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+ servings
Lemon pudding cake in bowls with raspberries and whipped cream

Lemon Pudding Cake

Lemon Pudding Cake has luscious layers of creamy lemon pudding and fluffy cake for the best lemon dessert ever! It's so easy to make and includes a gluten free option!

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  • 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


  • 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!


  • 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.


Calories: 207kcal, Carbohydrates: 31g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 192mg, Potassium: 89mg, Fiber: 1g, Sugar: 27g, Vitamin A: 305IU, Vitamin C: 7mg, Calcium: 44mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!