If you’re searching for something that delivers pure sunshine in every bite, look no further than this Luscious Lemon Pudding Cake Recipe. It’s a nostalgic, crowd-pleasing dessert that’s as magical as it is easy: during baking, the batter separates into a tender, airy sponge cake on top and a silky lemon pudding beneath. With its tangy zest and old-fashioned comfort, this timeless treat is just the thing to brighten up both ordinary weeknights and special occasions.
Ingredients You’ll Need
This recipe keeps it simple and classic, relying on a handful of everyday staples (and, of course, loads of fresh lemon) to give the pudding cake its irresistible flavor and dreamy texture. Each ingredient plays a key role in the magic, from structure and lift to a punchy pop of citrus.
- Granulated sugar (¾ cup): Sweetens both the cake and the pudding layer, and balances the lemon’s tartness beautifully.
- All-purpose flour (â…“ cup): Adds just enough structure to create that unique cake-on-top, pudding-below result.
- Salt (¼ teaspoon): A pinch makes all the flavors sing and keeps the sweetness in check.
- Large eggs, separated (2): Yolks provide richness and help thicken the pudding, while the whipped whites deliver that signature soufflé-like rise.
- Lemon zest (1 tablespoon): Packs the batter with zesty brightness and the aroma of just-picked lemons.
- Freshly squeezed lemon juice (⅓ cup): Essential for a vivid, tart lemony flavor—bottled just won’t do!
- Whole milk (1 cup): Adds creaminess, resulting in a luscious pudding base underneath the cake.
- Unsalted butter, melted (2 tablespoons): Provides richness and keeps the cake incredibly moist.
- Cream of tartar (¼ teaspoon): Stabilizes the egg whites for loft and lightness.
- Powdered sugar for dusting (optional): Not only pretty, this light snowfall adds a subtle sweetness when serving.
How to Make Luscious Lemon Pudding Cake Recipe
Step 1: Prepare Your Baking Dishes and Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish or six 6-ounce ramekins—this will prevent sticking and make serving a breeze. Set the greased dishes into a larger roasting pan or deep baking dish to set up the all-important water bath later, which creates the pudding’s creamy texture.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, and salt. This quick mix ensures your base is evenly blended, so each bite of the Luscious Lemon Pudding Cake Recipe has the perfect balance of sweetness and structure.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, combine the egg yolks, lemon zest, freshly squeezed lemon juice, milk, and melted butter. Whisk until the mixture is completely smooth and fragrant—it should look a little like sunshine in a bowl and smell even better. Gradually stir this mixture into your dry ingredients, mixing until just combined for a silky batter.
Step 4: Whip the Egg Whites
Place your egg whites in a clean mixing bowl (any trace of yolk or grease can prevent proper whipping) and add the cream of tartar. Beat with a mixer on high speed until stiff peaks form—this means the whites will hold their shape when you lift out the beaters and will look glossy.
Step 5: Fold the Egg Whites into the Batter
Gently fold the whipped egg whites into your lemon batter in thirds. Use a soft spatula and a circular, lifting motion to keep as much air in the mixture as possible. This is what gives your Luscious Lemon Pudding Cake Recipe its airy, melt-in-your-mouth top layer.
Step 6: Fill the Dishes and Set Up the Water Bath
Pour the batter evenly into your prepared baking dish or ramekins. Carefully fill the larger pan with hot water, so it comes halfway up the sides of your inner dish. The steam from the water bath ensures a gentle bake, which allows the cake to cook evenly and create those beautiful two layers.
Step 7: Bake to Golden Perfection
Bake for 35 to 40 minutes, or until the top of the cake is lightly golden and set, but you can still see the pudding layer gently jiggle underneath. Remove carefully from the oven and let it cool slightly—this makes it easier to serve and brings out all those wonderful lemony aromas.
How to Serve Luscious Lemon Pudding Cake Recipe
Garnishes
A light dusting of powdered sugar is the classic finish for this dessert, but you can also add thin curls of lemon zest or a few fresh raspberries for an extra pop of color and tang. Sometimes a dollop of softly whipped cream is just what you need to send the Luscious Lemon Pudding Cake Recipe over the top.
Side Dishes
This cake is delightful all on its own, but if you want to turn it into a showstopper, pair it with a spoonful of vanilla ice cream, a handful of seasonal berries, or even a few crisp almond cookies for a lovely contrast in textures.
Creative Ways to Present
For dinner parties or special occasions, serve the pudding cake in individual ramekins on vintage saucers, with mint sprigs or edible flowers on top. Or, for a family-style dessert, present the cake straight from the baking dish at the table—there’s something extra cozy about scooping up warm pudding cake fresh from the oven.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Luscious Lemon Pudding Cake Recipe cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. It will stay fresh in the refrigerator for up to three days, and the flavors mellow and intensify with time.
Freezing
While best enjoyed fresh, you can freeze baked pudding cake in individual portions. Wrap each serving well in plastic and foil, then freeze for up to one month. Thaw overnight in the refrigerator, then reheat gently before serving.
Reheating
To recapture that just-baked magic, warm leftover servings in the microwave for 20–30 seconds, or reheat loosely covered in a 300°F (150°C) oven for about 10 minutes. This brings back the pudding’s creaminess and the delicate, soufflé-like cake texture.
FAQs
Can I use bottled lemon juice instead of fresh?
For the best flavor and brightness, fresh lemon juice is essential in this Luscious Lemon Pudding Cake Recipe. Bottled juice can taste flat or bitter compared to fresh-squeezed.
Why do I need to bake the cake in a water bath?
The water bath helps the pudding layer cook gently and evenly, creating that amazing contrast between the airy cake and creamy pudding layers. It’s the secret step that makes the texture so heavenly.
Can I use low-fat or non-dairy milk?
You can use 2% milk with good results, but non-dairy milks may change the flavor and creaminess. Whole milk really delivers the classic taste and texture for this Luscious Lemon Pudding Cake Recipe.
What size dish works best?
A 1.5-quart baking dish is perfect, but you can also use six small ramekins if you’d like to make individual portions. Just watch the baking time, as ramekins may cook a bit faster.
How do I know when the pudding cake is done?
The top should be lightly golden and spring back gently when touched, while the bottom will still be soft and pudding-like. If you give the dish a little shake and the top is set but there’s a gentle jiggle underneath, it’s ready!
Final Thoughts
This Luscious Lemon Pudding Cake Recipe is pure joy in dessert form: easy enough for a weeknight, elegant enough for guests, and guaranteed to make everyone at the table swoon. Go ahead and give it a try—brighten your day (and your tastebuds) with a spoonful of tangy, sweet magic!
