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    Home » Cakes » Lemon Pudding Cake

    Lemon Pudding Cake

    Published: Dec 17, 2021 · Modified: Dec 17, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Milk streaming into lemon batter.

    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.

    Egg whites being folded in batter.

    Gently fold the egg whites into the lemon mixture.

    Lemon pudding cake batter in ramekins.

    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 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.

    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.

    A spoon in a lemon pudding cake.

    More pudding cake recipes!

    • Hot Fudge Pudding Cake
    • Gingerbread Pudding Cake
    • Pecan Pie Pudding Cake
    • Caramel Apple Cobbler Cake

    If you’ve tried this lemon pudding cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Lemon pudding cakes in glass baking dishes.

    Lemon Pudding Cake

    Lemon cake and pudding that bake in one ramekin.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6 servings
    Calories: 204kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • ¾ cup granulated sugar
    • â…“ 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
    US Customary - Metric

    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

    Serving: 1serving | Calories: 204kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 82mg | Potassium: 114mg | Sugar: 27g | Vitamin A: 320IU | Vitamin C: 5.3mg | Calcium: 62mg | Iron: 0.7mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 1/5/15. Updated with new photos, tips, and information on 12/17/21.

    Recipe from Food & Wine.

    « Reindeer Chow
    Slow Cooker Hot Chocolate »
    7.6K shares
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Marilyn

      December 13, 2018 at 11:28 pm

      5 stars
      The cakes were quite good. They were very light and refreshing. Thank you for sharing.

      Reply
      • Kate

        December 13, 2018 at 11:41 pm

        I'm glad you enjoyed them! Thank you for commenting. =)

        Reply
    2. Jeri

      May 04, 2018 at 8:24 pm

      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!!

      Reply
      • Kate

        May 04, 2018 at 9:05 pm

        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! =)

        Reply
    3. Sarah

      March 31, 2015 at 6:45 am

      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.

      Reply
      • Kate

        April 01, 2015 at 9:54 am

        T is for tablespoon, and tsp is for teaspoon. If you have any other questions, let me know!

        Reply
    4. Sylvia

      February 23, 2015 at 7:23 pm

      sounds great...I am on WW too! Do you have the point value for this?

      Reply
      • Kate

        February 24, 2015 at 10:15 am

        Thanks! The cakes are 7 points each. Hope that helps!

        Reply
    5. Will

      January 31, 2015 at 10:35 am

      Looks great! But isn't this just a soufflé?

      Reply
      • Kate

        January 31, 2015 at 10:44 am

        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.

        Reply
        • Lila

          January 03, 2022 at 10:25 pm

          5 stars
          Love the lemon flavor and the pudding bottom. I’m looking forward to making it again.

          Reply
          • Kate

            January 04, 2022 at 8:33 pm

            Thank you! I'm glad you liked it!

    6. Thalia @ butter and brioche

      January 05, 2015 at 8:07 pm

      I love lemon puddings! I can imagine how delicious this must have been.. definitely need to make the recipe soon.

      Reply
      • Kate

        January 06, 2015 at 12:38 pm

        Thanks!! Hope you enjoy them!

        Reply
    7. WholeYum

      January 05, 2015 at 6:20 pm

      Definitely making this!! Yum!!!

      Reply
      • Kate

        January 06, 2015 at 12:38 pm

        Thanks! Hope you enjoy them!

        Reply
    8. Elaine

      January 05, 2015 at 12:26 pm

      Looks yummy! I was wondering if you could give us the WW point value for this dessert? Thanks!

      Reply
      • Kate

        January 05, 2015 at 1:01 pm

        Thanks! Without the powdered sugar on top, the cakes are 7 points each. Hope that helps!

        Reply
        • Elaine

          January 05, 2015 at 2:01 pm

          Yes, thanks!

          Reply
        • Paula M

          January 03, 2022 at 2:20 pm

          This looks perfect! What time and temperature do you recommend for cooking in ‘ 8x8 pan. I don’t have the ramekins. Thanks!!

          Reply
          • Kate

            January 04, 2022 at 8:34 pm

            Hi! For an 8x8, I recommend 350F for about 40-50 minutes. Hope that helps!

    9. Julia @ Swirls and Spice

      January 05, 2015 at 10:00 am

      These lemon pudding cakes look terrific, Kate! What a great way to satisfy sweet cravings. Pinning!

      Reply
      • Kate

        January 06, 2015 at 12:41 pm

        Thanks so much, Julia! =)

        Reply
    10. Annette

      January 05, 2015 at 6:41 am

      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

      Reply
      • Kate

        January 05, 2015 at 9:36 am

        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!

        Reply
    11. Tori@Gringalicious.com

      January 05, 2015 at 5:28 am

      This looks super yummy! I love individual desserts!

      Reply
      • Kate

        January 05, 2015 at 9:33 am

        Thanks! Me too! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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