Lemon Pudding Cake Recipe with Silky Custard

I use lemon in my kitchen almost every day — it lifts savory dishes and brightens sweets. While classic lemon bars and lemon cheesecakes are favorites, this Lemon Pudding Cake stands out for its texture: a light sponge that rises above a custard-like lemon pudding as it bakes.

The separation that happens in the oven is almost magical: the batter transforms into a fluffy top layer and a luscious, lemon-curd–like base. A dusting of powdered sugar, a dollop of whipped cream, and a handful of raspberries make the presentation pop and the flavors sing.

Why you’ll love this recipe

• The batter bakes into two distinct layers: a soft, airy cake on top and a creamy lemon pudding underneath.
• This is a show-stopping lemon dessert that can be enjoyed warm or at room temperature.
• Only six simple ingredients are required, and the recipe is easy to adapt to other citrus fruits.
• For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free flour or almond flour.

Recipe ingredients

This Lemon Pudding Cake uses just six main ingredients. Optional toppings include powdered sugar, homemade whipped cream, and fresh raspberries.

• Lemons: Fresh lemon zest and juice. Meyer lemons may be substituted if you prefer a sweeter citrus note.
• Flour: All-purpose flour works well; for gluten-free, use a 1-to-1 gluten-free flour blend or almond flour.

See the recipe card below for exact ingredient amounts and the full list.

How to make this recipe

The method is straightforward but includes a few important steps: separate the eggs, whisk the yolks with the dry ingredients and liquids, whip the egg whites to soft peaks, and fold them gently into the batter. Baking the pan inside a water bath helps the pudding layer cook gently and remain creamy.

Pro tip: If you have extra citrus, juice it and freeze in 1/2-cup portions. Freeze lemon zest in the juice too, so it’s ready when you want to make this cake again.

Full instructions are provided in the recipe card below.

Prepare and bake the cake

1. Preheat the oven to 350°F. Fill a large skillet or roasting pan with water to come up the sides of the cake pan by about 1/2″ and place it in the oven to preheat.
2. Whisk the egg yolks with the granulated sugar, flour, and salt until combined. Whisk in the melted butter, milk, lemon zest, and lemon juice until incorporated.
3. Beat the egg whites on medium-high speed until glossy and soft peaks form, about 1 minute.
4. Gently fold one-third of the whipped egg whites into the lemon mixture until just combined, then fold in the next third and the last third. Small to large fluffs of egg white are fine.
5. Carefully remove the preheated pan of water from the oven. Place the prepared cake pan into the water bath and gently pour the batter into the pan, spreading it evenly without deflating the mixture.
6. Bake for 30–35 minutes or until set; the cake will wobble slightly when done. Remove the cake from the water bath and transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Recipe notes

• Freezing tip: Freeze excess lemon juice in 1/2-cup portions and include zest to keep on hand for recipes like this.
• You can substitute other citrus such as lime, key lime, or orange for different flavor variations.
• Store any leftovers tightly covered in the refrigerator and enjoy within three days.

More lemon desserts you’ll love

• Lemon curd
• Lemon donuts
• Meyer lemon Greek butter cookies

Lemon Pudding Cake

Servings: 8 | Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins

Lemon Pudding Cake combines a light sponge cake with a creamy lemon pudding for a simple yet elegant lemon dessert. A gluten-free option is available by substituting the flour.

Ingredients

• 4 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup flour (substitute with gluten-free 1-to-1 flour or almond flour for GF)
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted and cooled slightly
• 3/4 cup milk
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice (Meyer or regular)
• Homemade whipped cream, for serving (optional)
• Powdered sugar, for dusting (optional)
• Fresh raspberries, for serving (optional)

Instructions

1. Preheat oven to 350°F. Fill a large skillet with water to reach about 1/2″ up the sides of your cake pan and place it in the oven to heat. Grease a 9″ cake pan or pie plate and set aside.
2. Whisk the egg yolks with the sugar, flour, and salt. Stir in the melted butter, milk, lemon zest, and lemon juice until combined.
3. Beat the egg whites until glossy with soft peaks, about 1 minute.
4. Fold one-third of the egg whites into the lemon mixture gently, then fold in the remaining whites in two additions. Do not overmix.
5. Carefully set the prepared cake pan into the preheated water bath and pour the batter into the pan, smoothing gently.
6. Bake 30–35 minutes or until the top is set but still slightly wobbly. Remove from the water bath, cool slightly, and serve warm or at room temperature.

Notes

• If you have extra citrus, freeze the juice in 1/2-cup portions and include the zest in the same container for easy future use.
• Try this recipe with lime, key lime, or orange for different citrus variations.
• Refrigerate leftovers, covered, for up to three days.

Nutrition (per serving, estimated)

Calories: 207 kcal, Carbohydrates: 31 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 107 mg, Sodium: 192 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 27 g, Vitamin A: 305 IU, Vitamin C: 7 mg, Calcium: 44 mg, Iron: 1 mg.

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