There’s something truly special about a dessert that gives you the best of both worlds—light, airy cake on top and a luscious, velvety pudding beneath. This Lemon Pudding Cake is a citrus lover’s dream, bursting with bright lemon flavor and just the right amount of sweetness. It’s easy to make and will leave you wanting just one more spoonful (or maybe the whole dish—no judgment here!).
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Why You’ll Love Lemon Pudding Cake
This isn’t just any lemon dessert—it’s a showstopper. Whether you’re serving it after a cozy dinner or bringing it to a special gathering, this cake is guaranteed to impress. Here’s why it’s a must-try:
- Dreamy Texture: A light, fluffy cake magically floats on top of a silky lemon pudding layer.
- Simple Ingredients: Everything you need is likely already in your pantry.
- Bright & Refreshing: The perfect balance of tart lemon and subtle sweetness makes this a delightful treat.
- Easy to Make: No complicated techniques—just mix, bake, and enjoy.
- Great for Any Occasion: Whether it’s a casual weeknight or a holiday dinner, this dessert fits right in.
Ingredients in Lemon Pudding Cake
A few humble ingredients come together to create something truly magical. Here’s what you’ll need:
- Lemons: Fresh lemon juice and zest give this dessert its signature citrus punch.
- Sugar: Balances the tartness and adds just the right amount of sweetness.
- Eggs: Separated to create an airy cake layer while adding richness to the pudding.
- Flour: A touch of all-purpose flour helps bind everything together.
- Milk: Gives the pudding its creamy texture.
- Butter: Adds richness and depth of flavor.
- Vanilla Extract: Enhances the overall flavor with a warm, subtle note.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bring this dreamy dessert to life:
Preheat Your Oven: Set it to 350°F (175°C) and lightly grease a baking dish or ramekins.
Prepare the Batter: In a mixing bowl, whisk together the sugar, flour, and lemon zest.
Mix Wet Ingredients: In another bowl, beat the egg yolks, then add the milk, lemon juice, melted butter, and vanilla extract. Stir until smooth.
Combine: Gradually mix the wet ingredients into the dry ingredients, stirring until well combined.
Whip the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter, being careful not to deflate them.
Bake in a Water Bath: Pour the batter into the prepared dish, then place it in a larger baking pan. Add hot water to the outer pan until it reaches halfway up the sides of the dish.
Bake Until Golden: Bake for about 35-40 minutes or until the top is golden and set.
Cool and Serve: Let the cake cool slightly before serving. Dust with powdered sugar or garnish with fresh berries for an extra touch.
Nutrition Facts
- Servings: 4-6
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
How to Serve Lemon Pudding Cake
This cake is delicious on its own, but here are a few ways to make it even more special:
- With Whipped Cream: A dollop of freshly whipped cream adds a light, creamy contrast.
- Fresh Berries: Strawberries, raspberries, or blueberries bring a burst of freshness.
- Powdered Sugar: A light dusting makes it look even more inviting.
- Vanilla Ice Cream: The warm pudding with cold ice cream? Pure bliss.
- Lemon Curd: For an extra punch of citrus, drizzle some lemon curd on top.
Additional Tips
Here are some extra tips to make this recipe even better:
- Use Fresh Lemons: Bottled lemon juice won’t give you the same vibrant flavor.
- Don’t Skip the Water Bath: It helps create the perfect pudding layer.
- Be Gentle with Egg Whites: Fold them in carefully to maintain the cake’s airy texture.
- Serve Warm or Cold: It’s delicious fresh out of the oven or chilled in the fridge.
- Make Ahead: You can bake this a day in advance and reheat before serving.
FAQ Section
Q1: Can I make this gluten-free?
A1: Yes! Swap the all-purpose flour for a gluten-free flour blend.
Q2: Can I use bottled lemon juice?
A2: Fresh lemon juice is best for flavor, but in a pinch, bottled can work.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze Lemon Pudding Cake?
A4: It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw in the fridge before reheating.
Q5: What if I don’t have a water bath?
A5: You can bake it without one, but the pudding layer may not form as well.
Q6: Can I double the recipe?
A6: Yes! Just use a larger baking dish and increase the baking time slightly.
Q7: How do I know when it’s done?
A7: The top should be golden and set, while the bottom remains soft and pudding-like.
Q8: Can I use other citrus fruits?
A8: Absolutely! Try lime or orange for a different twist.
Q9: Do I need to separate the eggs?
A9: Yes, whipping the egg whites separately is what creates the light, fluffy cake layer.
Q10: Can I serve this cold?
A10: Yes! Some people prefer it chilled for a firmer texture.
Final Thoughts
If you love lemon desserts, this Lemon Pudding Cake is a must-try. It’s simple, elegant, and downright irresistible. Whether you serve it warm or chilled, with whipped cream or fresh berries, one thing’s for sure—you’ll be coming back for more. So grab those lemons and get baking!
Print
Lemon Pudding Cake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Pudding Cake is a light and luscious dessert that separates into a fluffy cake layer on top and a creamy lemon pudding beneath. It’s the perfect balance of sweet and tangy, making it an irresistible treat for lemon lovers!
Ingredients
- Cooking spray
- 4 large egg yolks, room temperature
- 4 large egg whites, room temperature
- 1 cup + 1 tbsp granulated sugar, divided
- 3/4 cup whole or 2% milk
- Zest of 1/2 medium lemon, finely grated
- 1/2 cup freshly squeezed lemon juice (about 3 medium lemons)
- 2 tbsp unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/3 cup all-purpose flour
- Topping options: powdered sugar, lemon zest, or whipped cream
Instructions
-
Prepare the Baking Dish
- Preheat oven to 325°F (165°C).
- Line the bottom of a roasting pan or 9×13-inch baking dish with a flat kitchen towel.
- Lightly coat 8 (6-ounce) ramekins or an 8-inch square baking pan with cooking spray.
- Place the baking dish inside the roasting pan.
- Bring about 7 cups of water to a boil and set aside.
-
Make the Batter
- In a large bowl, whisk together egg yolks, 1 cup of sugar, milk, lemon zest, lemon juice, melted butter, vanilla, and salt.
- Whisk in flour until smooth.
-
Whip the Egg Whites
- In a separate bowl, whisk egg whites until foamy.
- Add remaining 1 tbsp sugar and continue whisking until soft peaks form.
-
Combine the Mixtures
- Gently fold half of the egg whites into the lemon batter until just combined.
- Add the remaining egg whites and whisk gently until smooth and fluffy.
-
Bake in a Water Bath
- Pour batter into the prepared pan or divide evenly among ramekins (about ⅔ cup each).
- Place the roasting pan on the oven rack and carefully pour in hot water until it reaches halfway up the sides of the ramekins.
- Bake until the top is set and a toothpick inserted halfway comes out clean:
- For a single baking dish: 35-40 minutes
- For ramekins: 32-34 minutes
-
Cool & Serve
- Carefully remove the ramekins or pan from the water bath and place on a wire rack.
- Let cool for at least 15 minutes.
- Serve dusted with powdered sugar, lemon zest, or a dollop of whipped cream.
Notes
- Make Ahead: The batter can be prepared a few hours in advance and stored in the fridge.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled.
- Serving Tip: This dessert pairs beautifully with fresh berries or a drizzle of lemon curd.
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 30g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg