Lemon Pudding Cake
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It feels almost magical to watch a dessert transform as it bakes, and Lemon Pudding Cake does just that. You only need a few simple ingredients, and the cake bakes into two layers on its own. The top turns light and tender, like a soft sponge cake, while a smooth lemon sauce forms underneath. The result is bright, tangy, cozy, and elegant all at once.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Lemon Pudding Cake
- More Lemon Recipes
Lemon desserts are so perfect for spring and summer. They’re light and refreshing, with a mood-lifting quality that can’t help but put smiles on our faces.
I especially love lemon meringue pie, homemade lemonade (particularly in summer!), and lemon crumb muffins with a nice cup of hot tea.
I’ve been baking lemon pudding cake for years. I love how simple it is to make, and how it bakes up fluffy and spongy on top, but as you dig down with your spoon, you find a soft, silky sauce underneath that’s almost like lemon curd.
This happens all by itself, just like magic!
The flavor is bright and zesty, really citrus-y and tart, with just the right amount of sweetness.
If you’re searching for the perfect way to end your warm-weather meal, then look no further! This easy lemon pudding cake recipe has got your name written all over it.
I love to eat lemon pudding cake warm from the oven. It is one of the most comforting yet light desserts you’ll ever taste, so I will typically bake them just before serving.
But you can make them ahead!
If that’s what you’re looking to do, ideally I’d say bake them just a hair shy of fully done, then leave them in the oven on the lowest possible setting, to keep them warm until you’re ready to serve them.
Or, if you need your oven for other things and don’t want to tie it up, go ahead and take them out and leave them at room temperature for 15 or 20 minutes before you’re ready to serve them. (The only downside I’ve noticed is that they may shrink away from the sides of the dish a little as they cool.)
They can then go back in (as low as your oven will go) to reheat.
Here’s Why You’ll Love This Recipe
- As it bakes, it forms its own pudding-like sauce.
- The lemon flavor is bright, fresh, and tangy.
- You can make it with basic ingredients you probably already have.
- Baking in individual ramekins makes it feel extra charming and special.
- This classic dessert is easy to make but looks more impressive than the effort required.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list of amounts. Refer to that when you’re cooking. This is mostly just a dump-and-stir type situation (super-simple!), with the addition of some whipped egg whites to keep it light and airy.
- Egg yolks: Add richness and contribute to the cake’s tender texture. They also contribute to the soft, custardy layer underneath.
- Granulated sugar: Sweetens the batter and beautifully balances the tart lemon flavor.
- Milk: Keeps the batter smooth and light, helping create that signature pudding texture on the bottom.
- All-purpose flour: Provides structure to the cake layer while keeping the dessert delicate and soft.
- Kosher salt: Sharpens all the flavors and keeps the dessert from tasting flat.
- Lemon zest: Adds a lot of fresh citrus aroma and boosts the lemon flavor.
- Lemon juice: Gives the cake its bright, sunny, tangy character.
- Egg whites: Whip up to create the airy, fluffy top layer.
- Powdered sugar: Adds a pretty finishing touch and a little extra sweetness.
In Photos: How To Make Lemon Pudding Cake
Step 1: Whisk
Start by whisking egg yolks, sugar, milk, flour, and salt together until smooth.
Step 2: Zest & Juice Lemons
Then zest and juice your lemons, and add that in too to give it that distinctive lemon-y flavor.
Step 3: Add Zest
Add the lemon zest to the mixture.
If you don’t like your lemon desserts really tart, feel free to cut back on the lemon juice a bit.
Step 4: Whip Whites
Next, just whip up your egg whites. Get them nice and stiff!
Then fold a little of the lemon mixture in.
Once that’s well combined, add in the rest.
(It’s easier to get everything incorporated if you do it in two additions.)
Step 5: Portion Into Pan(s)
Now just pour the batter into your cake pan (or pans – as you can see here, I baked mine in individual portions).
This recipe will work for four six-ounce ramekins (like you see here), or in an 8×8 square baking dish.
If you’re making a big one rather than individual portions, you may need to adjust the baking time. You’ll know your cake is done when it’s puffy and springy to the touch.
You do not have to grease the pan(s) first.
Step 6: Bake In A Water Bath
Place the unbaked cake(s) in a larger baking dish and pour hot water around it until it comes about halfway up the sides of the pan. This is called a “water bath” or “bain marie,” and it helps the cake to cook more gently and evenly.
You’ll know your cakes are done baking when they are puffy, and they spring back when you press them. They should just barely be beginning to turn golden around the edges.
Step 7: Enjoy
This dessert really doesn’t need much adornment. They’re just lovely with a little dusting of powdered sugar, but a dollop of whipped cream or a twist of fresh lemon does make a pretty garnish.
If you have any leftovers, just wrap them tightly and store them in the refrigerator. They’ll last there for about 2 to 5 days.
Helpful Tips and Tricks
- Use fresh lemon juice and zest: Since lemon is the star here, fresh citrus makes a big difference in flavor.
- Fold gently: Use a light hand when combining the whipped egg whites with the lemon mixture so you do not deflate all that air.
- Do not skip the water bath: The hot water helps create the soft, custardy texture that makes this dessert so special.
- Bake just until done: The cakes should be puffed and lightly golden at the edges, but not deeply browned.
- Serve warm: These are especially lovely when the pudding layer is soft and silky.
Lemon Pudding Cake
Ingredients
- 2 egg yolks, (large)
- 2/3 cup (133.33 g) granulated sugar
- 2/3 cup (157.73 ml) milk
- 6 tablespoons (88.72 g) all-purpose flour
- 1/4 teaspoon kosher salt, (scant)
- 1 tablespoon lemon zest , (approximately- zest of 1 lemon)
- 1/4 cup (59.15 ml) lemon juice , (approximately- juice of 1 lemon)
- 2 egg whites, (large)
- powdered sugar, (for garnish)
Instructions
- Preheat the oven to 325 degrees F.
- Place the yolks, sugar, milk, flour, and salt in a large bowl and whisk until smooth.
- Whisk in the lemon zest and juice.
- Whip the egg whites until they hold stiff peaks.
- Add about 1/3 of the lemon mixture to the whipped egg whites, and fold together until combined.
- Fold in the remaining lemon mixture, and transfer the batter to (4) 6-ounce ramekins.*
- Place the unbaked cakes in a larger baking dish and pour hot water all around, until it comes about halfway up the sides of the pan.
- Bake until puffy and springy to the touch (the cakes should be just barely beginning to turn golden around the edges); about 40 to 45 minutes.
If I use an 8×8 do I use a water bath?
It’s probably a good idea, if you can!
Excellent recipe! This was my dad’s favorite cake, I found out later in his life. One recommendation: don’t substitute regular flour for gluten- free only; it becomes grainy. I did this inadvertently, and it was ok but the texture just wasn’t great. Otherwise, it’s excellent! The lemon flavor was wonderful!
!
How would I store these if I made ahead?
Have a quick read through the head notes and you’ll see the heading “How to Store Leftovers.” These will keep in the fridge for 2 to 5 days and can be reheated as per the directions noted under the heading “How to Serve Lemon Pudding Cake.”
I live for good baked goods. Now here’s my situation, my daughter is a vegetarian turned 100% vegan. What to do when baking? I pretty much can make simple converts but some recipes when they say add sugar, sugar substitutes does not always work. What to do?
Hey Carol! Thanks for reading and commenting. Are you looking for a sugar substitute for this recipe? Or a way to make it vegan?
Amazzzzingg,
Totally loved it { made it with lime }
For me, the cake was the best part
Is there a way I could only make the fluffy cake
I reallly liked the texture apposed to reg. cakes
Looking forward to your reply
Gee I hate to disappoint you but I don’t know of a way to make this specific recipe without a saucy bottom. I’d probably suggest just making this instead: https://bakingamoment.com/iced-lemon-loaf/, or perhaps this one: https://bakingamoment.com/lemon-pound-cake-recipe/. Good luck!
Thank you so much
I will me sure to try those out
Thank you for you help
The ratio of ingredients is a little different, but this looks almost identical to the Magic Custard Cake, which is a variation on the Impossible Pie.
Delicious recepiez thanks
I have GOT go make this! Allie, it looks amazing!! I love lemon desserts, and your pictures and the way you described it….ohhhhh, all that fluffy cake and gooey lemon sauce. Fantastic!
So happy you like it Erin! Hope you enjoy!