Lemon Pudding Cake

Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3/4 cup granulated sugar; 1/3 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)

Lemon pudding cake is a light and refreshing cake. It has a layer of lemon pudding that bakes underneath a layer of lemon cake!

Lemon pudding cakes in glass baking dishes.

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 for lemon pudding cake in dishes.

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

Closeup photo of a lemon pudding cake with a piece of cut lemon on top.

How to make lemon pudding cake

Preheat the oven to 350 F. Grease six 6-ounce ramekins with vegetable oil spray.

A white mixing bowl with flour and sugar in it.

In a medium bowl, whisk sugar and flour together; set aside.

Wet and dry ingredients for lemon pudding cake in mixing bowls.

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.

Baked lemon pudding cake in a glass ramekin.

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!

A tray with lemon pudding cakes on it next to a powdered sugar sifter.

FAQs

What is a pudding cake?

A pudding cake is a cake that separates into a layer of pudding and a layer of cake as it bakes.

Can this cake be made in a different sized pan?

It can! The cake can be baked in an 8×8-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.

How to serve

The cake can be served plain, dusted with powdered sugar, or with a dollop of homemade whipped cream.

How to store

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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5 from 4 votes