Lemon Cake With Lemon Pudding Recipe

Cake

Lemon Cake with Lemon Pudding

A tender lemon cake layered with silky lemon pudding and whipped topping for a bright, citrusy dessert that feels special but is easy to make.

This lemon cake with lemon pudding is bright, comforting, and perfect for when you want something light after dinner. The cake is tender and freshly lemony, the pudding is cool and smooth, and each bite feels like a little vacation on a plate.

You will want to make this on weekend afternoons, for birthday celebrations, or any time you need a cheerful dessert that looks impressive but does not stress you out. It is simple to assemble and shines without fuss.

I remember the first time I served this to friends, they could not believe how light and zesty it was, and how the pudding stayed luxuriously creamy. It has become my go to recipe for turning an ordinary evening into a celebration.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time30 mins

🕐Total Time1 hour 30 mins (includes chilling)

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~280 per slice

Ingredients

Cake

2 cups all purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup milk

2 teaspoons lemon zest

1/4 cup lemon juice

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Lemon Pudding

3 tablespoons cornstarch

1/4 cup granulated sugar

1/8 teaspoon salt

1 1/2 cups milk

3 large egg yolks

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

Finishing

1 1/2 cups heavy whipping cream

2 tablespoons powdered sugar

Extra lemon zest and candied lemon slices for garnish

Substitutions & Variations

★Use gluten free flour blend in place of all purpose flour for a gluten free version.

★Swap granulated sugar for coconut sugar for a deeper caramel note.

★Replace lemon juice and zest with lime juice and zest for a twist.

★Use plant based milk and vegan butter for a dairy free cake.

★Use a gluten free flour blend and cornstarch for a gluten free pudding.

Step-by-Step Instructions

1

Preheat oven and prepare pan

Preheat your oven to 350 degrees Fahrenheit and grease an 8 inch square baking pan, then line it with parchment paper for easy release.

2

Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.

3

Add eggs, lemon, and milk

Whisk in the eggs one at a time, then stir in the lemon zest, lemon juice, and milk until well combined.

4

Whisk dry ingredients

In a separate bowl, whisk the flour, baking powder, and salt until evenly blended.

5

Make the cake batter

Fold the dry ingredients into the wet ingredients in batches until just smooth, being careful not to overmix.

6

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7

Prepare the lemon pudding

Whisk cornstarch, sugar, and salt in a saucepan. Gradually whisk in milk, then add egg yolks, lemon juice, lemon zest, and vanilla. Cook over medium heat, whisking constantly, until thick and bubbling.

8

Chill the pudding

Transfer the pudding to a clean bowl, press plastic wrap directly on the surface, and chill for at least 30 minutes until cool and set.

9

Whip the cream

Chill a mixing bowl and whisk attachment. Pour in the heavy cream, add powdered sugar, and whip until stiff peaks form.

10

Assemble and garnish

Spread a layer of whipped cream on the cake, spoon over chilled lemon pudding, then repeat layers if desired. Finish with extra lemon zest and candied lemon slices.

Pro Baker Tips

✓Cool the cake fully before adding pudding to prevent melting.

✓Stir the pudding constantly while cooking to avoid lumps.

✓Cover pudding with plastic wrap touching the surface to prevent a skin.

✓Chill the assembled dessert for at least 30 minutes before serving.

✓For extra lemon flavor, brush cake layers with a little lemon syrup.

Storage & Serving Notes

◆Store covered in the refrigerator for up to 3 days.

◆Keep the cake and pudding layers separate until serving for best texture.

◆Freeze the cake without the pudding for up to 1 month and thaw in the fridge before assembling.

Serving Suggestions

Serve this cake in neat squares on pretty plates for a dessert that looks as good as it tastes.

›Top each slice with a dollop of whipped cream and a twist of lemon zest.

›Pair with fresh berries for added color and brightness.

Frequently Asked Questions

Can I make the cake and pudding ahead of time?

Yes, bake and cool the cake fully, make the pudding, and chill both separately. Assemble just before serving for the best texture.

Why did my pudding turn out runny?

It may not have cooked long enough or the mixture was not whisked constantly. Cook until it thickens and bubbles, then chill completely.

Can I use bottled lemon juice?

Yes, bottled lemon juice works, but fresh juice gives a brighter flavor. Adjust to taste, as fresh juice is often more vibrant.

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Go Make It!

This lemon cake with lemon pudding is a light, zesty treat that feels luxurious without being fussy. Try it for your next gathering and enjoy the smiles it brings with every bite.