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

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.

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.

Dust with powdered sugar before serving.