This Lemon Pudding Cake is moist, fluffy, and bursting with bright lemon flavor. Made with simple ingredients, it’s a perfect spring or summer dessert.
Enjoy this easy Lemon Pudding Cake with a soft, moist texture and tangy lemon flavor. Perfect for dessert, brunch, or special occasions, it’s a simple recipe everyone will enjoy.
With minimal prep and simple ingredients, this Lemon Pudding Cake comes together quickly. The combination of soft cake and creamy pudding creates a refreshing, tangy dessert that’s ideal for spring, holidays, or anytime you want a light, sweet treat.
I also love to make The Best Lemon Lush Dessert and Easy Summer Desserts. For a different flavor, try Cool Whip Strawberry Delight.
Table of contents
Why We Love This Recipe
- Bright & Tangy Flavor – Bursting with fresh lemon juice and zest for a refreshing dessert
- Moist & Fluffy – Soft cake layers soak up the creamy pudding for perfect texture
- Easy to Make – Simple ingredients and minimal prep make this beginner-friendly
- Family-Friendly – Loved by kids and adults alike, perfect for gatherings
- Versatile Dessert – Serve as-is, with whipped cream, or in parfaits
- Make-Ahead Friendly – Can be prepared ahead for easy entertaining or brunch
Ingredients
- Unsalted Butter – Always use unsalted to control the sweetness and flavor of the cake.
- Large Eggs – Use room-temperature eggs for a smoother batter and even baking.
- All-Purpose Flour – Spoon the flour into the measuring cup instead of scooping to avoid packing and ensure accurate measurement.
- Whole Milk – Provides the creamiest texture; do not substitute with reduced-fat or skim milk.
- Lemon Zest – Freshly grated lemon zest adds bright, fragrant citrus flavor; worth the extra step.
- Lemon Juice – Freshly squeezed is best for a natural, tangy flavor.
- Powdered Sugar – For dusting the top of the cake after baking, adding a sweet, decorative finish.
Find the complete ingredients for this recipe at the bottom of the page.
Step By Step Instructions
- Step 1. Preheat the oven to 350 degrees Fahrenheit. Spray 6 ramekins with cooking spray.
Step 2. Use a large mixing bowl and beat together the butter and sugar.
Step 3. Next, mix in the egg yolks one at a time.
Step 4. Mix in the milk, flour, lemon juice and lemon zest until combined.
Step 5. Get out a separate bowl and beat the egg whites with an electric mixer until they are fluffy and form soft peaks. Then gently fold the egg whites into the batter.
Step 6. Finally, pour the batter evenly into the prepared ramekins. Place the ramekins in a large pan and pour boiling water until it goes up approximately ½ up the side.
Step 7. Then bake the cakes for 40-50 minutes until the tops are golden brown and the center of the cake is set. Remove from the oven and place on a wire rack to cool.
Step 8. Serve lightly dusted with powdered sugar.
Step 9. Top with fresh berries and serve.
Topping Suggestions
- Fruit. Fresh raspberries, strawberries and blueberries all taste great.
- Whipped Cream. You can use store bought or Homemade Whipped Cream Recipe.
- Powdered Sugar. Sprinkle powdered sugar on top.
Storage
- Room Temperature: Store covered at room temperature for up to 1 day for the best texture.
- Refrigerator: Keep in an airtight container in the fridge for up to 3 days.
- Before Serving: Bring to room temperature or let sit for 15–20 minutes for the best flavor and texture.
- Powdered Sugar: If dusted before storing, the sugar may dissolve slightly; you can re-dust just before serving for a fresh look.
- Freezing: Not recommended, as the pudding layer may change texture when thawed.
Expert Tips
- Don’t Overbake: Bake until the edges are set and the center is golden brown. Overbaking can alter the texture of the pudding layer, making it less creamy.
- Use Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before mixing. This helps the batter come together smoothly and ensures a light, fluffy texture.
- Make It Fresh: This cake is best made right before serving. Preparing the batter in advance can cause it to deflate and affect the final texture.
- Proper Mixing: Beat the eggs well into the batter for a smooth, airy consistency. Gradually fold wet ingredients into dry to avoid overmixing.
- Fresh Lemon Flavor: Use freshly squeezed lemon juice and zest for the brightest flavor. Bottled juice works, but fresh makes a noticeable difference.
- Check for Doneness: The cake should spring back lightly when touched in the center. Avoid relying solely on toothpick tests because the pudding layer may still be slightly soft.
- Layering and Serving: If serving in a trifle or layered presentation, let the cake cool slightly before adding additional pudding or whipped cream layers to avoid melting.
- Enhance Presentation: Dust with powdered sugar or add a light drizzle of lemon glaze right before serving for a beautiful, professional finish.
Frequently Asked Questions
Instead of individual ramekins, you can make one large baking dish. I would use an 8×8 square baking dish. The baking time will need to be adjusted as it will take longer.
It helps to prevent the pudding layer from overcooking. It also helps the cake rise over the pudding layer.
The texture will change if frozen. I do not recommend freezing this pudding cake.
More Lemon Desserts
Tried this Lemon Pudding Cake? Leave a comment below and let us know how it turned out! Don’t forget to give it a star rating.
Lemon Pudding
Ingredients
- 2 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 3 large eggs at room temperature divided
- 1/3 cup all-purpose flour
- 1 cup Whole Milk
- 1 Lemon zested
- 1/3 cup Lemon Juice
- 1/4 teaspoon Salt
- Powdered sugar for dusting
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 6 ramekins (6 ounces each) with non-stick cooking spray.
- Beat together the butter and sugar until combined.
- Mix in the egg yolks one at a time.
- Add in the milk, flour, lemon juice and lemon zest until combined.
- In a separate bowl, beat the egg white until they are fluffy and form soft peaks.
- Gently stir the egg whites into the batter.
- Pour the batter evenly into the prepared ramekin dishes.
- Place the ramekin dishes in a large pan and pour boiling water in the large pan until it goes up approximately ½ up the side of the ramekin dishes.
- Bake for 40-50 minutes until the top of the cakes are golden brown and the center of the cake is set. The center of the cake should gently spring back when touched.
- Remove from the oven and remove the cakes from the water bath to cool on a wire rack. Let the cakes cool for 15-20 minutes before serving.
- Serve lightly dusted with powdered sugar and enjoy!
Fresh lemon flavor and super easy to make!