If you’re a fan of desserts that are light, refreshing, and bursting with citrus flavor, lemon pudding cake needs to be on your must-try list. This magical cake separates into two distinct layers as it bakes — a soft, fluffy cake on top and a creamy lemon pudding below. It’s the perfect combination of tangy and sweet, making it a delightful treat for any season.
What Is Lemon Pudding Cake?
Lemon pudding cake is a vintage-style dessert that’s made from a simple batter. During baking, the batter separates: the top becomes a tender sponge cake, while the bottom transforms into a smooth lemon custard or pudding. It’s made with fresh lemon juice, zest, eggs, sugar, and milk — ingredients you probably already have at home!
Why You’ll Love It?
- Fresh, Bright Flavor: Real lemons give this cake a burst of citrusy goodness.
- Two Desserts in One: You get fluffy cake and creamy pudding in a single scoop.
- Easy to Make: No complicated techniques — just mix, pour, and bake.
- Perfect Year-Round: Cool and refreshing in summer, cozy and comforting in winter.
Ingredients (Serves 4–6)
- 2 large eggs, separated
- ¾ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- ¼ cup all-purpose flour
- 1 cup milk (whole milk preferred)
- Pinch of salt
How to Make Lemon Pudding Cake?
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Butter a small baking dish or individual ramekins and set them in a larger baking pan.
Step 2: Mix Wet Ingredients
In a bowl, beat the egg yolks with sugar and butter until creamy. Add lemon zest, juice, flour, and milk. Mix until smooth.
Step 3: Beat Egg Whites
In a clean bowl, beat egg whites and a pinch of salt until stiff peaks form. Gently fold the egg whites into the lemon mixture.
Step 4: Bake with a Water Bath
Pour the batter into your prepared dish. Place the dish inside the larger baking pan, then fill the outer pan with hot water halfway up the sides. Bake for 35–40 minutes or until the top is golden and set.
Step 5: Cool and Serve
Let cool for a few minutes. Serve warm, room temp, or chilled — dusted with powdered sugar or topped with whipped cream.
Serving Ideas
- Add fresh berries like raspberries or blueberries for color and extra flavor
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream
- Garnish with a twist of lemon peel or mint leaves for a fancy finish
Tips for Success
- Use fresh lemons for the best taste — bottled juice won’t deliver the same brightness.
- Don’t skip the water bath (a.k.a. bain-marie) — it helps the pudding layer set properly.
- Gently fold the egg whites to keep the batter light and airy.
Final Thoughts
Lemon pudding cake is the kind of dessert that feels elegant but is surprisingly simple to make. Its unique texture and bright flavor make it a crowd-pleaser for family dinners, holidays, or even a solo treat on a quiet afternoon. If you love lemon and crave a dessert that’s both cozy and refreshing — this one’s for you.
FAQ’s:
Q: What is lemon pudding cake made of?
A: It’s made with eggs, sugar, lemon juice, zest, flour, and milk.
Q: Why does lemon pudding cake separate into layers?
A: The batter separates during baking, forming a light cake layer and a custard-like pudding layer.
Q: Can I make lemon pudding cake ahead of time?
A: Yes, it can be made in advance and served warm or chilled.
Q: Does lemon pudding cake need to be refrigerated?
A: Yes, refrigerate leftovers to keep the pudding layer fresh and safe.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor and acidity.
