Classic Lemon Pudding Cake Recipe

I reach for lemons in the kitchen nearly every day — they brighten savory dishes like baked salmon or white bean and kale soup, and they truly shine in desserts. If you love tart, citrus-forward sweets such as lemon bars or lemon cheesecake, this Lemon Pudding Cake will quickly become a favorite. It bakes into two delightful textures at once: a light, airy sponge on top and a silky lemon pudding underneath that tastes like lemon curd.

I tested and refined this recipe multiple times until the balance of cake and pudding felt just right. The method is straightforward: separate the eggs, whip the whites to soft peaks, fold them into the lemon batter, and bake the pan in a water bath. The water bath ensures the pudding sets gently and remains creamy.

Serve this cake slightly warm or at room temperature, topped with fresh whipped cream and a handful of raspberries for color and contrast. It’s an elegant dessert that’s surprisingly simple to prepare and easy to adapt if you prefer a gluten free version.

Why you’ll love this recipe

• As it bakes, the batter separates into a cloud-like cake layer on top and a luscious, lemon curd–style pudding beneath—no special equipment required.
• It’s impressive to present yet simple to make, and you can serve it warm for a comforting dessert or at room temperature for a lighter finish.
• The recipe uses just six main ingredients, with a few optional additions for serving and garnish.
• For a gluten free option, substitute the all-purpose flour with a 1-to-1 gluten free flour or almond flour.

Recipe ingredients

This lemon pudding cake comes together with only six core ingredients. Optional finishing touches include a dusting of powdered sugar, homemade whipped cream, and fresh raspberries for serving.

• Lemons — use regular or Meyer lemons. You can also experiment with other citrus like limes or oranges for a twist.
• Flour — all-purpose flour is standard; swap for gluten free 1-to-1 flour or almond flour to make the recipe gluten free.

Full ingredient quantities are listed in the recipe card below.

How to make this recipe

The technique is simple and quick. Separating the eggs and whipping the whites creates the airy cake top, while baking the pan in a water bath allows the pudding layer to set gently and stay creamy. Follow the steps in the instructions section for reliable results.

Pro tip: If you have extra citrus, freeze the juice in half-cup portions and keep any zest in the same container. That makes future batches fast and easy.

See the recipe card below for the step-by-step instructions and full ingredient list.

Prepare and bake the cake

1. Preheat the oven to 350°F (175°C). Place a large skillet or roasting pan with about 1/2″ of water in the oven to warm. Grease a 9″ cake pan or pie plate and set aside.
2. In a bowl whisk together the egg yolks, sugar, flour, and salt until smooth. Whisk in the melted butter, milk, lemon zest, and lemon juice until fully combined.
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 egg whites into the lemon mixture to lighten it, then fold in the remaining whites in two additions. It’s fine if you still see some large fluffs of egg white.
5. Carefully remove the pan of hot water from the oven. Place the prepared cake pan inside the water bath, then gently pour the batter into the pan and spread it evenly without deflating the mixture.
6. Bake 30–35 minutes or until set; the top may wobble slightly when done. Remove the cake from the water bath and transfer to a wire rack to cool a bit. Serve warm or bring to room temperature before serving.

Recipe notes

• Pro tip: Freeze extra citrus juice in half-cup portions and add zest to the same container so you’ll always have lemon on hand for this cake.
• Try other citrus varieties—key limes, regular limes, or oranges—for a different flavor profile.
• Store leftovers tightly covered in the refrigerator and enjoy within 3 days for best texture and flavor.

More lemon desserts you’ll love

• Lemon curd (recipe idea)
• Lemon donuts (recipe idea)
• Meyer lemon Greek butter cookies (recipe idea)