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A cross between pudding and cake, this light and creamy Baked Lemon Pudding Cake is the ultimate lemon pudding recipe. Made with simple ingredients and kissed with the sweet-tart flavor of fresh lemons, warm lemon pudding makes the perfect ending to any meal!
When it comes to dessert I will tell you that I am team chocolate all the way. Specifically, chocolate peanut butter. Homemade Peanut Butter Cups or Peanut Butter Buckeyes are my kryptonite!
My son on the other hand, is team lemon. From Lemon Bread to Lemon Cheesecake Bars to Lemon Pudding, he loves any and every lemon dessert out there. And honesty, every time I make a lemon dessert for him, specifically, this Lemon Pudding Cake, I find myself enjoying it almost more than my beloved chocolate desserts!
Reasons to Love Baked Lemon Pudding
- Wow Factor. This is not just any lemon pudding! Unlike chilled vanilla pudding, this pudding separates into two layers as it bakes to create a self-saucing lemon cake with a light and caramelized cake layer with a rich, thick lemon sauce.
- Super Easy Dessert Recipe. This recipe for lemon pudding comes together with less than 15 minutes of hands-on prep work.
- Humble Ingredients. Grab some fresh lemons along with simple baking staples that you likely have on hand, and you are ready to whip up this Baked Lemon Pudding.
Ingredients Needed for Lemon Pudding
This baked lemon pudding is made with really simple, humble ingredients that delivers amazing results.
How To Make Baked Lemon Pudding
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Combine Sugar and Lemon Zest with Butter. To really enhance the lemon flavor in this pudding, I strongly recommend using your fingers to combine the lemon zest, granulated sugar, and butter together. The heat from your fingers and the friction of the granulated sugar will help the essential oils from the lemon zest to be fully released, ensuring the most lemon-forward lemon pudding.
- Whip Egg Whites. To give this baked pudding cake a cloud-like texture, whip the egg whites in a large mixing bowl until soft, stiff peaks form.
- Combine Pudding Ingredients. To the lemon and sugar mixture, whisk in the eggs, flour, milk, and lemon juice until smooth. Using a spatula and a gentle hand, fold in the egg whites using a spatula until just combined.
- Bake Lemon Pudding. Bake the pudding in a buttered baking dish until the top is golden and set. Remove from the oven and let cool slightly before dusting with powdered sugar. I highly recommend serving this baked lemon pudding with homemade whipped cream.
Storage Instructions
- Refrigerate: Let the pudding cool to room temperature. Cover tightly the baking dish or transfer the pudding to an airtight container and refrigerate for up to 3 days.
- Reheat: You can opt to serve baked pudding cold or reheat individual servings at 50% power for 60-seconds to warm before serving.
More Favorite Dessert Recipes
- Blackberry Crisp
- Peach Cobbler
- Strawberry Bars
- Blueberry Pie Bars
- Peach Crisp
- Texas Sheet Cake
- Banana Pudding
If you tried this recipe for Baked Lemon Pudding, I would love for you to leave a comment and review below.
Baked Lemon Pudding
Video
Ingredients
- 1 tablespoon unsalted butter, softened, plus more for greasing baking dish
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- ½ cup lemon juice
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- powdered sugar and whipped cream , for serving
Instructions
- Preheat the oven to 350℉/175℃ and grease a 5-cup baking dish generously with butter.
- Place 1 cup granulated sugar in a large mixing bowl. Add 1 tablespoon lemon zest to the sugar and then using your fingers, gently rub the zest into the sugar. Add 1 tablespoon unsalted butter, softened to the sugar mixture and using your fingers or a spatula mash the butter into the sugar until the butter is evenly distributed through the sugar and the mixture resembles wet sand.
- Add ½ the milk and yolks for 3 large eggs to the sugar mixture and whisk until combined. Whisk in the 3 tablespoons all-purpose flour, followed by the remaining milk and ½ cup lemon juice. Whisk until the mixture is smooth.
- In a separate medium mixing bowl, beat the the whites from 3 large eggs until stiff peaks form.
- Using a spatula, gently fold the egg whites into the batter.
- Pour the mixture into the prepared baking dish.
- Bake for 40 minutes, until the pudding has set and the top is golden. Remove from the oven, let cool for 10 minutes. Dust with powdered sugar and serve warm with whipped cream if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is your suggestion for making this pudding for individual servings, opposed to one large baking dish?
Hi Suzanne! You can place the batter into 6 (7-ounce) buttered ramekins. Place the ramekins in a large baking dish and add 2-inch of warm water in the dish (create a water bath). Bake for 28-38 minutes until set. Keep in mind the pudding will set up more in ramekins.
Thanks!
You are welcome!
Hi! Do you think this recipe would work dairy free? Maybe with oat milk or coconut milk? Thank you!
Absolutely! Canned coconut milk would be divine in this, but almond will work as well. Enjoy!
I loved every bite of this pudding! The flavor and texture of this is excellent!
Love hearing this, Deb! Thank you for sharing.