This dessert is like a magical transformation in your oven, creating a luscious, lemony pudding layer beneath a light, fluffy cake topping. It’s the perfect balance of sweet and tart, and guaranteed to brighten up any meal or occasion.

A bowl of lemon pudding cake with some berries and a sprig of mint.

Why you’ll love this recipe:

  • Easy to make – Simply mix all the ingredients in one bowl, except for the egg whites. Beat the egg whites to stiff peaks and mix in with the rest of the ingredients, then bake.
  • Two-in-one dessert – This recipe offers a delightful contrast between the light, fluffy cake layer on top and the rich, smooth pudding layer beneath.
  • Lemony freshness – The zesty combination of fresh lemon zest and lemon juice infuses this pudding cake with a burst of citrus flavor like no other, making it a refreshing delight on the palate.
A dish of lemon pudding cake with a serving in a bowl.

Ingredients you’ll need:

  • unsalted butter
  • granulated sugar
  • eggs
  • all-purpose flour
  • lemons – zest & juice
  • whole milk

How to make lemon pudding cake:

(the ingredient amounts are listed in the printable recipe card further below)

image collage of how to make lemon pudding
  1. In a large mixing bowl, mix the sugar and melted butter. Mix in the egg yolks, then flour.
  2. Whisk in the lemon zest and juice, then milk.
  3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the egg yolk mixture.
  4. Pour the batter into a greased 2-quart baking dish or deep-dish pie plate. Bake at 350 for 40 minutes or until golden brown on top.

How to serve:

Lemon pudding cake is commonly enjoyed warm but I like it at room temperature, or after the first day I eat it cold, straight from the fridge. Serve with a dusting of powdered sugar or a dollop of whipped cream and/or fresh berries.

A bowl of lemon pudding cake with berries and gold spoon.

FAQ:

Can I bake it in individual ramekins?

Yes, you can pour the batter into individual ramekins or custard cups and bake for about 20 minutes or until golden on top.

Does lemon pudding cake need to be refrigerated?

Yes, because it contains a lot of dairy. Once it’s cooled, it’s best kept in the fridge.

Can I make this recipe ahead of time?

Yes, you can prepare the lemon pudding cake ahead of time and store it in the refrigerator. Before serving, warm it up in the microwave or serve it cold for a refreshing treat.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Lemon Pudding Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 4-6 servins
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This dessert is like a magical transformation in your oven, creating a luscious, lemony pudding layer beneath a light, fluffy cake topping.

Ingredients

  • 1 tbsp (15ml) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature (yolks and whites separated)
  • 3 tbsp all-purpose flour
  • zest of 2 large lemons
  • 6 tbsp lemon juice
  • 1 cup (250ml) whole milk

Optional for serving:

  • powdered sugar
  • fresh berries
  • whipped cream

Instructions

  1. Preheat oven to 350F. Grease a 1-quart ceramic or glass baking dish and set aside.
  2. In a large mixing bowl, combine the sugar and melted butter with a spatula or wooden spoon. It will look like wet sand. Mix in the egg yolks, then flour (the mixture will be clumpy but not to worry, it will come together in the next step).
  3. Whisk in the lemon zest and juice, then milk until smooth.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them by hand into the egg yolk mixture in 2-3 equal parts (I find it easier to use a whisk to fold in the egg whites since the egg yolk batter is so thin). Pour the batter into the prepared baking dish.
  5. Bake for about 40 minutes or until golden brown on top.

Notes

Leftovers can be covered and stored in the fridge for 3-4 days.

Nutrition

  • Serving Size:
  • Calories: 214
  • Sugar: 35.9 g
  • Sodium: 53.6 mg
  • Fat: 4.4 g
  • Carbohydrates: 39.9 g
  • Protein: 5 g
  • Cholesterol: 98.9 mg

Recipe adapted from NYT Cooking