Lemon Pudding Cake
Layers of fluffy cake and creamy pudding make this Lemon Pudding Cake the best lemon dessert ever! It’s so easy to make, and includes a gluten free option!
Lemon is something that I use in my kitchen almost every day. I use it in my cooking to pump up the flavor in recipes like this baked salmon and white bean and kale soup, and let’s not forget dessert.
While I love luscious, tangy lemon bars and creamy lemon cheesecake, this Lemon Pudding Cake is one of the best lemon desserts I’ve ever tasted. I’ve made it at least 5 times in the past 2 months to perfect this recipe, and trust me when I say it never got old.
Most of the time I prefer chocolate desserts, but this recipe is right up there with my favorites. 🙂
Why you’ll love this recipe:
- This lemon pudding cake recipe is pure magic. As it bakes, it separates into a light, fluffy cake and creamy lemon pudding that tastes like lemon curd.
- This is a show stopping dessert that may be served warm or room temperature.
- The recipe includes just (6) simple ingredients, and may be customized with your favorite citrus.
- Make this recipe gluten free by substituting the all purpose flour with almond flour or gluten free 1 to 1 flour.
Recipe ingredients
This lemon pudding cake recipe only includes 6 ingredients as shown below.
Optional ingredients include powdered sugar for dusting, homemade whipped cream and fresh raspberries, for serving.
Ingredient notes
- Lemons. Meyer lemons may be substituted for regular lemons, or use any type of your favorite citrus. Key lime, limes and oranges are all great options.
- Flour. The all purpose flour may be substituted with gluten free 1 to 1 flour or almond flour for a gluten free option.
How to make this recipe
This lemon pudding cake recipe comes together quickly, and it’s very easy to make.
For the recipe, there are a few special steps including separating the eggs and whipping the egg whites. The egg whites are folded into the batter gently, which results in a soft, fluffy cake that rises to the top.
The cake is baked in a water bath in order to cook the pudding layer gently and keep it nice and creamy.
Preheat the oven and prepare the pan
Preheat the oven to 350 degrees. Fill a large skillet with enough water to go up the sides by 1/2″ and place in the oven. Grease a 9″ cake pan or pie plate and set aside.
Prepare and bake the cake
- Whisk together the eggs, sugar, flour and salt until combined, then whisk in the butter, milk, lemon zest and juice until incorporated.
- Beat the egg whites on medium high speed until glossy and soft peaks form, about 1 minute.
- Gently fold 1/3 of the egg whites into the lemon mixture until just combined. Fold in another 1/3, followed by the last 1/3. It’s ok to see large fluffs of egg white.
- Remove the pan of water from the oven with an oven mitt. Place the prepared pan inside the water bath, then gently pour the batter into the prepared pan and spread evenly as gently as possible.
- Bake for 30-35 minutes or until set. The cake will wobble ever so slightly when it’s done. Gently remove the pan from the water bath and place on a wire rack to cool slightly. Serve warm or allow to come to room temperature.
Recipe notes
- Pro tip: If you have a lot of citrus, juice it and freeze it in 1/2 cup measures for future lemon pudding cake! And don’t forget the lemon zest. Simply zest the lemon and freeze it right in the juice.
- Any type of citrus will work well in this recipe! Experiment with lime, key lime, orange and more!
- Store leftovers in the refrigerator wrapped tightly with plastic wrap and enjoy within 3 days.
More lemon desserts you’ll love:
- Lemon curd
- Lemon donuts
- Lemon meringue pie by Sally’s Baking Addiction
- Meyer lemon Greek butter cookies
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Lemon Pudding Cake
Ingredients
- 4 large eggs separated
- 1 cup granulated sugar
- 1/3 cup flour may substitute with gluten free 1 to 1 flour or almond flour
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter melted and cooled slightly
- 3/4 cup milk
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice meyer lemons or regular
- Homemade Whipped Cream for serving, optional
- powdered sugar, for dusting optional
- fresh raspberries, for serving optional
Instructions
- Preheat the oven to 350 degrees. Fill a large skillet with enough water to go up the sides by 1/2" and place in the oven. Grease a 9" cake pan or pie plate and set aside.
- Whisk together the egg yolks, sugar, flour and salt until combined, then whisk in the butter, milk, lemon zest and juice until incorporated.
- Beat the egg whites on medium high speed until glossy and soft peaks form, about 1 minute.
- Gently fold 1/3 of the egg whites into the lemon mixture until just combined. Fold in another 1/3, followed by the last 1/3. It's ok to see large fluffs of egg white.
- Remove the pan of water from the oven with an oven mitt. Place the prepared pan inside the water bath, then gently pour the batter into the prepared pan and spread evenly as gently as possible.
- Bake for 30-35 minutes or until set. Check for doneness after 30 minutes — the cake will wobble ever so slightly when it's done. Gently remove the pan from the water bath and place on a wire rack to cool slightly. Serve warm or allow to come to room temperature. Enjoy!
Notes
- Pro tip: If you have a lot of citrus, juice it and freeze it in 1/2 cup measures for future lemon pudding cake! And don’t forget the lemon zest. Simply zest the lemon and freeze it right in the juice.
- Any type of citrus will work well in this recipe! Experiment with lime, key lime, orange and more!
- Store leftovers in the refrigerator wrapped tightly with plastic wrap and enjoy within 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
9 Comments on “Lemon Pudding Cake”
I can’t wait to try this plus the others. Gotta save all these. Thanks.
Enjoy!
I haven’t made yours, but I HAVE made this from my mother’s recipe from 70 years go! I’d like to try this but want to make individual portions. Do you recommend that? Nancy
That would work very well I’m sure, unfortunately the baking time will vary based on how large the portion sizes are. I would suggest checking for doneness after about 15 minutes and going from there. I’d love to hear how it goes if you make it!
Made with my 5 year old daughter and LOVE it!! Only suggestion is that you place beaters and mixing bowl in freezer before adding egg whites in to whip. I had to throw the first 4 egg whites away, because they never peaked. After letting the beaters and mixing bowl get icy cold first, it was a breeze.
I’m so glad you loved it Robyn…this is my all time favorite lemon desserts! Thank you very much for your feedback as well. 🙂
I just made this for the first time last night! It can look a little intimidating, but, it turned out amazingly delicious! Its my new go to lemon dessert! I love how it separates while baking!
I’m so glad it worked for you Karen, and thanks for leaving your feedback for me!
This cake looks so fresh! I feel like my mom would love this recipe, so I’m keeping it in mind for her birthday in a few months 🙂Â