Lemon desserts are loved for their brightness, freshness, and ability to balance sweetness with tang. This lemon pudding cake is one of those magical old-fashioned recipes that creates its own layers as it bakes. It looks rustic and homey, yet tastes luxurious — almost like a fusion between lemon mousse, lemon custard, and sponge cake. The top becomes lightly golden and tender, while underneath forms a warm, creamy lemon pudding. The image you provided shows this perfectly: a fluffy top with a deep, thick creamy center.
This recipe walks you through every step, ensuring you get that exact texture.
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INGREDIENTS
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs, separated
- ½ cup unsalted butter, melted
- 1 cup whole milk
- ½ cup fresh lemon juice (from 2–3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping (Optional but Wonderful)
- Powdered sugar for dusting
- Thin lemon slices for decoration
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STEP 1 — PREPARE YOUR EQUIPMENT
- Preheat your oven to 350°F (175°C).
- Butter or spray a medium baking dish (8×8 or similar).
- Prepare a larger bain-marie (water bath) dish or tray so the pudding cake cooks gently — this is essential for the creamy middle.
The water bath prevents overbaking and ensures the soft, silky pudding layer forms at the bottom.
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STEP 2 — MIX THE DRY INGREDIENTS
In a medium mixing bowl:
- Add the flour, sugar, baking powder, and salt.
- Stir until fully combined and lump-free.
Sugar in this recipe is not only for sweetness — it helps create the glossy, creamy lemon pudding layer below the cake.
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STEP 3 — SEPARATE & BEAT THE EGGS
This is what creates the layered effect.
3A. Separate the eggs
- Place egg yolks in one bowl.
- Egg whites in another.
3B. Beat the egg whites
Use a hand mixer to whip the whites until stiff peaks form.
Set aside.
The whipped whites make the top rise while the bottom sinks, forming two textures naturally.
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STEP 4 — MIX THE WET INGREDIENTS
To the bowl with egg yolks, whisk in:
- Melted butter
- Milk
- Lemon juice
- Lemon zest
- Vanilla extract
Whisk until smooth, pale, and fragrant.
This mixture will be thin — that’s correct. The lemon juice reacting with the milk slightly thickens the mixture, helping create the pudding base.
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STEP 5 — COMBINE DRY + WET MIXTURES
Slowly add the dry ingredients into the lemon mixture while whisking gently.
The batter will appear loose and slightly runny — unlike a normal cake batter.
This loose consistency is what creates the lemon pudding layer.
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STEP 6 — FOLD IN THE EGG WHITES
Using a spatula:
- Add ⅓ of the egg whites into the batter and fold gently.
- Add the remaining whites and fold again until barely combined.
Do NOT stir aggressively — you must keep the air in the whites.
Your mixture will look uneven and foamy.
This is exactly right.
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STEP 7 — BAKE USING A WATER BATH
- Pour the batter into the prepared baking dish.
- Place that dish inside a larger pan.
- Fill the bigger pan with hot water halfway up the sides of your dessert dish.
Bake for 40–50 minutes, or until:
✔ The top is golden
✔ The edges are set
✔ The center jiggles slightly when shaken
This combination of gentle heat and moisture creates:
- A fluffy, lightly browned top
- A creamy, custard-like middle
- A soft lemon pudding bottom
Exactly like your image.
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STEP 8 — COOLING & SERVING
Let the dish cool for 15 minutes before serving.
As it cools:
- The top firms up slightly but stays soft
- The pudding layer thickens
- The lemon aroma intensifies
- The spoon will glide through the top into the creamy center just like in the photo
Finish with a dusting of powdered sugar for a classic look.