Easy Lemon Pudding Cake Recipe

Pudding cake is a delightful dessert that combines the best of both worlds—a soft, fluffy cake with a creamy, pudding-like texture. Made with simple ingredients like flour, milk, sugar, eggs, and lemon, this easy-to-make treat is perfect for any occasion. Whether you enjoy it as a light afternoon snack or a sweet ending to a meal, this pudding cake is sure to impress!

What Is Pudding Cake?

Pudding cake is a unique dessert that magically separates into two layers as it bakes—one part soft cake, the other a creamy pudding. This dessert is believed to have originated from old-fashioned baking techniques where simple ingredients transform into something extraordinary.

Why Everyone Will Love This Recipe

• Light and Creamy: the perfect balance of soft cake and silky pudding.
• Easy to Make: requires just a handful of ingredients and minimal effort.
• Refreshing Flavor: the zesty lemon adds a bright, citrusy touch.
• Perfect for Any Occasion: great for casual gatherings or elegant dinners.

Cooking Tips

1. Whisk Well: ensure the batter is smooth and free of lumps for the best texture.
2. Use Fresh Lemons: freshly squeezed lemon juice and zest will enhance the flavor.
3. Baking Time Matters: avoid overbaking to maintain the creamy pudding layer.
4. Cooling is Key: let the cake cool before slicing to allow the layers to set properly.

Frequently Asked Questions

Can I use a different citrus fruit?

Yes! You can substitute lemon with orange or lime for a different flavor profile.

How do I know when the pudding cake is done?

The top should be lightly golden, and the center should still have a slight jiggle when gently shaken.

Can I make this recipe dairy-free?

Yes! Substitute the milk with almond, oat, or coconut milk for a dairy-free version.

Can I add extra flavors?

Absolutely! Vanilla extract, a pinch of cinnamon, or even a bit of grated ginger can add a unique twist.

What type of pan should I use?

A 20 cm (8-inch) round baking pan works best, but you can also use a square pan.

How to Freeze

To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

How to Store

Store leftover pudding cake in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 10 seconds before serving.

How To Make Pudding Cake

Step 1

Step 1

Set your oven to 170°C (340°F). Grease and flour a 20 cm (8-inch) baking pan. In a large bowl, whisk together the flour, milk, lemon juice, lemon zest, sugar, and eggs until smooth.

Set your oven to 170°C (340°F). Grease and flour a 20 cm (8-inch) baking pan. In a large bowl, whisk together the flour, milk, lemon juice, lemon zest, sugar, and eggs until smooth.

Step 2

Step 2

Transfer the batter into the prepared baking pan. Place in the oven and bake for 1 hour, or until the top is golden and slightly firm. Let the cake cool completely before slicing.

Transfer the batter into the prepared baking pan. Place in the oven and bake for 1 hour, or until the top is golden and slightly firm. Let the cake cool completely before slicing.

Step 3

Step 3

Dust with powdered sugar before serving.

Dust with powdered sugar before serving.