Comments on: Lemon Pudding Cake

By: Matt Donnelly

Sun, 24 Aug 2025 22:31:06 +0000

Hello, i made some variants of this after making the lemon one several times (i love it!). I made one with lime zest and strawberry juice, was too firm not strawberry enough. I tried a chocolate variant but it wasn’t as good either also too firm. With that one i tried substituting 1/2 tbsp flour with chocolate powder and i used coffee in the place of the lemon juice. Any ideas on making a chocolate version proper or even a caramel or maple or butterscotch? Very interested in teasing out every possible variation i can on this amazing creation

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By: Christina Lane

Sun, 24 Aug 2025 18:07:00 +0000

By: MK H

Sat, 23 Aug 2025 19:57:23 +0000

Wondering if anyone knows why the comments mentioned buttermilk, but it’s not in the recipe?

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By: teachermrw

Tue, 25 Jun 2024 14:56:35 +0000

I have been contemplating this dessert for several months now – ever since I discovered your delightful blog. I even purchased ramekins for the occasion. The lemon pudding cakes refreshingly tangy, and not overly-sweet. My topping, however, wasn’t as pretty as yours; I didn’t butter the bottom of the ramekins well. Still, the lemon pudding cakes were yummy, nonetheless. Thank you for sharing your recipe.

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By: Nancy

Sat, 06 May 2023 17:35:52 +0000

Can I chill these and unmold later?

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By: Sarah

Fri, 02 Apr 2021 17:21:44 +0000

By: Felicia W

Sun, 23 Aug 2020 20:41:55 +0000

I love these! I make them for hubby and i every time i have some buttermilk to use up. The lemony flavor, slight tang and airy pudding are so delicious.

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By: Leslie

Sun, 03 Jun 2018 18:45:31 +0000

I have two questions: 1.Can they be refrigerated after inverting them or is this something you have to serve immediately? 2. If you don’t have buttermilk can you do the whole milk with vinegar trick to make buttermilk for this recipe?

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By: Brigette Durocher

Fri, 18 Nov 2016 19:28:27 +0000

I made this today and they turned out perfect. I am curious how leftovers will do, we will see!

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By: JT

Mon, 22 Aug 2016 00:43:18 +0000

Hi!

This looks amazing! I know the title of the cake says buttermilk but I was wondering if it would be possible to substitute this with something else like milk?

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By: LP

Wed, 20 May 2015 19:49:12 +0000

I thought this dessert was incredible! The different layers were so cool and it tasted divine. I’ve been so itching for it again. It is a bit complicated to make but I’m sure over time with practice I’ll be able to make it faster and faster. Any effort it took was still worth it in the end.

**I will suggest that people wait about 30-60 seconds after oven removal before plating because when I did it immediately, as the recipe instructed, the curd wasn’t set so it fell, but the second cake’s curd was just right.

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By: Joni

Wed, 15 Apr 2015 20:09:52 +0000

I made these from the “Dessert for Two” cookbook—-milk vs buttermilk and the zest of a full lemon. Oh my goodness! I bake A LOT and theses are among the best desserts ever! They are incredibly light and tender! Can’t wait to work my way through the book

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By: sarah

Wed, 26 May 2010 20:58:04 +0000

This looks so good. I love that the layers just happen and you don’t have to fuss with a huge list of ingredients. And only 2 tblspn flour YAY! I can’t wait to make these.

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By: tasteofbeirut

Sat, 22 May 2010 11:07:09 +0000

I used to hear a lot about these pudding cakes and always wanted to try making them someday and time flew by….something I did not know was that this cake could look so elegant; you gave it elegance and style, bravo.

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By: Rhino

Fri, 21 May 2010 23:14:04 +0000

Are you kidding me? More citrus goodies? I hope my lovely wife will make this for me. She is a really awesome cook too. (hint, hint)

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