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?
Lemon Pudding Cakes
Citrus pudding cakes made in two ramekins.
Ingredients
- Butter for greasing ramekins
- ⅓ cup sugar, plus extra for ramekins
- 1 egg, separated
- ⅓ cup buttermilk
- 1 tablespoon citrus juice (I love lemon)
- ½ teaspoon citrus zest (I love lemon)
- 2 tablespoons unbleached flour
- pinch of salt
Instructions
- 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 ½" 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.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 110mgSodium: 229mgCarbohydrates: 42gFiber: 0gSugar: 36gProtein: 5g
Maris (In Good Taste) says
These sound great - perfect desserts for summer!
Sarah says
we do not use microwave. never will. How do you make the lemon curd the normal way? NEED THE RESPONSE AS SOON AS POSSIBLE.
Seth @ Boy Meets Food says
My sister made a lemon souffle for Mother's Day that was delicious. This sounds like it might be along the same lines.
Looks great!
Katie@Cozydelicious says
These cakes are beautiful! I love lemon and love the idea of so many different textures together in one dessert. Yum!
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)
tasteofbeirut 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.
sarah 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.
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
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.
JT says
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?
Brigette Durocher says
I made this today and they turned out perfect. I am curious how leftovers will do, we will see!