Lemon Pudding Cakes

If you’ve never had lemon pudding cakes, you’re in for a beautiful surprise. These light and airy little cakes magically separate into two layers as they bake — a fluffy sponge cake on top and a velvety, lemony pudding on the bottom. They’re simple, elegant, and bursting with flavor.

This version puts a fruity twist on the classic by topping each pudding cake with a homemade blueberry drizzle — slightly warm and syrupy, it adds a juicy pop of color and balances the citrus with rich berry depth.

Served in individual ramekins or a baking dish and dusted with powdered sugar, they’re perfect for spring dinners, Easter brunch, or any time you want a dessert that’s as pretty as it is delicious.

Why You’ll Love This Recipe:

Bake into two distinct layers: light cake + creamy pudding

1. Naturally sweet and tangy from real lemon juice and zest

2. Buttermilk adds tenderness and balance

3. Topped with an easy stovetop blueberry drizzle

4. Great for make-ahead or individual servings

Final Thoughts:

These Lemon Pudding Cakes with Blueberry Drizzle are soft, delicate, and absolutely bursting with flavor. The contrast between the tangy citrus base and the juicy, slightly sweet blueberry topping makes every bite unforgettable.

Whether you're baking for a spring gathering or treating yourself to something elegant and light, these pudding cakes are sure to impress — and disappear fast.

Yield: 4-6 servings

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Lemon Pudding Cakes

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

If you’ve never had lemon pudding cakes, you’re in for a beautiful surprise. These light and airy little cakesmagically separate into two layers as they bake — a fluffy sponge cake on top and a velvety, lemony pudding on the bottom. They’re simple, elegant, and bursting with flavor.

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Ingredients

For the Lemon Pudding Cakes

• 3 large eggs, separated
• ¾ cup granulated sugar, divided
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lemon zest
• ⅓ cup freshly squeezed lemon juice
• ¼ cup buttermilk (or milk with a splash of vinegar)
• ⅓ cup all-purpose flour
• ⅛ tsp salt
• 1 cup whole milk

For the Blueberry Drizzle

• 1 cup fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or sugar
• 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 4–6 ramekins (or an 8x8 baking dish). Place them in a larger baking dish or roasting pan for a water bath.
2. In a mixing bowl, whisk together egg yolks and ½ cup sugar until pale. Add melted butter, lemon zest, lemon juice, buttermilk, and flour. Mix until smooth. Gradually stir in milk to form a thin batter.
3. In a separate bowl, beat egg whites with the remaining ¼ cup sugar and a pinch of salt until soft peaks form. Gently fold into the lemon batter in three additions, keeping it light and airy.
4. Pour batter into prepared ramekins. Fill the outer baking pan with hot water halfway up the sides of the ramekins to create a water bath.
5. Bake for 30–35 minutes, until tops are lightly golden and just set. The cakes should jiggle slightly — that means the pudding layer is formed!
6. Let cool slightly. Serve warm, room temperature, or chilled.
7. While the cakes bake, combine blueberries, lemon juice, and maple syrup (or sugar) in a small saucepan. Cook over medium heat for 5–6 minutes, stirring occasionally, until berries burst and juices thicken.
8. Optional: Mix cornstarch with water, stir in, and simmer 1 more minute if you'd like a thicker sauce.
9. Spoon warm blueberry drizzle over each pudding cake before serving. Dust with powdered sugar if desired.

Notes

Make ahead: Pudding cakes can be made 1 day in advance. Reheat slightly or serve chilled.

No buttermilk? Use whole milk with 1 tsp lemon juice or vinegar.

More citrus? Swap some lemon juice for orange or Meyer lemon.

Garnish: Add fresh mint or lemon zest curls for a fancy finish.

Nutrition Facts

Calories

375

Fat

12 g

Sat. Fat

6 g

Carbs

60 g

Fiber

1 g

Net carbs

59 g

Sugar

49 g

Protein

9 g

Sodium

167 mg

Cholesterol

164 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.