A cozy, tangy Easy Lemon Pudding Cake made with fresh lemons, sugar, milk, and eggs — warm, bright, and pure comfort in every bite.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
There are certain desserts that just feel like home — and for me, this Easy Lemon Pudding Cake is one of them. I made it again last weekend when the weather was gloomy, the kind of day where everything feels a bit “meh,” and all you want is something warm, something that smells like sunshine. I had a couple of lemons sitting on the counter, just starting to wrinkle a little (don’t judge, we all have that fruit bowl of forgotten dreams), and I thought — yeah, today’s the day.
This recipe actually comes from my mom. She used to make it when I was little, and I remember watching her whisk everything together like it was some kind of magic trick. There was no fancy mixer, no high-end kitchen gadgets — just a bowl, a whisk, and a promise that by the end of it, the house would smell like heaven. And it always did.
The best part? You scoop it out of the pan, flip it over, and somehow, there’s a pudding waiting underneath the cake — warm, creamy, lemony perfection. I swear, it’s one of those recipes that makes you feel like life’s not so bad after all. Maybe it’s nostalgia talking, or maybe it’s just the fact that lemon desserts somehow make bad days taste better.
Why You’ll Love This Easy Lemon Pudding Cake Recipe?
Here’s the thing about this recipe: it’s deceptively simple. You don’t need fancy ingredients or professional skills — just a whisk, a baking dish, and about half an hour of patience (and maybe a little faith). The beauty is in its layers.
The top bakes into a soft, golden sponge cake — light, delicate, and slightly crisp around the edges. Underneath? A warm, velvety lemon pudding that melts on your tongue. It’s the kind of dessert that tricks you into thinking you spent hours in the kitchen when, really, you just stirred a few things together while listening to music or scrolling on your phone.
It’s bright, it’s tangy, it’s got that old-fashioned charm you can’t fake. Perfect for spring, yes, but honestly? I’ve made this in the dead of winter and it still feels like summer’s knocking at the door.
Ingredient Notes:
Let’s talk ingredients — because even though this Easy Lemon Pudding Cake sounds fancy, it’s built from simple stuff you probably already have lying around.
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Lemons: Use fresh ones, always. The zest brings that sunny flavor, and the juice adds the perfect tang. Trust me, bottled juice doesn’t cut it.
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All-Purpose Flour: The backbone of the cake layer — nothing complicated, just good ol’ pantry flour.
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Sugar: Balances the tartness of the lemons without making it cloying.
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Eggs: The secret to that pudding texture underneath the cake. It’s like magic, but edible.
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Milk: I usually use 2%, but if you want it extra creamy, go for whole milk.
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Canola Oil: Keeps the cake soft and moist without overpowering the lemon flavor.
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Hot Water: Okay, this is where the fun begins — it’s what transforms your cake batter into that self-saucing, custardy wonder at the bottom.
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Powdered Sugar: Optional, but come on… a little snow on top never hurt anyone.
How To Make Easy Lemon Pudding Cake?
Alright, let’s get to the good part — baking!
Step 1: Get things ready.
Preheat your oven to 350°F and grease your baking dish (an 8×8-inch one works best). A quick spray of nonstick cooking spray does the job, unless you’re feeling fancy and want to butter it like your grandma used to.
Step 2: Make the cake layer.
Whisk together your dry stuff — flour, sugar, baking powder, salt. In another bowl, mix your wet ingredients — milk, eggs, oil, lemon juice, and half the zest. Combine the two and stir just until it looks smooth. No overmixing here — it’s not a workout, it’s dessert. Pour it into your prepared pan.
Step 3: Add the pudding magic.
Mix the remaining sugar, flour, and zest in a smaller bowl. Sprinkle it evenly over your batter. Then pour that hot water over the top — and here’s the part where you need to trust the process. Don’t stir. I know it feels wrong. Just… let it be.
Step 4: Bake.
Pop it in the oven and bake for about 30 to 33 minutes. The top will be golden and slightly jiggly in the center. That’s when you know it’s perfect — a soft sponge on top and a creamy lemon pudding underneath.
Step 5: Serve warm.
Let it cool just a bit (I’m terrible at waiting, so 10 minutes is about as long as I last). Scoop it out, flip each serving so that the pudding layer is on top, and dust with powdered sugar if you’re feeling extra. Eat it warm. Trust me.
Want To Save This Recipe?
Storage Options:
If you have leftovers — which, honestly, I doubt — cover them up and store in the fridge for up to three days. To reheat, just pop it in the oven at 300°F for about 10 minutes, or if you’re like me and don’t have that kind of patience, the microwave for 20 seconds works fine. It’s still creamy and perfect, even the next day.
Variations and Substitutions:
The best thing about this recipe is how forgiving it is. You can tweak it to match your cravings or whatever you’ve got hanging out in your kitchen.
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Meyer Lemons: A little sweeter, softer, and just fancier, if you want to impress people.
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Lime Version: Switch out the lemons for limes and pretend you’re on a tropical vacation.
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Gluten-Free: Just use a 1:1 gluten-free baking mix — it works beautifully.
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Vegan Option: Sub in flax eggs and a plant-based milk. The pudding layer will still be dreamy.
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Berry Twist: Add a handful of raspberries or blueberries into the batter for a little pop of color (and flavor).
What to Serve with Easy Lemon Pudding Cake?
This Easy Lemon Pudding Cake is one of those desserts that’s good all on its own, but if you want to dress it up, here are some ideas:
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Vanilla Ice Cream: The mix of warm pudding and cold ice cream is a happy accident waiting to happen.
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Fresh Berries: Adds freshness and a little visual drama.
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Whipped Cream: Always a yes.
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Hot Tea or Coffee: Perfect pairing. I’m partial to an earl grey latte with this one.
Frequently Asked Questions:
Why does this cake make its own pudding layer?
It’s the hot water! It causes the sugar and lemon mixture to sink and form a syrupy, pudding-like layer while the cake rises. It’s basically kitchen alchemy.
Can I make it ahead?
Yep, but it’s best warm. You can bake it in the afternoon and reheat it before serving — still amazing.
Can I use bottled lemon juice?
Technically yes, but honestly, it’s not the same. Fresh lemon juice gives that zingy brightness that bottled stuff just… doesn’t.
This Easy Lemon Pudding Cake isn’t just dessert — it’s a mood. It’s that little burst of brightness you need when life feels dull or heavy. It’s simple, unfussy, and full of comfort — like a cozy blanket and your favorite movie in dessert form.
I’ll be honest, I’ve burned dinner before, but this? This cake has never let me down. It’s one of those things that reminds me why I love cooking — because even on the rough days, you can whisk together a few humble ingredients, and somehow, they turn into something beautiful.
So go on, grab those lemons that have been sitting on your counter for too long and make this tonight. You deserve a spoonful of sunshine.
And hey, if you try it, tell me — are you Team Tart Lemon or Team Sweet Lemon? I’m firmly in the middle, depending on my mood (and the weather).
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Lemon Pudding Cake
Ingredients
For the First Layer:
- Nonstick cooking spray for greasing
- 1 cup 200g granulated sugar
- 3/4 cup 95g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 medium lemons zest and juice reserved
- 3/4 cup milk 2% preferred
- 2 large eggs at room temperature
- 1/4 cup canola oil
For the Second Layer and Finishing:
- 1/2 cup 100g granulated sugar
- 3 tablespoons 25g all-purpose flour
- 3/4 cup hot water
- Powdered sugar for dusting (optional)
Instructions
Prepare the baking dish
- Preheat the oven to 350°F (175°C). Lightly coat an 8x8-inch baking dish with nonstick cooking spray, ensuring all sides are evenly greased.
Combine the dry ingredients
- In a large mixing bowl, whisk together the granulated sugar, flour, baking powder, and salt until fully combined. This creates the base structure for the cake.
Incorporate the wet ingredients
- Finely zest both lemons, reserving half of the zest for later. Juice the lemons to yield approximately 1/4 cup of juice.
- In a separate bowl, whisk together the milk, eggs, canola oil, lemon juice, and half of the zest until smooth. Gradually add this mixture to the dry ingredients, stirring gently until the batter forms. Do not overmix. Pour the batter evenly into the prepared baking dish.
Prepare the pudding layer
- In a small bowl, combine the remaining granulated sugar, flour, and the other half of the lemon zest. Mix thoroughly with a fork. Evenly sprinkle this dry mixture over the cake batter.
Add the hot water
- Carefully pour the hot water over the entire surface of the batter without stirring. The hot water will help form the pudding layer beneath the cake as it bakes.
Bake the cake
- Place the dish in the preheated oven and bake for 30–33 minutes, or until the top is lightly golden and the center has a slight jiggle. The pudding layer will set as the cake cools.
Cool and serve
- Allow the cake to cool for 10–15 minutes before serving. Dust with powdered sugar if desired. To serve, use a large spoon to scoop portions, flipping each one upside down so the pudding layer rests on top. Serve warm for the best texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
