Easy Lemon Pudding Cake

If sunshine had a dessert cousin who showed up to brunch wearing a cardigan and then danced on the table, it would be this Easy Lemon Pudding Cake. It’s that magic trick dessert where you whisk some very normal pantry stuff together, shove it in the oven, and it separates into two layers: a fluffy, spongey top and a silky lemon pudding underneath. People think you know spells. Spoiler: you know a whisk. It’s bright, tangy, ridiculously comforting, and basically a self-care plan disguised as cake.

Last time I made it, my husband declared he was “just evening out the edges” with a spoon. The cake was round. There were no edges. Meanwhile, the kids renamed it “lemon lava,” and I pretended that was intentional while I tried to stop the water bath from sloshing into my too-small pan. Yes, this pan is too small. No, I won’t wash fewer dishes. I also zested the lemon directly over the bowl like a daredevil and grated my knuckle. The cake was a hit. My hand… less so.

Time-Saving Hacks

– Use bottled lemon juice when your citrus bowl is a museum exhibit. Add extra zest so no one notices.
– Melt butter in the microwave right in the mixing bowl. Is it too hot? Stir in cold milk and pretend you meant to.
– Skip separating the eggs if you’re in chaos mode; beat them well and call it “rustic.” The layers will still happen (just a bit less dramatic).
– Bake it in one deep dish instead of cute ramekins. Pinterest will cope.
– Whip cream right in a jar with a lid. Shake like the neighbors aren’t watching.
– Line your water bath pan with a dish towel to keep ramekins from sliding. Yes, it looks weird. It also works.

Serving Ideas

– Shower it with berries like it’s prom queen and you’re feeling generous.
– A cloud of whipped cream. Or not a cloud. A thunderstorm.
– Vanilla ice cream, because temperature contrast is a personality.
– Dust with powdered sugar to convince yourself this is “light.”
– Serve with coffee if it’s morning, tea if you’re fancy, and wine if the kids drove you nuts.
– Straight from the fridge with a spoon at 11:58 p.m. Don’t lie. We’ve all been there.

What to Serve It With

– Brunch: salty bacon, crispy potatoes, and fruit salad you barely chopped because lemons did the heavy lifting.
– After dinner: a simple roast chicken or pasta with olive oil and garlic so the lemon gets to be the diva.
– Backyard moment: grilled peaches and this cake pretending to be a trifle in a glass.
– If it’s just Tuesday: a clean spoon and a door you can lock for five minutes.

✔Tips & Mistakes

– Zest first, juice second. Doing it backwards is how you end up negotiating with a slippery lemon.
– Room-temp eggs and milk whip up fluffier. Cold ingredients are the enemy of “poof.”
– Don’t overmix; whisk until smooth, then stop. You’re not training for a meringue marathon.
– Water bath = custard silk. No bath = still good, slightly less plush top. Choose your chaos.
– Bake until the top is golden and the center has a gentle jiggle. If it waves back like a toddler, give it five more minutes.
– Let it rest 10 minutes before serving so the layers settle. Yes, waiting is rude. Do it anyway.
– Glass or ceramic bakes more gently. Metal works but keep a closer eye on the browning.
– Too tart? Add a tablespoon more sugar next time. Too sweet? Add extra zest or a pinch of salt.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered up to 3 days.
– Reheat gently in a low oven or 10-second microwave bursts so you don’t scramble the pudding.
– Freezing isn’t ideal; the texture pouts. Eat now, regret nothing.

✔Variations and Substitutions

– Meyer lemons for a floral vibe. Limes if you’re feeling zippy. Oranges if you’re living your creamsicle truth.
– Add a teaspoon of grated fresh ginger or a pinch of cardamom because you’re interesting.
– Fold a handful of blueberries into the batter. Surprise! Now it’s brunch royalty.
– Dairy-free: use coconut milk and a neutral oil or plant butter. Coconut + lemon = vacation energy.
– Gluten-free: a 1:1 baking blend works. The custard makes it forgiving.
– Egg-free? Tricky. This recipe leans on eggs like I lean on coffee. Try aquafaba if you’re brave; report back with war stories.
– Swirl a little lemon curd through the batter if you want drama without therapy.

Frequently Asked Questions

Easy Lemon Pudding Cake

This Easy Lemon Pudding Cake bakes into a light, fluffy cake on top with a bright, silky lemon sauce underneath. Perfectly tangy, gently sweet, and effortless enough for a weeknight dessert.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup granulated sugar
• ▢ 0.75 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.25 teaspoon kosher salt
• ▢ 0.25 cup unsalted butter melted and cooled
• ▢ 1 cup whole milk room temperature
• ▢ 0.5 cup fresh lemon juice about 3 lemons
• ▢ 1 tablespoon lemon zest finely grated
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs separated
• ▢ 2 tablespoon powdered sugar for dusting, optional
• ▢ 4 cup hot water for water bath

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 2 quart baking dish or 6 ramekins. Set a kettle of water to boil for a water bath.
• In a medium bowl whisk together sugar, flour, baking powder, and salt.
• Separate the eggs. In a clean bowl, beat egg whites to soft peaks; set aside.
• In another bowl whisk egg yolks with melted butter, milk, lemon juice, lemon zest, and vanilla until smooth.
• Whisk the wet mixture into the dry ingredients until mostly smooth. Gently fold in the whipped egg whites until just combined; the batter will be thin.
• Pour batter into the prepared dish. Place the dish in a larger roasting pan and pour hot water into the pan to come halfway up the sides of the baking dish.
• Bake 30 to 35 minutes until the top is lightly golden and the center jiggles slightly. Carefully remove from the water bath and cool 10 minutes.
• Dust with powdered sugar and serve warm, scooping to reveal the lemon pudding underneath.

Notes

For extra lemon flavor, add an additional 0.5 tablespoon lemon zest. The water bath helps create a silky pudding layer and prevents curdling—do not skip it. Leftovers keep covered in the refrigerator for up to 3 days.