Lemon Pudding Cake

This favorite old-fashioned dessert magically separates into layers during baking. Tart-sweet pudding on the bottom and a light spongy cake on the top.

Author:Inspired by Moosewood Restaurant Low-Fat Favorites, pg. 377
Yield:6 servings
Prep time: 00:20
Cook time: 00:55


1/2 cups unbleached white flour
1/2 tsp. baking powder
1 1/4 cups sugar
1 1/2 cups buttermilk
1/2 cups lemon juice
egg yolks, lightly beaten
egg whites
1 pinches salt


  1. Preheat the oven to 350 °F (165 °C).
  2. Prepare six 8-oz. ramekins or oven-proof dessert cups with a very light coating of cooking spray or oil.
  3. Place the cups in a 2" deep baking pan. Begin to heat a kettle of water to a boil.
  4. In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar. Stir in the buttermilk, lemon juice, beaten egg yolks and set aside.
  5. With an electric mixer, beat the egg whites and salt until the egg whites are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the egg whites into the batter.
  6. Spoon the batter evenly into the prepared cups. Pour the boiling water into the baking pan until the water reaches 1/2 way up the sides of the cups.
  7. Bake until puffy and golden, about 50 to 55 minutes
  8. Serve it warm or chilled, plain or with fresh berries. Tightly sealed and refrigerated it will keep for a few days.


Nutrition Facts

6 servings per recipe

Serving size 1 serving (4.75 oz.)

Amount per serving
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Trans Fat
Cholesterol 87mg29%
Sodium 139mg6%
Total Carbohydrate 46g15%
Dietary Fiber 1g4%
Total Sugars
Includes Added Sugars
Protein 6g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.