Citrus Buttermilk Pudding Cakes

These pudding cakes are great with any type of citrus—lemon, lime, orange, anything really.  Three distinct layers form in these cakes.  Once they are inverted, a citrus curd layer is on the top, followed by a tender soft cake layer, then a more well-done cake with a sugary crisp crust on the bottom.  These cakes are light as clouds and perfect for summer.

5.0 from 1 reviews
Citrus Buttermilk Pudding Cakes
Yields 2 petite cakes.
  • Butter for greasing ramekins
  • ⅓ cup sugar, plus extra for ramekins
  • 1 egg, separated
  • ⅓ cup buttermilk
  • 1 tablespoon citrus juice
  • ½ teaspoon citrus zest
  • 2 tablespoons unbleached flour
  • pinch of salt
  1. Preheat the oven to 325°.
  2. Butter and sugar two 6-ounce ramekins all the way up and slightly over the rims.
  3. In a small bowl, beat together with an electric mixer the egg yolk, sugar, buttermilk, citrus 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 top. Place the ramekins in a 8 or 9" square glass 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 ½" 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.


  1. Rhino says

    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)

  2. says

    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.

  3. says

    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.

  4. Joni says

    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

  5. LP says

    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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