Recipe for Lemon Pudding Cake

Lemon Pudding Cake

Lemon Pudding Cake


  • 1 tbsp. unsalted butter
  • 2/3 c. superfine sugar
  • 2 eggs, separate the white from the yolk
  • 2/3 c. reduced fat buttermilk
  • 2 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 1/4 c. all-purpose flour
  • 1/4 tsp. salt
  • For the Garnish:
  • 1 c. fresh raspberries
  • 1 c. fresh blueberries
  • 1 c. fresh blackberries
  • 2 tbsp. confectioners’ sugar


  1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
  2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time (you want to do this gently because you don’t want to overbeat the mixture in order to get the right consistency.)
  3. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins, this will keep the tray from burning while in the oven.
  4. Bake for 1 hour until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Top with fresh berries and on the side of the plate for a nice presentation. Finally, dust with powdered sugar.

Recipe and Photo: Ordinary Recipes Made Gourmet / CC BY-SA

Leave a Reply