Lemon Pudding Cake Recipe
This lemon pudding cake bakes into two layers: a light lemon sponge on top and creamy lemon pudding underneath. Made with fresh lemon juice, buttermilk, and whipped egg whites.
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
Use Fresh Lemon Juice: I find fresh lemon juice gives the pudding the brightest flavor and helps balance the sweetness.
Fold the Egg Whites Gently: The sponge layer depends on the air in the egg whites, so I fold them in carefully without overmixing.
Don't Skip the Water Bath: I always use the water bath because it helps create the creamy pudding layer underneath while the sponge bakes gently on top.
Serve Warm or Chilled: I enjoy this dessert both ways. Warm gives a softer pudding texture, while chilling makes the layers more defined.
Nutrition
Calories: 276kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 289mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 405IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg
