This Lemon Pudding Cake is one of those desserts that feels a bit magical every time it comes out of the oven. You start with one simple batter, but somehow it bakes into two layers on its own, a soft, light sponge on top and a silky lemon pudding underneath.
It’s made with fresh lemon juice and zest, so the flavor is bright and fresh. It is not too sweet, just the right amount of tang. The batter is very thin before baking, but don’t worry, that’s exactly what makes the texture work.
I like to serve it slightly warm, when the top is just set and the bottom is still creamy and spoonable. It’s the kind of dessert you don’t really need to dress up, but a little powdered sugar or a handful of berries makes it even better.
What I love about it is how unfussy it is. No complicated steps, no special equipment and a bit of oven time. And still, it feels like something special when you scoop it and see those two layers appear.
It’s simple, comforting, and a little bit magical in the best way.
How to make lemon pudding cake
Begin with preheating the oven to 350°F (180°C). Lightly butter a 2-quart (2 liters) ceramic baking dish. Place it inside a larger pan, you’ll use this later for a gentle water bath.
In a medium bowl, whisk the egg yolks and sugar. Mix until the mixture becomes pale and slightly thickened, about 1–2 minutes.
Add the lemon zest, lemon juice, melted butter, and vanilla extract, mixing until fully combined. Stir in the turmeric (if using) and flour, mixing just until smooth and lump-free.
Slowly pour in the milk, whisking continuously. The batter will become quite thin, this is exactly what you want.
In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gently fold the whipped egg whites into the batter in 2–3 additions. Use light motions to keep the mixture airy. The batter should remain slightly lumpy and fluffy.
How to bake the cake
Pour the batter into the prepared dish. Carefully pour hot water into the outer pan, filling it about halfway up the sides of the baking dish.
Bake for 35–40 minutes, until the top is lightly golden and set, while the center still has a slight jiggle.
Let the cake rest for 15–20 minutes before serving. Dust with powdered sugar and serve warm.
As it bakes, the cake forms two delicate layers: a light sponge on top and a soft, custard-like base underneath. It creates a beautifully textured dessert with a bright lemon flavor that feels both comforting and elegant.
Hope you’ll try this amazing Lemon Pudding Cake, we fell in love with it from the first bite! Don’t forget to tag me on Instagram if you do. I would love to see how it turned out for you.
Other lemon desserts you may like to try
This Ladyfinger Lemon Poppy Seed Cake Roll is a light, airy dessert made with delicate ladyfingers, bright lemon flavor, and poppy seeds. It’s rolled into a soft, elegant cake that feels fresh, citrusy, and just sweet enough for any occasion.
This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate is a moist, elegant cake with layers of tangy lemon curd and smooth white chocolate cream cheese filling. The combination brings a perfect balance of bright citrus and creamy sweetness in every bite.
This Lemon Meringue Tart is a crisp, buttery tart filled with silky lemon curd and finished with a fluffy, toasted meringue. It’s a classic dessert that delivers a beautiful contrast of tart, sweet, and creamy textures.
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Lemon Pudding Cake
Ingredients
- 4 large eggs , separated
- 3/4 cup (150g) sugar
- 1 ½ tbsp finely grated lemon zest , from about 3 lemons
- 1/2 cup fresh lemon juice
- 3 tbsp (40g) melted butter
- 1 tsp (5g) vanilla extract
- 1/3 cup (40g) flour
- pinch of turmeric
- 1 ¼ cup (300 ml) milk
- Pinch of salt , for beating the whites
Instructions
- Preheat the oven to 350°F (180°C). Lightly butter a 2-quart (2 liters) ceramic baking dish and place it inside a larger pan, you’ll use this later for the water bath.
- Separate whites from yolks.
- Add sugar over the egg yolks.
- Mix until the mixture becomes pale and slightly thickened.
- Add the lemon zest, lemon juice, melted butter, and vanilla extract, and whisk until fully combined.
- Stir in the turmeric (if using) and flour, mixing just until the batter is smooth and lump-free.
- Slowly pour in the milk, whisking as you go.
- The batter will become very thin, this is exactly how it should be.
- In a separate bowl, start beating the egg whites with a pinch of salt.
- Mix until they form soft peaks.
- Gently fold the egg whites into the batter in 2–3 additions.
- Don’t overmix, the batter should look light, airy, and slightly lumpy.
- Pour the batter into the prepared dish.
- Carefully add hot water to the outer pan, filling it about halfway up the sides of the baking dish.
- Bake for 35–40 minutes, until the top is lightly golden and set, but the center still has a slight jiggle.
- Carefully remove the baking dish from the pan. Let the cake rest for 15–20 minutes before serving.
- Dust with powdered sugar and serve warm.
- Enjoy the cake. Serve as is, or with fresh berries on the side.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
