Lemon Pudding Cake always reminds me of cozy afternoons when you just need something light, warm, and a little bit sweet. It bakes into two magical layers, a soft sponge on top and a creamy lemon pudding underneath.
I love how lemon pudding cake recipe starts with a simple batter, but ends with two textures in one spoonful. The top turns into a delicate, golden sponge while underneath stays smooth and creamy, almost like a custard. It's not complicated to make, but it feels a bit special, especially when served warm and dusted with sugar.
This cake is one I reach for when I want something bright but still comforting. The lemon flavor is fresh, not too tart, and the whole thing feels light enough to follow any meal. I usually make it in individual ramekins, but it works just as well in a single baking dish. A little sugar around the edges gives it a gentle crust, and I like to serve it with a few berries or even a splash of cold cream. It's familiar, easy, and always worth making again.
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⭐Why You'll Love This Lemon Pudding Cake
- Simple Ingredients, Beautiful Result: You probably have everything already in your kitchen, but it looks and tastes impressive.
- Perfect for any Time of Year: I love making this in spring and summer, but it's cozy enough for cooler evenings too.
🧾Lemon Pudding Cake Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Eggs, Lemon Zest & Lemon Juice: I always separate the eggs first so I can whip the whites later; it's key for the soft sponge layer. I zest and juice fresh lemons right before baking; the zest gives that fragrant citrus aroma, and the juice adds the kind of tang that makes the pudding layer pop.
- Butter, Buttermilk & Sugar: A bit of melted butter gives just enough richness without making the cake heavy. I use buttermilk because it keeps the base creamy and adds a subtle tang that pairs so well with lemon. The sugar sweetens both layers and helps create that delicate, golden top.
- Flour & Salt: I only use a small amount of flour, just enough to help the sponge set without losing its softness. A pinch of salt might seem small, but it really brings out the lemon and balances the sweetness.
- For the Ramekins: I lightly brush the ramekins with oil and coat them with sugar, which gives a gentle crunch along the edges. And I never skip the final dusting of powdered sugar; it finishes the dessert with a soft, pretty touch.
👩🏻🍳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. Whisk egg yolks with lemon zest and juice, then mix in melted butter, buttermilk, sugar, flour, and salt until smooth.
2. Prepare ramekins by brushing with oil and dusting with sugar. Whip egg whites to stiff peaks, then gently fold into the lemon batter.
3. Divide the batter into ramekins, place them in a larger baking pan, and pour hot water halfway up the sides.
4. Bake at 175°C (350°F) for about 45 minutes until golden. Cool slightly, then dust lemon pudding cake with powdered sugar before serving.
💭Tips for Recipe Success
Pre-Boil Your Water: I always boil the water while prepping the batter so it's ready for the water bath the moment I pour it in. It keeps everything moving smoothly.
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.
Storage Tip: Let the cakes cool fully, then wrap the ramekins with cling film and refrigerate. They reheat beautifully in the microwave for about 30 seconds.
🍮More Pudding Recipes!
If you're enjoying this Lemon Pudding Cake, you'll want to try these other delicious pudding recipes too:
- Sticky Toffee Pudding
- Arroz con Leche (Spanish Rice Pudding)
- Caramel Pudding
- Chocolate Pudding
- Banana Pudding
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Lemon Pudding Cake
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 well combined.
- Whisk in the melted butter until fully incorporated.
- Pour in the buttermilk and whisk until smooth.
- Add the sugar and flour to the wet mixture and whisk until no lumps remain.
- Add the salt and mix well.
- Brush the 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.
- Bake at 350°F (175°C) for 45 minutes, until golden brown and just set in the center.
- Remove from the oven and let cool for 10-15 minutes on a wire rack.
- 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!