Lemon-Buttermilk Pudding Cakes

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Yields 8 individual cakes.

by Maryellen Driscoll
from Fine Cooking
Issue 93
Last Edit Date: 4/10/2012 12:11:14 PM

These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top.

more about:

1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins
3/4 cup granulated sugar
3 large egg yolks, at room temperature
1 cup buttermilk, at room temperature
1/4 cup whole milk, at room temperature
1-1/8 oz. (1/4 cup) all-purpose flour
1/4 tsp. table salt
1/3 cup fresh lemon juice, at room temperature
4 large egg whites, at room temperature
1 Tbs. finely grated lemon zest
1/2 cup lightly sweetened whipped cream, for serving (optional)
1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.

In a large bowl, whisk the melted butter with 1/2 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Whisk in the buttermilk, milk, flour, and salt just until smoothly blended. Whisk in the lemon juice.

In a large bowl, beat the egg whites with an electric mixer (a hand-held or stand mixer fitted with a whisk attachment) on medium speed until frothy, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks—the peak should flop over immediately when the beater is lifted—30 to 60 seconds. Reduce the mixer speed to medium and very slowly sprinkle in the remaining 1/4 cup sugar. If necessary, stop the mixer and scrape down the sides of the bowl. Beat on high speed until the whites hold medium-firm peaks—the peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself—30 to 60 seconds.

Spoon one-third of the whites onto the egg yolk mixture, sprinkle with the lemon zest, and gently whisk to blend. Using the whisk, gently fold and stir the remaining whites into the batter. The batter will be light and foamy but thin.

Spoon the mixture evenly among the ramekins—you can fill them to the top. Put the roasting pan with the ramekins in the oven and pour enough hot water from the kettle into the pan to reach about halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes. They should spring back slightly when touched. Take the cakes out of the water bath and let cool on a rack to room temperature. Then refrigerate for at least 2 hours and up to 24 hours before serving. Top the cakes with a small dollop of whipped cream and garnish with a few fresh berries, if using.

Make Ahead Tips

These little cakes can be made up to 24 hours ahead and refrigerated until ready to serve.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 5; Protein (g): 5; Monounsaturated Fat (g): 3; Carbohydrates (g): 27; Polyunsaturated Fat (g): 0.5; Sodium (mg): 140; Cholesterol (mg): 100; Fiber (g): 1;

Photo: Scott Phillips

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by Kathleen_G, 3/23/2013Fairly easy to make. I used all the zest from one lemon and there wasn't anything subtle about the flavour, it was lovely. Done in 6 8 oz ramekins they seemed a little small in size, but it was about half pudding and half cooked. I let them cool but didn't refrigerate, I think I'd rather eat them warm, personally. Rated this a 4 from my personal bias, it wasn't a rich dessert, nor chocolate. For a lemon dessert I'd rather have lemon squares, or lemon meringue pie.

by cookinvictoria, 2/25/2013Just made these for dessert to finish off a lovely dinner party. They were delicious; creamy with just the right amount of tartness from the fresh lemon. Everyone raved. I just love the fact that these can be made a day ahead - perfect for entertaining. My cakes did not have much 'pudding' at the bottom, if any at all, when they were served but they had a wonderful texture. The recipe only made enough for 6 of my ramkins, but the volume of the whipped egg white could be the reason for this outcome. A keeper recipe!

by bellaginger, 4/8/2012Made this for Easter and not only did they make a great presentation, they were delicious! I served with whipped cream & fresh blueberries on top. My guests loved them & I will definitely make agin.

by amorgizi, 1/11/2010I made this for a dinner party and it was a huge hit. Delicious!

by cluewmn, 8/21/2009Made this for a dinner party last night and it was a huge hit. People actually froze and closed their eyes and made noises. It was great. Plus since you can do it ahead of time, it's perfect for entertaining.

by mowgli, 3/2/2009This is a KEEPER! The flavors are wonderful and the buttermilk gives it a little kick. The top part has the consistency of a light cheesecake - and the pudding is heavenly! I have tried a couple of different lemon pudding cake recipes and this is by far the best - and the only one I'll be making from now on. Also used an 8" ramiken, so cooked 31 minutes. They were perfect.

by VAgardengirl, 1/18/2009What a "winner" of a recipe! As one reviewer stated, much easier to make than the recipe reads. The texture is light and the flavor is wonderful. This is a recipe that encourages one to linger over dessert! VAgardengirl

by Dashx, 6/13/2008Everyone loved this! These were easier to make than the recipe appears. I used somewhat larger ramekins, and increased the cooking time by a few minutes. They lasted several days in the fridge, tightly covered.

by cbertel, 5/10/2008This is a really fabulous dessert, and the recipe comments are right--these have to be hidden in case someone eats all of them before serving time! The lemon taste is subtle, the texture is light and airy, and makes 9 servings in the usual smaller ramekins.