Lemon Pudding Cake

Lemon Pudding Cake is the kind of dessert that feels like magic straight out of the oven. With one simple batter, you get two luscious layers: a light, airy sponge on top and a silky, tangy lemon pudding underneath. If you’ve ever wanted a dessert that looks impressive but comes together with pantry staples, this is it.

Bright, citrusy, and perfectly balanced between sweet and tart, Lemon Pudding Cake is ideal for spring gatherings, holiday dinners, or whenever you’re craving something refreshing yet comforting. In this guide, you’ll learn exactly how to create that signature layered texture, plus expert tips to ensure your cake turns out flawless every single time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Two Desserts in One – A fluffy cake layer rises above a creamy lemon pudding base, all from one batter.
• Simple Pantry Ingredients – Eggs, milk, sugar, flour, and fresh lemon—nothing complicated.
• Perfect for Any Occasion – Elegant enough for dinner parties, easy enough for weeknights.
• Bright & Balanced Flavor – The fresh lemon juice and zest create a vibrant citrus profile without overpowering sweetness.
• Crowd-Pleaser – Serve it warm with whipped cream or berries, and watch it disappear.
• Unique Technique – The water bath method ensures gentle baking, allowing the layers to separate naturally.

There’s something deeply comforting about breaking into the soft cake and discovering that creamy lemon pudding underneath. It’s nostalgic, yet refined—exactly the kind of dessert that leaves guests asking for the recipe.

Ingredients Needed

This Lemon Pudding Cake uses everyday ingredients, but the magic lies in how they’re combined.

For the Lemon Base

• 4 large eggs, separated – Room temperature eggs whip more easily and create better volume.
• ⅓ cup freshly squeezed lemon juice – Fresh juice delivers brighter flavor than bottled.
• 1 teaspoon lemon zest – Finely grated zest adds intense citrus aroma.
• 1 tablespoon unsalted butter, softened – Adds richness and smooth texture.

For the Sweet Batter

• 1 ½ cups white sugar – Balances the tartness of the lemon.
• ½ cup all-purpose flour, sifted – Sifting prevents lumps and ensures a tender crumb.
• ½ teaspoon salt – Enhances flavor and balances sweetness.
• 1 ½ cups whole milk – Creates the pudding-like consistency during baking.

How to Make Lemon Pudding Cake

Preheat and Prepare

1. Preheat the oven to 350°F (175°C). Position a rack in the center of the oven for even baking.
2. Lightly grease an 8-inch square baking dish. This prevents sticking and allows for clean servings later.
3. Place a kettle or saucepan of water on to heat—you’ll need hot water for the water bath method.

Mix the Lemon-Yolk Base

4. In a large mixing bowl, beat the egg yolks, lemon juice, lemon zest, and softened butter using an electric mixer.
   • Beat until the mixture becomes pale yellow and slightly thickened.
   • This step builds the foundation of flavor and ensures smooth incorporation.

Incorporate Dry Ingredients and Milk

5. In a separate bowl, whisk together the sugar, sifted flour, and salt.
   • Mixing dry ingredients separately ensures even distribution and prevents clumping.
6. Gradually add the dry mixture to the lemon mixture, alternating with the milk.
   • Add a portion of dry ingredients, then some milk, mixing gently after each addition.
   • Continue until fully incorporated.
   • The batter will be thin—this is exactly what you want for the pudding layer to form.

Whip the Egg Whites

7. In a clean glass or metal bowl, beat the egg whites until stiff peaks form.
   • The peaks should stand upright when you lift the beaters.
   • Properly whipped whites create the airy cake layer on top.

Fold for Lightness

8. Gently fold the whipped egg whites into the batter on low speed or by hand with a spatula.
   • Use slow, upward motions to preserve the air.
   • The batter will look slightly lumpy and foamy—don’t overmix.

Bake in a Water Bath

9. Pour the batter into the prepared baking dish.
10. Place the dish inside a larger roasting pan.
11. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the baking dish.

• The water bath ensures gentle, even cooking and prevents curdling.

12. Bake for approximately 45 minutes, or until the top is lightly golden and set.

• The center may jiggle slightly—that’s the pudding layer underneath.

Cool Slightly and Serve

13. Remove from the oven and let cool for 10–15 minutes.

• Serving warm enhances the contrast between fluffy cake and creamy pudding.

Serving and Storage Tips

Serving Suggestions

• Dust lightly with powdered sugar for a simple, elegant finish.
• Add fresh raspberries or strawberries to complement the citrus flavor.
• Serve with softly whipped cream or a scoop of vanilla ice cream.
• Garnish with extra lemon zest for a vibrant presentation.

For dinner parties, bake in individual ramekins for an upscale touch.

Storage Instructions

• Refrigeration: Store leftovers covered in the refrigerator for up to 3 days.
• Reheating: Warm individual portions in the microwave for 15–20 seconds. Avoid overheating to preserve texture.
• Freezing: Not recommended. The pudding layer may separate after thawing.

Helpful Notes

• Use Fresh Lemons: Bottled juice lacks the brightness needed for a standout Lemon Pudding Cake.
• Room Temperature Ingredients Matter: Eggs and butter incorporate more smoothly.
• Don’t Skip the Water Bath: It ensures the delicate pudding layer forms properly.
• Avoid Overbaking: The center should still have a gentle wobble when removed.
• Add a Twist: Try a tablespoon of limoncello or a pinch of cardamom for a subtle flavor variation.
• Make It Gluten-Free: Substitute a 1:1 gluten-free flour blend for similar results.

The beauty of this dessert lies in its transformation during baking. The thin batter separates naturally, creating the signature layered effect without any complicated techniques.

Conclusion

Lemon Pudding Cake is a true showstopper disguised as a simple dessert. With its airy sponge top and creamy citrus pudding base, it delivers both comfort and elegance in every bite. The ingredients are humble, the process is straightforward, yet the final result feels undeniably special.

If you’re looking for a dessert that’s bright, balanced, and guaranteed to impress, this recipe deserves a place in your rotation.

If you tried this Lemon Pudding Cake, I’d love to hear from you! Leave a comment below and give it a star rating. Did you add berries or try a flavor twist? Share your variation! And don’t forget to save this recipe on Pinterest or share it on Facebook so others can enjoy it too.

Frequently Asked Questions (FAQ)

Why did my Lemon Pudding Cake not separate into layers?

Layer separation depends on proper egg white whipping and gentle folding. If the whites are under-whipped or overmixed, the cake layer may not rise properly. Also, ensure the batter remains thin before baking.

Can I make Lemon Pudding Cake ahead of time?

Yes. You can bake it a day in advance and store it in the refrigerator. Reheat gently before serving to restore its soft texture. How do I make this recipe gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended. Bottled juice often tastes flat and may affect the final flavor.

How thick should the pudding layer be?

The bottom layer should be soft and custard-like—similar to loose lemon curd. It should not be watery. If it’s too thin, the cake may have been underbaked.