Lemon Pudding Cake Recipe | Soft, Tangy, and Totally Irresistible

Looking for a dessert that’s light, citrusy, and completely satisfying? Lemon pudding cake is the answer. It’s sweet, tangy, and incredibly unique. What makes it special is its magical transformation during baking. With just one batter, you get two layers: a soft sponge cake on top and creamy lemon pudding on the bottom.

It’s cozy enough for winter, refreshing enough for summer, and simple enough to make on a weekday. If you’ve never tried this old-fashioned favorite, now’s the perfect time. Let’s walk through what makes it so loved and how you can bake it right at home.

What Is Lemon Pudding Cake?

Lemon pudding cake is a classic dessert that dates back to vintage kitchens. It starts as a thin lemon batter, but when baked, something magical happens. The top bakes into a fluffy, tender cake while the bottom forms a silky, lemony pudding.

It’s made from everyday ingredients like eggs, sugar, butter, flour, milk, and fresh lemons. The magic lies in the mixing and baking process, especially the water bath that keeps the custard layer soft and creamy.

Why You’ll Love This Cake

There’s a lot to love about lemon pudding cake. Here’s why it’s become a new favorite for so many home bakers:

• Two desserts in one: You get cake and pudding in every bite
• Bright lemon flavor: Fresh lemon zest and juice bring zing and sweetness
• No fancy tools needed: Just bowls, a whisk, and a baking dish
• Feels elegant, tastes comforting: Great for dinner parties or a cozy night in
• Customizable toppings: Works well with berries, cream, or powdered sugar

Ingredients You’ll Need (Serves 4–6)

You likely have most of these ingredients already:

• 2 large eggs, separated
• ¾ cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice (about 2 lemons)
• ¼ cup all-purpose flour
• 1 cup milk (whole milk works best)
• Pinch of salt

These ingredients come together to create a batter that separates into those beautiful layers as it bakes.

How to Make Lemon Pudding Cake

The steps are simple, and once you make it once, you’ll want to bake it again and again.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Butter a medium baking dish or 4–6 small ramekins. Place the dish inside a larger baking pan to prepare for the water bath.

Step 2: Mix Wet Ingredients

In a bowl, beat the egg yolks with the sugar and butter until creamy. Stir in the lemon zest, lemon juice, flour, and milk. Mix until the batter is smooth and pale greenish-yellow.

Step 3: Whip the Egg Whites

In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This is what gives the cake its airy, soft top.

Step 4: Fold and Combine

Gently fold the whipped egg whites into the lemon mixture. Be careful not to deflate the whites too much. The batter will be thin and foamy—that’s exactly what you want.

Step 5: Bake in a Water Bath

Pour the batter into your prepared baking dish or ramekins. Add hot water to the outer baking pan so it comes halfway up the sides of your dish. Bake for 35 to 40 minutes, or until the top is lightly golden and set.

The water bath ensures the pudding layer stays smooth while the top rises and bakes like a cake.

Step 6: Cool and Serve

Let the cake cool for 10 minutes before serving. You can eat it warm, at room temperature, or chilled from the fridge. Dust with powdered sugar or add whipped cream for a little extra joy.

Serving Ideas

This cake shines on its own, but you can elevate it with a few extra touches:

• Top with fresh raspberries or blueberries
• Add a spoonful of vanilla bean ice cream
• Garnish with lemon slices or mint leaves
• Serve in individual ramekins for a fancy presentation

Tips for Success

• Use fresh lemons for the best flavor. Bottled juice just doesn’t taste the same.
• Don’t skip the water bath. It’s key to the pudding layer turning out smooth and creamy.
• Fold egg whites gently to keep the batter airy. Overmixing flattens the rise.
• Use whole milk for richness and texture. Skim milk can result in a thinner pudding base.

Final Thoughts

Lemon pudding cake is a dessert that feels like magic on a spoon. Light on top, silky underneath, and full of lemon flavor, it’s the perfect mix of tart and sweet. Whether you serve it at a spring gathering, a holiday dinner, or just treat yourself on a quiet day, it delivers warmth, elegance, and joy in every bite.