Lemon Pudding Cake

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 this recipe at least 5 times in the past 2 months to perfect it, and trust me when I say it never got old.

This cake is almost like magic. As it bakes, it separates into a light, fluffy cake and creamy lemon pudding that tastes like lemon curd.

It’s topped with homemade whipped cream, and I highly recommend serving it with fresh raspberries for a pop of color and flavor.

This will be your new favorite lemon dessert. 🙂

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.

• 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.

See the recipe card below for the full list of ingredients and quantities.

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.

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.

See the recipe card below for full instructions.

Prepare and bake the cake

1. Whisk together the eggs, sugar, flour and salt until combined, then whisk in the butter, milk, lemon zest and juice until incorporated.
2. Beat the egg whites on medium high speed until glossy and soft peaks form, about 1 minute.
3. 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.
4. 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.
5. 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
• Meyer lemon Greek butter cookies