Lemon Pudding Cake

You won’t believe me if I tell you that this cake batter magically separates into 3 layers in the oven! The bottom becomes a sponge cake layer, a creamy layer forms in the middle, and a curd-like layer settles on top. You have to make these magical Lemon Pudding Cakes!

Have you ever had a pudding cake? A lemon pudding cake is a cake recipe that magically transforms in the oven. The thin liquid cake batter separates into a sponge (or cake) on the bottom, a creamy middle layer, and a citrus curd on the top. (Technically, however, the order is reversed because the cakes are flipped over before serving).

Ingredients

• Butter. You’ll need one generous tablespoon of butter to thickly coat each ramekin. This is not optional. Do not skip this step.
• Granulated Sugar. You need 1/3 cup of sugar for the lemon pudding cake batter, but you need an additional 2 tablespoons or so to sprinkle over the butter in the ramekins. The coarse coating of sugar on the ramekins gives the batter something to cling to while it rises during the baking process. Do not skip this step.
• Egg. Separate one large egg, because we’ll stir in the egg yolk to the liquid ingredients, and then later whip the egg white and fold in just before baking.
• Milk. One-third cup of whole milk is best. You can use 2% milk with success, but do not use skim milk.
• Lemon. Grab one whole lemon, because we need one tablespoon of fresh juice and 1/2 teaspoon of fresh lemon zest. No, you may not use bottled citrus juice; we need the zest to make this lemon pudding cake taste as bright and fresh as possible.
• Flour. Just two tablespoons of all-purpose flour.
• Salt. One-quarter teaspoon of fine sea salt to balance the flavors.

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How to Make Lemon Pudding Cake

Unmolding Lemon Pudding Cake

If you’re the type of person who gets nervous about flipping or unfolding cakes before serving, I totally feel you! This recipe requires you to butter and sugar the ramekins all the way up the edges and slightly over the rims. The sugar gives the cake batter something to cling to while it rises in the oven, and the butter allows it to release. It is not optional to butter and sugar the ramekins properly.

My biggest tip when flipping and unmolding cakes is to have patience. Run a knife around the edge if you think it might stick, flip it over a plate carefully, and let it rest until you hear it flop out.

Variations

These pudding cakes are great with any type of citrus—lemon, lime, orange, anything really. I make lemon pudding cake most often with lemon, but a fun twist is to use orange zest and vanilla, because it tastes like a creamsicle!

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Yield: 2

Lemon Pudding Cakes

Print

Lemon pudding cake in two ramekins.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 tablespoon butter for greasing ramekins
• 1/3 cup sugar, plus 2 tablespoons extra for ramekins
• 1 egg, separated
• 1/3 cup whole milk
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• 2 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat the oven to 325°F, and have ready an 8 or 9-inch square pan for baking.
2. Smear the butter all over the inside of each 6-ounce ramekin, all the way up to the edge. Then, sprinkle the 2 tablespoons of sugar inside each ramekin, all the way up and slightly over the rims. Dump out any excess sugar.
3. In a small bowl, beat together with an electric mixer the egg yolk, sugar, milk, lemon juice and zest.
4. Add the flour and mix until combined.
5. Rinse the beaters and use them to beat the egg white with a pinch of salt in a separate bowl. Once stiff peaks form, turn off mixer.
6. Using a spatula, fold the egg white into the egg yolk and sugar mixture. Once the mixture is combined, pour it into the ramekins. It will fill the ramekins to the very top. Place the ramekins in the baking dish.
7. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up about 1/2" on the sides of the ramekins.
8. Bake for 40-45 minutes. The cakes are done when the tops are lightly golden brown and spring back when touched. Tip the cakes out of the ramekins immediately for serving.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 269Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 112mgSodium: 363mgCarbohydrates: 42gFiber: 0gSugar: 35gProtein: 5g

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