Lemon pudding cake is a light and refreshing cake. It has a layer of lemon pudding that bakes underneath a layer of lemon cake!
One great thing about lemon desserts is how refreshing their citrus flavor is! Lemon Pudding Cakes are light and tender cakes with bright, tart lemon flavor that really shines through.
This type of cake is different because the batter separates into two layers as it bakes. So, you end up with a layer of lemon pudding underneath with a layer of fluffy cake on top.
Ingredients and substitutions
- Granulated sugar
- All-purpose flour
- Large eggs
- Butter - I use salted butter. If using unsalted butter, add a pinch or two of salt.
- Milk - Any milk - from skim milk to whole milk - will work.
- Fresh lemon juice - Using refrigerated lemon juice won't give the cake the same flavor.
- Lemon zest
- Powdered sugar
How to make lemon pudding cake
Preheat the oven to 350 F. Grease six 6-ounce ramekins with vegetable oil spray.
In a medium bowl, whisk sugar and flour together; set aside.
In a separate large bowl, whisk together egg yolks and butter until well blended. Whisk in the milk, lemon juice, and lemon zest.
Pour the lemon mixture into the sugar mixture, and whisk until well combined. In a medium bowl, beat the egg whites until firm peaks form.
Gently fold the egg whites into the lemon mixture.
Divide the batter between the prepared ramekins, and transfer them to a small roasting pan.
Place the pan in the oven, and pour in enough hot water to reach halfway up the sides of the ramekins.
Bake for 35 minutes, or until they are puffed and golden on top. Transfer the ramekins to a rack to cool for 20 minutes.
Dust the tops with powdered sugar, if using, and enjoy!
FAQs
A pudding cake is a cake that separates into a layer of pudding and a layer of cake as it bakes.
It can! The cake can be baked in an 8x8-inch baking dish instead of in ramekins. Please note that if you bake it in a baking dish that you will need to adjust the baking time accordingly.
The cake can be served plain, dusted with powdered sugar, or with a dollop of homemade whipped cream.
The baked cakes can be covered tightly and stored in the fridge for up to 3 days.
More pudding cake recipes!
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Lemon Pudding Cake
Ingredients
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 3 large eggs separated
- 2 tablespoons butter at room temperature
- 1 cup milk
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Powdered sugar optional
Instructions
- Preheat the oven to 350 F. Grease six 6-ounce ramekins with vegetable oil spray.
- In a medium bowl, whisk sugar and flour together; set aside.
- In a separate large bowl, whisk together egg yolks and butter until well blended.
- Whisk in the milk, lemon juice, and lemon zest.
- Pour the lemon mixture into the sugar mixture, and whisk until well combined.
- In a medium bowl, beat the egg whites until firm peaks form.
- Gently fold the egg whites into the lemon mixture.
- Divide the batter between the prepared ramekins, and transfer them to a small roasting pan.
- Place the pan in the oven, and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake for 35 minutes, or until they are puffed and golden on top.
- Transfer the ramekins to a rack to cool for 20 minutes.
- Dust the tops with powdered sugar, if using, and enjoy!
Notes
- Butter - I use salted butter. If using unsalted butter, add a pinch or two of salt.
- Milk - Any milk - from skim milk to whole milk - will work.
- Fresh lemon juice - Using refrigerated lemon juice won't give the cake the same flavor.
- Nutrition values are estimates.
Nutrition
Originally published 1/5/15. Updated with new photos, tips, and information on 12/17/21.
Recipe from Food & Wine.
Marilyn
The cakes were quite good. They were very light and refreshing. Thank you for sharing.
Kate
I'm glad you enjoyed them! Thank you for commenting. =)
Jeri
Do you have the nutrional value or the original WW Points # ? And can I make them the night before? Sure hope you are responding after so many years!!
Kate
I just added the nutritional value under the recipe. Yes, they should be fine if they're made the night before. I would wait to dust them with powdered sugar, though, because it tends to melt in as it sits. Hope this helps! =)
Sarah
I have a question about the meaning of T ? How much butter and lemon please ? Sorry i am french ! this recipe seems to be delicious! Thank you for the answer.
Kate
T is for tablespoon, and tsp is for teaspoon. If you have any other questions, let me know!
Sylvia
sounds great...I am on WW too! Do you have the point value for this?
Kate
Thanks! The cakes are 7 points each. Hope that helps!
Will
Looks great! But isn't this just a soufflé?
Kate
Thank you! There are some similarities, and I guess this could be considered a souffle variation. The top (cake) portion has a souffle-like texture, but it lacks the dramatic rise/fall of a traditional souffle.
Lila
Love the lemon flavor and the pudding bottom. I’m looking forward to making it again.
Kate
Thank you! I'm glad you liked it!
Thalia @ butter and brioche
I love lemon puddings! I can imagine how delicious this must have been.. definitely need to make the recipe soon.
Kate
Thanks!! Hope you enjoy them!
WholeYum
Definitely making this!! Yum!!!
Kate
Thanks! Hope you enjoy them!
Elaine
Looks yummy! I was wondering if you could give us the WW point value for this dessert? Thanks!
Kate
Thanks! Without the powdered sugar on top, the cakes are 7 points each. Hope that helps!
Elaine
Yes, thanks!
Paula M
This looks perfect! What time and temperature do you recommend for cooking in ‘ 8x8 pan. I don’t have the ramekins. Thanks!!
Kate
Hi! For an 8x8, I recommend 350F for about 40-50 minutes. Hope that helps!
Julia @ Swirls and Spice
These lemon pudding cakes look terrific, Kate! What a great way to satisfy sweet cravings. Pinning!
Kate
Thanks so much, Julia! =)
Annette
I'm also interested in healthier recipes.......while trying to lower my cholesterol and keep to a healthy weight, there isn't much room for desserts, but this looks like one to try.......thanks for posting this, lemon is a big favorite
Kate
I know what you mean! Figuring out healthier desserts has been the hardest part of trying to eat healthier. I've been working on some, and I hope I'll have more healthier dessert recipes coming up soon!
Tori@Gringalicious.com
This looks super yummy! I love individual desserts!
Kate
Thanks! Me too! =)