Easy Lemon Pudding Cake
A soft, tangy Easy Lemon Pudding Cake that magically separates into two layers — a fluffy sponge on top and a silky lemon pudding beneath. Perfectly sweet, bright, and comforting with every bite.
6 Servings
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
To make this Easy Lemon Pudding Cake gluten-free, replace the all-purpose flour in both the batter and the topping with a high-quality 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum or another binder to maintain the cake’s soft texture. Additionally, lightly dust the baking dish with granulated sugar instead of flour to prevent sticking. The pudding layer will remain silky, and the flavor will be just as bright and lemony.