Lemon pudding cakes for two. An amazing lemon cake that separates into a cake layer, a cream layer, and pudding top!
Have you ever had a pudding cake? A 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. Wait–flip the order of those ingredients, because the cake bakes in 4 ounces ramekins and then flips before serving.
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.
Unmolding lemon pudding cakes:
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. Maybe your dessert wants to take its time sliding out of the baking dish? The baking dish is so warm and cozy like a hot tub, you know.
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.
I make lemon pudding cake most often with lemon, but a fun twist is to use orange zest, because it combines with vanilla to taste like a creamsicle! I can’t think of a flavor that tastes any better than creamsicle, can you?
- Butter for greasing ramekins
- 1/3 cup sugar, plus extra for ramekins
- 1 egg, separated
- 1/3 cup buttermilk
- 1 tablespoon citrus juice (I love lemon)
- 1/2 teaspoon citrus zest (I love lemon)
- 2 tablespoons unbleached flour
- pinch of salt
- Preheat the oven to 325°.
- Butter and sugar two 6-ounce ramekins all the way up and slightly over the rims.
- In a small bowl, beat together with an electric mixer the egg yolk, sugar, buttermilk, citrus juice and zest.
- Add the flour and mix until combined.
- 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.
- 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.
- 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.
- 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.