one simple batter, it bakes into a light lemon sponge on top and a creamy lemon pudding underneath. Made with fresh lemon juice, buttermilk, and whipped egg whites, it delivers bright citrus flavor and a soft, delicate texture that's hard to resist.
Why You'll Love My Lemon Pudding Cake
- Creates two delicious layers from one simple batter
- Bright fresh lemon flavor in every bite
- Made with pantry-friendly ingredients
- Perfect for making ahead
- Elegant enough for guests but easy enough for everyday baking
I first started liking desserts like this because they feel gentle but still a little surprising. From the outside, lemon pudding cake looks simple, but once you spoon into it, the soft sponge gives way to that creamy lemon layer underneath. That contrast is what makes it feel more special than a regular lemon cake, and it has the same simple-but-impressive feeling I love in Lemon Posset and Chilled Lemon Soufflé.
This is the kind of dessert I like making when I want something bright but not heavy. The fresh lemon juice keeps it clean and citrusy, the buttermilk adds a soft tang, and the whipped egg whites help create that delicate sponge on top. If you enjoy creamy lemon desserts, Lemon Curd Mousse is another lovely option, while Lemon Olive Oil Cake is perfect when you want something brighter, sweeter, and easier to slice.
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.
- Lemon, Buttermilk & Butter: I use fresh lemon juice and lemon zest because they give this lemon pudding cake its bright, clean citrus flavor. The buttermilk adds a gentle tang and helps the pudding layer taste creamy, while the melted butter gives the dessert a little richness without making it heavy.
- Eggs: The eggs are what make this recipe work so beautifully. I separate them because the yolks help create the creamy lemon pudding underneath, while the whipped egg whites rise during baking and form the soft sponge layer on top.
- Sugar, Flour & Salt: I use granulated sugar to sweeten the lemon without covering its flavor. A small amount of all-purpose flour gives the cake just enough structure, and the salt helps balance the sweetness.
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 350°F / 175°C (340°F convection / 170°C fan) for about 45 minutes until golden. Cool slightly, then dust the lemon pudding cake with powdered sugar before serving.
Tips for the Best Lemon Pudding Cake
Fold Carefully: The air trapped in the whipped egg whites is what creates the sponge layer. Gently folding them into the batter helps keep that airy texture intact.
Use Room Temperature Eggs: I find the egg whites whip up with more volume when the eggs are at room temperature, which helps create a lighter sponge layer.
Don't Overbake: The pudding layer should stay soft and creamy. Once the tops are lightly golden and set, it's time to remove the ramekins from the oven.
Storage
Store leftover lemon pudding cake covered in the refrigerator for up to 3 days.
I like serving it chilled straight from the refrigerator, but individual portions can also be warmed gently in the microwave for a few seconds before serving.
Try These Pudding Recipes Next!
Recipe
Lemon Pudding Cake Recipe
Ingredients
- 3 large eggs - separated
- 2 teaspoon lemon zest
- 60 ml fresh lemon juice
- 20 g unsalted butter - melted
- 240 ml buttermilk
- 100 g granulated sugar
- 60 g all-purpose flour
- ¼ teaspoon salt
- Nonstick cooking spray or oil - for greasing
- Granulated sugar - for coating the ramekins
- Powdered sugar - for dusting
Instructions
- Preheat the oven to 350°F / 175°C (340°F convection / 170°C fan). Separate 3 large eggs, placing the egg whites in a clean bowl and setting them aside.
- Add the 2 teaspoons lemon zest and ¼ cup (60 ml) fresh lemon juice to the egg yolks and whisk until combined. Slowly whisk in 1½ tablespoons (20 g) melted unsalted butter until smooth. Add 1 cup (240 ml) buttermilk and whisk again. Stir in ½ cup (100 g) granulated sugar, ½ cup (60 g) all-purpose flour, and ¼ teaspoon salt, whisking until the batter is completely smooth and lump-free.
- Grease four 8-ounce (235 ml) ramekins with nonstick cooking spray or oil and coat them lightly with granulated sugar.
- Beat the 3 egg whites with a hand mixer until stiff peaks form. Gently fold them into the lemon batter until just combined.
- Divide the batter evenly among the prepared ramekins. Place the ramekins in a larger baking dish and pour in hot water until it reaches about halfway up the sides of the ramekins.
- Bake for 45 minutes, or until the tops are lightly golden and set.
- Remove the ramekins from the water bath and allow them to cool slightly for 10-15 minutes. Dust with powdered sugar before serving warm or chilled.
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!