This post may contain affiliate links.Please read our disclosure policy.You won’t believe me if I tell you that this cake batter magically separates into 3 layers in the oven! The bottom becomes a sponge cake layer, a creamy layer forms in the middle, and a curd-like layer settles on top.

You have to make these magical Lemon Pudding Cakes! Have you ever had a pudding cake? A lemon pudding cake is a cake recipe that magically transforms in the oven.The thin liquid cake batter separates into a sponge (or cake) on the bottom, a creamy middle layer, and a citrus curd on the top.(Technically, however, the order is reversed because the cakes are flipped over before serving).

Ingredients Butter.You’ll need one generous tablespoon of butter to thickly coat each ramekin.This is not optional.

Do not skip this step.Granulated Sugar.You need 1/3 cup of sugar for the lemon pudding cake batter, but you need an additional 2 tablespoons or so to sprinkle over the butter in the ramekins.

The coarse coating of sugar on the ramekins gives the batter something to cling to while it rises during the baking process.Do not skip this step.Egg.

Separate one large egg, because we’ll stir in the egg yolk to the liquid ingredients, and then later whip the egg white and fold in just before baking.Milk.One-third cup of whole milk is best.

You can use 2% milk with success, but do not use skim milk.Lemon.Grab one whole lemon, because we need one tablespoon of fresh j

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