Lemon Pudding Cake Recipe

I can’t get over how this Lemon Pudding Cake bakes into a fluffy golden top with a silky lemon pudding hiding underneath. One spoonful reveals the luscious secret that makes it impossible to stop scrolling.

I’m obsessed with Lemon Pudding Cake because it gives me two desserts in one spoonful: a silky, tangy pudding hiding under a soft, airy cake top. The lemon juice keeps it bright and sharp, while whole milk makes the pudding layer creamy without feeling heavy.

I love that first scoop, when the cake cracks and the glossy lemon sauce slides up around it. So good.

And it’s the kind of dessert I keep thinking about after the plate is empty. But honestly, I’d eat it straight from the pan if nobody was looking.

Tart, sweet, fluffy, creamy, completely irresistible always.

Ingredients

• Flour gives the cake its soft body, so it’s not just lemon soup.
• Baking powder helps it puff up, giving you that light, cakey top.
• Salt keeps the sweetness in check and makes the lemon taste brighter.
• Sugar sweetens the tangy lemon and helps the top turn nicely tender.
• Egg yolks add richness, while the whites make the cake airy and soft.
• Whole milk brings creaminess, so the pudding layer feels smooth and cozy.
• Melted butter adds that homemade richness you’d miss if it wasn’t there.
• Lemon zest brings the bold, sunny flavor without making things too sour.
• Fresh lemon juice gives the pudding its bright, tart, wake-up-your-mouth bite.
• Boiling water helps create that magical sauce underneath.

  Basically, kitchen science.

• Vanilla softens the sharp lemon edge and makes everything taste warmer.
• Confectioners sugar is optional, but it makes the top look bakery-cute.

  Plus, sweet.

Ingredient Quantities

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar, divided
• 3 large eggs, separated
• 1 cup whole milk
• 1/4 cup unsalted butter, melted
• 2 tablespoons lemon zest (about 2 lemons)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 1/2 cups boiling water
• 1 teaspoon vanilla extract
• Confectioners sugar for dusting, optional

How to Make this

1. Preheat oven to 350 F and butter an 8×8 or 9×9-inch baking dish.

2. Whisk together 1 cup all purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt in a bowl.

3. In a separate large bowl, whisk 3 large egg yolks with 1/2 cup granulated sugar until pale and slightly thickened; stir in 1 cup whole milk, 1/4 cup melted unsalted butter, 2 tablespoons lemon zest, 1/2 cup fresh lemon juice, and 1 teaspoon vanilla extract.

4. Fold the dry ingredients into the yolk mixture just until combined and smooth.

5. In a clean bowl, beat the 3 egg whites to soft peaks, then gradually add the remaining 1/4 cup granulated sugar and continue beating until glossy stiff peaks form.

6. Gently fold about one third of the beaten egg whites into the batter to lighten it, then fold in the remaining whites until no large streaks remain.

7. Pour the batter into the prepared baking dish and carefully pour 1 1/2 cups boiling water over the batter; do not stir.

8. Bake for 35 to 45 minutes until the top is golden and set and a skewer inserted into the cake portion comes out clean while the pudding layer beneath remains slightly wobbly.

9. Cool for 10 to 15 minutes, then dust with confectioners sugar if desired and serve warm or at room temperature so you get the creamy pudding layer with the light cake on top.

Equipment Needed

1. 8×8 or 9×9 inch baking dish, buttered
2. Medium mixing bowl for dry ingredients
3. Large mixing bowl for wet ingredients
4. Whisk for yolks and batter
5. Electric hand mixer or stand mixer for egg whites
6. Rubber spatula for folding
7. Measuring cups and spoons
8. Fine mesh sieve or sifter for confectioners sugar and aerating flour
9. Kettle or pot to boil 1 1/2 cups water
10. Oven mitts and a skewer or toothpick for doneness testing

FAQ

Lemon Pudding Cake Recipe Substitutions and Variations

• All purpose flour: Use a 1-to-1 gluten free baking blend that contains xanthan gum for structure, same volume.
• Whole milk: Substitute with buttermilk for tang and tenderness, using same volume; for dairy free, use unsweetened soy or oat milk plus 1 teaspoon lemon juice per cup.
• Unsalted butter: Swap with an equal amount of neutral oil such as canola or light olive oil for moistness; if using salted butter, reduce added salt slightly.
• Eggs (separated): For egg white foam, use 3/4 cup aquafaba to replace three egg whites; for yolk richness, use 1/2 cup pureed silken tofu or 3 tablespoons mayonnaise for three yolks, noting texture will be slightly different.

Pro Tips

1. Gently fold the egg whites in two stages: start with a small portion to loosen the batter, then carefully fold in the rest with long, sweeping motions so you keep as much air as possible. If you overmix you will lose the light top and the pudding layer will be denser.

2. Use a metal or glass baking dish with straight sides and the size called for. A much larger or much smaller pan changes the depth and will alter baking time and the pudding to cake ratio. Line or butter the dish well so the edges release cleanly.

3. When you pour the boiling water over the batter, do it slowly and evenly around the edges to avoid creating hot spots or breaking the cake surface. The hot water creates the pudding layer, so resist stirring and set the pan on a heatproof surface before pouring.

4. Let it rest about 10 to 15 minutes after baking to let the pudding settle but serve while still a bit warm for the best contrast between the creamy bottom and airy top. If making ahead, chill and serve at room temperature, then warm briefly in a low oven if you want it partially warm again.