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Lemon Pudding Cake


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  • 1 Tbsp unsalted butter
  • 2/3 cup superfine sugar
  • 2 eggs separated
  • 2/3 cup buttermilk
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1/4 cup flour
  • 1/4 tsp salt
  • Garnish
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • powdered sugar



Step 1

Preheat oven to 325 degrees

-Butter and lightly sugar 4 ramekins (1 cup size)

-Using mixer, add egg yolks, buttermilk, lemon juice, lemon zest and beat well.

-Reduce speed and sift in flour, sugar and salt. Continue to mix until combined.

-Beat egg whites until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly among ramekins then bake in a water bath, filling the roasting pan 1/2 way up the side of the ramekins with water.

-Bake 60 minutes 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. Serve with fresh berries an dust with powdered sugar.


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