32 Irresistible Lemon Pudding Cake Recipes for Citrus Lovers

From the first zesty bite to the last fluffy forkful, lemon pudding cake is pure citrus magic that transforms any day into something special. Whether you’re craving a quick weeknight treat or planning a showstopping dessert for guests, these irresistible recipes deliver that perfect balance of tangy and sweet. Get ready to discover 32 delightful variations that will make your kitchen smell like sunshine and happiness!

Classic Lemon Pudding Cake with Zesty Glaze

Perfectly balancing tart and sweet, this ethereal lemon pudding cake creates its own delicate custard layer beneath a cloud-like sponge. Part soufflé, part pudding, this elegant dessert transforms simple ingredients into something truly magical with its self-separating layers during baking.

Ingredients

• 3 large eggs, separated (I find room temperature eggs whip to greater volume)
• 1 cup granulated sugar, divided (I prefer organic cane sugar for its subtle caramel notes)
• 1/3 cup all-purpose flour (spooned and leveled to avoid dense cake)
• 1/4 teaspoon fine sea salt (my secret for enhancing the lemon flavor)
• 1 cup whole milk, at room temperature (the richness makes all the difference)
• 1/3 cup freshly squeezed lemon juice (about 2 large lemons – Meyer lemons are divine if you can find them)
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon lemon zest (use a microplane for the finest texture)
• 1 cup powdered sugar for the glaze
• 2 tablespoons fresh lemon juice for the glaze
• 1 teaspoon lemon zest for garnish

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Butter a 1.5-quart baking dish thoroughly, making sure to coat all surfaces.
3. Separate the eggs, placing whites in a clean, dry mixing bowl and yolks in a medium bowl.
4. Beat the egg yolks with 3/4 cup granulated sugar until pale and thickened, about 2 minutes.
5. Whisk in the flour and salt until just combined and no dry streaks remain.
6. Gradually stream in the milk while whisking constantly to prevent lumps.
7. Add the 1/3 cup lemon juice, melted butter, and 1 tablespoon lemon zest, whisking until smooth.
8. Using an electric mixer with clean beaters, whip the egg whites on medium speed until foamy.
9. Increase speed to high and gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
10. Gently fold one-third of the egg whites into the lemon mixture to lighten it.
11. Carefully fold in remaining egg whites until no white streaks remain, being careful not to deflate the batter.
12. Pour the batter into the prepared baking dish and smooth the top with a spatula.
13. Place the baking dish in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
14. Bake for 40-45 minutes until the top is golden brown and springs back when lightly touched.
15. Remove from the water bath and cool on a wire rack for at least 30 minutes.
16. While cooling, whisk together powdered sugar and 2 tablespoons lemon juice until smooth for the glaze.
17. Drizzle the glaze over the cooled cake and sprinkle with remaining lemon zest.

Magically, this cake creates its own layers – a tender sponge crowning a velvety lemon custard beneath. The zesty glaze adds a bright finish that cuts through the richness beautifully. Serve slightly warm for the ultimate comfort dessert, or chilled for a refreshing treat that showcases the contrasting textures at their best.

Creamy Lemon and Vanilla Bean Pudding Cake

Sometimes the most extraordinary desserts emerge from the humblest of ingredients, transforming simple pantry staples into something truly magical. This creamy lemon and vanilla bean pudding cake achieves that perfect alchemy, where a single batter separates into two distinct layers during baking—a cloud-like sponge topping that gives way to a luxurious custard base beneath.

Ingredients

• 1 cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
• 1/4 cup all-purpose flour (sifted first to prevent lumps)
• 1/4 teaspoon fine sea salt (this tiny amount makes all the difference)
• 3 large eggs, separated (room temperature eggs whip to greater volume)
• 1 1/2 cups whole milk (the higher fat content creates incredible richness)
• 1/4 cup freshly squeezed lemon juice (about 2 medium lemons—always fresh, never bottled)
• 1 tablespoon lemon zest (use a microplane for the finest texture)
• 1 vanilla bean, seeds scraped (save the pod for vanilla sugar)
• 2 tablespoons unsalted butter, melted (I prefer European-style for its higher fat content)

Instructions

1. Preheat your oven to 350°F and position a rack in the center for even heating.
2. Butter six 6-ounce ramekins thoroughly, ensuring every surface is coated to prevent sticking.
3. Whisk together 3/4 cup sugar, flour, and salt in a medium bowl until completely combined.
4. Separate the eggs, placing whites in a clean glass or metal bowl and yolks in a separate bowl.
5. Whisk egg yolks with remaining 1/4 cup sugar until pale and slightly thickened, about 2 minutes.
6. Gradually whisk in milk, then add lemon juice, zest, and scraped vanilla bean seeds.
7. Slowly incorporate the dry ingredients into the wet mixture, whisking until smooth.
8. Stir in melted butter until the batter is fully emulsified.
9. Using an electric mixer with clean beaters, whip egg whites on medium-high speed until soft peaks form.
10. Gently fold whipped egg whites into the batter in three additions, preserving as much air as possible.
11. Divide the batter evenly among prepared ramekins, filling each about 3/4 full.
12. Place ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
13. Bake for 35-40 minutes until the tops are golden and spring back lightly when touched.
14. Remove from oven and let cool in the water bath for 15 minutes before transferring to a wire rack.

Let this dessert rest until just warm or at room temperature to fully appreciate its dual textures. The contrast between the airy cake layer and the silken pudding beneath creates an elegant dessert that feels both comforting and sophisticated. Serve it as is for pure enjoyment, or garnish with fresh berries and a dusting of powdered sugar for special occasions.

Meyer Lemon Pudding Cake with Lavender Infusion

Perfectly balancing the bright acidity of Meyer lemons with the delicate floral notes of lavender, this ethereal dessert transforms simple ingredients into something truly extraordinary. The magic happens in the oven where the batter separates into two distinct layers—a cloud-like sponge cake crowning a luscious, creamy pudding beneath.

Ingredients

• 3 large eggs, separated (I always use room temperature eggs for better volume when whipping)
• 1 cup granulated sugar, divided (I prefer organic cane sugar for its subtle molasses notes)
• 1/2 cup all-purpose flour (measured by spooning into the cup, not scooping)
• 1/4 teaspoon fine sea salt
• 1/3 cup freshly squeezed Meyer lemon juice (about 3-4 lemons—their thin skin makes juicing easier)
• 1 tablespoon finely grated Meyer lemon zest
• 1 cup whole milk, at room temperature (the fat content creates the creamiest pudding layer)
• 1 teaspoon culinary-grade dried lavender buds
• 2 tablespoons unsalted butter, melted and slightly cooled
• Powdered sugar for dusting (my grandmother’s vintage sifter makes this step feel special)

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Place dried lavender buds in a small heatproof bowl and pour 1/4 cup of the milk over them, heating in microwave for 30 seconds until steaming.
3. Steep the lavender milk for 5 minutes exactly, then strain through a fine-mesh sieve, pressing gently on the buds to extract maximum flavor.
4. Whisk egg yolks with 3/4 cup sugar in a medium bowl for 2-3 minutes until pale and slightly thickened.
5. Add flour and salt to the yolk mixture, whisking just until combined—don’t overmix.
6. Gradually whisk in the remaining 3/4 cup milk, lavender-infused milk, lemon juice, lemon zest, and melted butter until smooth.
7. In a separate clean bowl, beat egg whites with an electric mixer on medium speed until foamy, about 1 minute.
8. Gradually add remaining 1/4 cup sugar while beating on high speed until stiff peaks form, about 2-3 minutes—the whites should hold their shape when the beaters are lifted.
9. Gently fold the egg whites into the lemon mixture in three additions using a rubber spatula, being careful not to deflate the batter.
10. Pour the batter into an ungreased 8-inch square baking dish (the ungreased surface helps the cake climb as it bakes).
11. Place the baking dish in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
12. Bake for 40-45 minutes until the top is golden brown and springs back lightly when touched—the center should still have a slight jiggle.
13. Remove from the water bath and cool on a wire rack for at least 30 minutes before serving.

Light as air yet deeply comforting, the cake layer yields to reveal a silken lemon-lavender pudding that tastes like spring sunshine. Serve slightly warm with a dusting of powdered sugar, or chill it for a refreshing contrast between the cool pudding and tender cake. For an elegant presentation, garnish with candied lemon slices and fresh lavender sprigs to echo the floral notes within.

Buttermilk Lemon Pudding Cake with Fresh Berries

Heralding the arrival of spring with its delicate balance of tart and sweet, this buttermilk lemon pudding cake emerges from the oven transformed—a golden-topped marvel that separates into two distinct layers. Below the tender sponge lies a luxurious, self-saucing lemon curd that pools like sunshine. Crowned with a vibrant assortment of fresh berries, it’s a dessert that feels both elegantly sophisticated and wonderfully comforting.

Ingredients

– 3 large eggs, separated (I always bring them to room temperature for optimal volume)
– 1 cup granulated sugar, divided (I reserve ¼ cup specifically for whipping the egg whites)
– ⅓ cup all-purpose flour, spooned and leveled for accuracy
– ¼ teaspoon fine sea salt (my preference for its clean flavor)
– 1 cup whole buttermilk, well-shaken
– ⅓ cup freshly squeezed lemon juice (about 2 large lemons—I zest them first for the batter)
– 1 tablespoon finely grated lemon zest
– 1 teaspoon pure vanilla extract
– 2 cups mixed fresh berries (I love combining raspberries, blueberries, and sliced strawberries)
– Unsalted butter for greasing the baking dish

Instructions

1. Preheat your oven to 350°F and generously butter a 1.5-quart baking dish.
2. Separate the egg yolks from the whites, placing the whites in a clean, dry bowl of a stand mixer and the yolks in a medium mixing bowl.
3. Add ¾ cup of the sugar to the egg yolks and whisk vigorously by hand for 2 full minutes until the mixture is pale yellow and slightly thickened.
4. Whisk in the flour and salt until just combined and no dry streaks remain.
5. Gradually pour in the buttermilk, lemon juice, lemon zest, and vanilla extract, whisking continuously until the batter is smooth.
6. Using the whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute.
7. Gradually add the remaining ¼ cup of sugar while beating, and continue until stiff, glossy peaks form, about 3-4 minutes total.
8. Gently fold one-third of the whipped egg whites into the lemon batter to lighten it, then carefully fold in the remaining whites until no white streaks remain.
9. Pour the batter into the prepared baking dish and smooth the top with a spatula.
10. Place the baking dish inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
11. Bake for 40-45 minutes, or until the top is golden brown, the edges are set, and the center jiggles slightly when gently shaken.
12. Carefully remove the baking dish from the water bath and let it cool on a wire rack for at least 30 minutes.
13. Top with the fresh berries just before serving.
Gloriously contrasting textures define this dessert—the cloud-like cake gives way to a velvety lemon pudding beneath. Each spoonful delivers a bright, tangy burst that’s beautifully tempered by the sweet freshness of seasonal berries. For an extra touch of elegance, serve it in shallow bowls with a drizzle of the accumulated berry juices pooling around the edges.

Gluten-Free Lemon Pudding Cake with Almond Crumble

Elegant yet comforting, this gluten-free lemon pudding cake offers the perfect balance of tart and sweet, with a delightful textural contrast between its creamy base and crunchy almond topping. Imagine spooning through the crisp crumble into the velvety lemon-infused cake that forms its own delicate sauce as it bakes. It’s the kind of dessert that feels both sophisticated and wonderfully familiar, ideal for any gathering or a quiet evening treat.

Ingredients

• 1 cup granulated sugar (I like to use organic cane sugar for its subtle caramel notes)
• 3 large eggs, at room temperature—this helps them incorporate more smoothly into the batter
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons; I always zest them first to use later)
• 1 tablespoon lemon zest (from those same lemons—don’t waste that fragrant zest!)
• 1/4 cup unsalted butter, melted and slightly cooled (I prefer European-style for its richer flavor)
• 1/3 cup gluten-free all-purpose flour (my go-to is a blend with rice and tapioca flours)
• 1/4 teaspoon fine sea salt (it really enhances the lemon’s brightness)
• 1 cup whole milk (I find whole milk gives the pudding cake its luscious texture)
• 1/2 cup sliced almonds (toasted first for maximum crunch and nutty aroma)
• 2 tablespoons light brown sugar (for that hint of molasses in the crumble)
• 1 tablespoon cold unsalted butter, cubed (keeps the crumble nicely clumpy)

Instructions

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish.
2. In a large bowl, whisk together 1 cup granulated sugar and 3 large eggs until pale and slightly thickened, about 2 minutes.
3. Stir in 1/2 cup freshly squeezed lemon juice and 1 tablespoon lemon zest until fully incorporated.
4. Gradually mix in 1/4 cup melted unsalted butter, followed by 1/3 cup gluten-free all-purpose flour and 1/4 teaspoon fine sea salt.
5. Slowly pour in 1 cup whole milk while whisking continuously to create a smooth batter.
6. Tip: Make sure all ingredients are well combined but avoid overmixing to keep the texture light.
7. Pour the batter into the prepared baking dish and set it aside.
8. In a small bowl, combine 1/2 cup sliced almonds, 2 tablespoons light brown sugar, and 1 tablespoon cold unsalted butter cubes.
9. Use your fingers to work the butter into the almond mixture until it forms coarse crumbs.
10. Sprinkle the almond crumble evenly over the batter in the baking dish.
11. Tip: For extra crunch, toast the almonds lightly before making the crumble.
12. Place the baking dish into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
13. Bake for 40-45 minutes, or until the top is golden brown and the center jiggles slightly when gently shaken.
14. Tip: The water bath ensures gentle, even cooking for that perfect pudding-like texture.
15. Remove from the oven and let cool for at least 20 minutes before serving.

Out of the oven, this cake magically separates into a tender top layer and a saucy lemon pudding beneath, each spoonful offering a harmony of bright citrus and buttery almond crunch. Serve it slightly warm with a dusting of powdered sugar or alongside fresh berries to complement its tangy profile. The contrast between the creamy base and crisp topping makes every bite a delightful experience, perfect for ending a meal on a refreshing note.

Lemon Pudding Cake with Thyme and Honey Drizzle

Yield to the sublime alchemy of this dessert, where humble ingredients transform into something truly extraordinary. Your kitchen will fill with the delicate scent of lemon and thyme as this magical cake bakes, creating both a tender cake layer and a luscious pudding beneath. This elegant creation proves that sophistication often lies in simplicity, offering a dessert that feels both comforting and refined.

Ingredients

• 1 cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
• 1/4 cup all-purpose flour (sifted first to ensure the lightest texture)
• 1/4 teaspoon fine sea salt (this tiny amount makes all the difference)
• 3 large eggs, separated (room temperature eggs whip to greater volume)
• 1 cup whole milk (the richness is essential for that creamy pudding layer)
• 1/3 cup freshly squeezed lemon juice (always fresh—bottled simply won’t do)
• 2 tablespoons unsalted butter, melted (I use European-style for its higher fat content)
• 1 tablespoon fresh thyme leaves (gently stripped from their woody stems)
• 2 tablespoons honey for drizzling (local wildflower honey adds wonderful complexity)

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Lightly butter six 6-ounce ramekins and place them in a 9×13-inch baking dish.
3. Whisk together the sugar, flour, and salt in a medium bowl until thoroughly combined.
4. Separate the eggs, placing whites in a clean, dry mixing bowl and yolks in a separate bowl.
5. Beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
6. Whisk the egg yolks until pale and slightly thickened, about 2 minutes.
7. Add the milk, lemon juice, and melted butter to the yolks, whisking until fully incorporated.
8. Gradually add the dry ingredients to the wet mixture, whisking just until smooth.
9. Gently fold the beaten egg whites into the batter using a rubber spatula, being careful not to deflate them.
10. Sprinkle the fresh thyme leaves evenly throughout the batter during the final folds.
11. Divide the batter equally among the prepared ramekins, filling each about three-quarters full.
12. Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides.
13. Bake for 35-40 minutes, until the tops are golden brown and spring back lightly when touched.
14. Remove the ramekins from the water bath and let cool on a wire rack for 20 minutes.
15. Drizzle each warm cake with approximately 1 teaspoon of honey just before serving.

Keep in mind that the magic happens as it cools—the cake layer rises while the lemon-infused pudding settles beneath. The thyme adds an herbal whisper that beautifully cuts through the citrus sweetness, creating a sophisticated balance. For an elegant presentation, serve these still warm in their ramekins with the honey glaze catching the light, perhaps accompanied by a dollop of lightly sweetened crème fraîche.

Vegan Lemon Pudding Cake with Coconut Milk

A delicate dance of tart and sweet awaits in this ethereal dessert that transforms magically in the oven, separating into a cloud-like cake layer above a luscious lemon curd beneath. This vegan wonder achieves its luxurious texture through the alchemy of coconut milk and fresh citrus, creating a dessert that feels both sophisticated and comforting. Perfect for spring gatherings or when you crave something bright yet indulgent, it proves plant-based desserts can rival their traditional counterparts in both flavor and elegance.

Ingredients

– 1 cup full-fat coconut milk (I always shake the can vigorously first to ensure the cream and water are fully incorporated)
– ¾ cup granulated sugar, divided (I prefer organic cane sugar for its subtle molasses notes)
– ⅓ cup fresh lemon juice (about 2 large lemons— Meyer lemons are wonderful here if you can find them)
– 2 tablespoons lemon zest (use a microplane for the finest zest that melts into the batter)
– 1 cup all-purpose flour (I sometimes substitute ¼ cup with almond flour for extra tenderness)
– 1 teaspoon baking powder (make sure yours is fresh for maximum lift)
– ¼ teaspoon fine sea salt (this tiny amount makes the flavors pop)
– ½ cup unsweetened almond milk, room temperature (cold milk can cause the coconut cream to seize)
– 1 teaspoon pure vanilla extract (the good stuff makes all the difference)
– Powdered sugar for dusting (this isn’t just decoration—it adds a lovely sweetness contrast)

Instructions

1. Preheat your oven to 350°F and lightly grease six 6-ounce ramekins, placing them in a 9×13 inch baking dish.
2. In a medium bowl, whisk together the coconut milk, ½ cup of the sugar, lemon juice, and lemon zest until the sugar completely dissolves—about 1 minute of vigorous whisking.
3. In a separate large bowl, sift together the flour, baking powder, and salt to ensure no lumps remain and for even distribution.
4. Add the remaining ¼ cup sugar, almond milk, and vanilla extract to the dry ingredients, stirring gently until just combined—be careful not to overmix.
5. Slowly pour the coconut milk mixture into the batter, folding with a spatula until the batter is smooth but still slightly streaky.
6. Divide the batter evenly among the prepared ramekins—they should be about ¾ full.
7. Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides—this water bath is crucial for the pudding layer to form properly.
8. Bake for 35-38 minutes until the tops are golden brown and spring back lightly when touched—the edges should pull slightly away from the ramekins.
9. Remove from the oven and let the cakes cool in the water bath for 20 minutes—this gradual cooling prevents cracking.
10. Dust generously with powdered sugar just before serving, using a fine mesh strainer for even distribution.
Out of the oven emerges a dessert of delightful contrasts—the tender cake layer gives way to a silken lemon pudding beneath, creating a symphony of textures in every spoonful. The bright citrus notes are beautifully balanced by the rich coconut undertones, making each bite both refreshing and indulgent. Serve these warm in their ramekins with fresh berries or chilled for a more set pudding-like experience—either way, they’re sure to impress.

Lemon Pudding Cake with Blueberry Compote

Whisking together the bright zest of lemons with the comforting warmth of vanilla creates a dessert that feels both sophisticated and nostalgic. This lemon pudding cake magically separates into two distinct layers during baking—a fluffy sponge crowning a delicate custard beneath. Topped with a vibrant blueberry compote that bursts with seasonal flavor, it’s the kind of effortless elegance that belongs on any dinner party table.

Ingredients

• 3 large eggs, separated—I find room temperature whites whip up much fluffier
• 1 cup granulated sugar, divided—reserving ¼ cup for the egg whites makes all the difference
• ⅓ cup all-purpose flour, spooned and leveled for accuracy
• ¼ teaspoon fine sea salt, my preferred choice for even distribution
• 1 ¼ cups whole milk, gently warmed to take the chill off
• ⅓ cup freshly squeezed lemon juice, about 2 large lemons—always worth the extra squeeze
• 1 tablespoon lemon zest, packed for maximum citrus punch
• 1 teaspoon pure vanilla extract, the good stuff makes it sing
• 2 cups fresh blueberries, rinsed and patted dry
• 2 tablespoons water, just enough to get the compote started
• 1 tablespoon unsalted butter, for that glossy finish

Instructions

1. Preheat your oven to 350°F and position a rack in the center for even baking.
2. Lightly butter a 1.5-quart baking dish and place it inside a 9×13-inch roasting pan.
3. Separate the egg whites from the yolks into two clean, dry bowls.
4. In a medium bowl, whisk together ¾ cup sugar, flour, and salt until well combined.
5. Add the egg yolks, warmed milk, lemon juice, lemon zest, and vanilla extract to the dry ingredients.
6. Whisk vigorously for about 1 minute until the batter is completely smooth and pale yellow.
7. Using an electric mixer with clean beaters, whip the egg whites on medium-high speed until foamy.
8. Gradually add the remaining ¼ cup sugar while continuing to whip until stiff, glossy peaks form.
9. Gently fold the whipped egg whites into the lemon batter in three additions, being careful not to deflate the mixture.
10. Pour the batter into the prepared baking dish—it will be quite thin at this stage.
11. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
12. Bake for 40-45 minutes until the top is golden brown and springs back lightly when touched.
13. While the cake bakes, combine blueberries, remaining 2 tablespoons sugar, and water in a small saucepan.
14. Cook over medium heat for 8-10 minutes, stirring occasionally, until berries burst and sauce thickens slightly.
15. Remove from heat and stir in butter until melted and glossy.
16. Let the cake cool in the water bath for 30 minutes before serving warm or at room temperature.

Velvety custard meets cloud-like sponge in every spoonful, creating a textural dance that’s both surprising and delightful. The bright lemon curd layer underneath provides a tangy contrast to the sweet blueberry compote that cascades over each serving. For an extra touch of elegance, garnish with fresh mint leaves and serve in shallow bowls to showcase the beautiful layers.

Lemon and Ricotta Pudding Cake with Pistachio Sprinkle

Oozing with delicate sophistication, this lemon and ricotta pudding cake strikes the perfect balance between airy cake and creamy custard. Its subtle tang from fresh lemon zest marries beautifully with the rich, milky sweetness of quality ricotta, creating a dessert that feels both indulgent and refreshingly light. Topped with a vibrant pistachio sprinkle, it offers a delightful crunch that contrasts the tender crumb beneath.

Ingredients

– 1 cup whole milk ricotta cheese (I prefer the creamy texture of Bellwether Farms ricotta for this recipe)
– 3 large eggs, separated and at room temperature for optimal volume
– ¾ cup granulated sugar
– ¼ cup all-purpose flour
– Zest of 2 large lemons (Meyer lemons add a lovely floral note if available)
– ¼ cup fresh lemon juice
– ½ cup shelled pistachios, finely chopped
– 1 teaspoon pure vanilla extract
– Pinch of fine sea salt
– Butter for greasing the baking dish

Instructions

1. Preheat your oven to 325°F and generously butter a 1.5-quart baking dish.
2. In a large bowl, whisk together ricotta, egg yolks, sugar, flour, lemon zest, lemon juice, and vanilla extract until completely smooth.
3. In a separate clean bowl, beat egg whites with a pinch of salt until they form stiff peaks that hold their shape when the whisk is lifted.
4. Gently fold one-third of the beaten egg whites into the ricotta mixture to lighten it, then carefully fold in the remaining whites until no white streaks remain.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Place the baking dish inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
7. Bake for 45-50 minutes until the top is golden brown and the center jiggles slightly when gently shaken.
8. Carefully remove the baking dish from the water bath and let cool completely on a wire rack.
9. Sprinkle the finely chopped pistachios evenly over the top just before serving.

Heavenly in both texture and taste, this dessert offers a magical contrast between its cloud-like top layer and creamy custard base. The bright citrus notes cut through the richness beautifully, while the pistachios provide an elegant finishing touch. Serve it slightly chilled with fresh berries or a drizzle of honey for an extra layer of complexity that will impress any dinner guest.

Lemongrass and Ginger Pudding Cake with Lemon Zest

Masterfully blending the vibrant aromas of Southeast Asia with classic dessert comfort, this lemongrass and ginger pudding cake offers an exquisite balance of zesty brightness and warm spice. The delicate crumb, infused with fragrant lemongrass and sharp ginger, melts into a creamy bottom layer that forms naturally during baking. A final dusting of lemon zest adds a burst of citrus that cuts through the richness, creating a dessert that feels both familiar and excitingly new.

Ingredients

• 1 cup all-purpose flour – I always sift mine first for the lightest texture
• 3/4 cup granulated sugar – this creates the perfect golden crust
• 1/2 cup whole milk – room temperature blends more smoothly
• 1/4 cup unsalted butter – melted and slightly cooled to avoid cooking the eggs
• 2 large eggs – I prefer room temperature for better emulsion
• 2 tbsp finely minced fresh lemongrass – use only the tender pale yellow parts
• 1 tbsp freshly grated ginger – microplane grating releases the most flavor
• 1 tsp baking powder – check that it’s fresh for proper rise
• 1/2 tsp vanilla extract – pure vanilla makes all the difference
• 1/4 tsp salt – just enough to enhance all the flavors
• Zest of 1 lemon – saved for the final touch
• 1 1/2 cups boiling water – poured carefully around the edges

Instructions

1. Preheat your oven to 350°F and generously butter a 8×8-inch baking dish.
2. Whisk together 1 cup sifted flour, 3/4 cup sugar, 1 tsp baking powder, and 1/4 tsp salt in a large bowl until thoroughly combined.
3. In a separate bowl, whisk 2 room temperature eggs until pale and frothy, about 2 minutes.
4. Stream in 1/4 cup cooled melted butter while continuously whisking the eggs.
5. Add 1/2 cup room temperature milk and 1/2 tsp vanilla extract, whisking until fully incorporated.
6. Fold the wet ingredients into the dry mixture using a spatula until just combined – don’t overmix.
7. Gently stir in 2 tbsp minced lemongrass and 1 tbsp grated ginger until evenly distributed throughout the batter.
8. Pour the batter into your prepared baking dish and spread evenly with the spatula.
9. Carefully pour 1 1/2 cups boiling water around the edges of the batter – this creates the signature pudding layer.
10. Bake for 35-40 minutes until the top is golden brown and springs back when lightly touched.
11. Remove from oven and immediately sprinkle the lemon zest evenly over the hot cake.
12. Let cool for at least 20 minutes before serving to allow the layers to set properly.

Perfectly contrasting textures make each bite memorable, with the tender cake giving way to the silken custard beneath. The ginger provides gentle warmth that builds gradually, while lemongrass offers its distinctive floral-citrus notes throughout. Serve slightly warm with a dollop of whipped cream or alongside fresh berries to complement the bright citrus flavors.

Warm Lemon Pudding Cake with White Chocolate Sauce

Lusciously light yet decadently rich, this warm lemon pudding cake creates its own magical sauce layer while baking, resulting in a dessert that feels both elegant and comforting. The bright citrus notes perfectly complement the silky white chocolate sauce, making this the ideal finale for any special occasion or cozy evening at home.

Ingredients

• 3 large eggs, separated (I find room temperature eggs whip to greater volume)
• 1 cup granulated sugar, divided (I prefer using fine sugar for smoother texture)
• 1/3 cup all-purpose flour, sifted (this prevents lumps in your batter)
• 1/4 cup fresh lemon juice (always worth squeezing fresh lemons for that bright flavor)
• 1 tablespoon finely grated lemon zest (use organic lemons when possible)
• 1 cup whole milk, at room temperature (this helps the ingredients incorporate smoothly)
• 1/4 teaspoon salt (a pinch enhances all the flavors beautifully)
• 4 ounces high-quality white chocolate, chopped (I splurge on good chocolate here)
• 1/2 cup heavy cream (the richness makes the sauce irresistible)
• 1 teaspoon pure vanilla extract (my secret for depth of flavor)
• Butter for greasing the baking dish

Instructions

1. Preheat your oven to 350°F and generously butter a 1.5-quart baking dish.
2. Separate the egg whites from yolks into two different bowls, being careful not to get any yolk in the whites.
3. In a medium bowl, whisk together 3/4 cup sugar, flour, and salt until well combined.
4. Add the egg yolks, lemon juice, lemon zest, and milk to the dry ingredients, whisking until smooth and fully incorporated.
5. Using an electric mixer on medium speed, beat the egg whites until foamy, about 1 minute.
6. Gradually add the remaining 1/4 cup sugar while continuing to beat, increasing speed to high until stiff peaks form, about 3-4 minutes.
7. Gently fold the egg white mixture into the lemon batter in three additions, being careful not to deflate the whites.
8. Pour the batter into the prepared baking dish and place it in a larger roasting pan.
9. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
10. Bake for 40-45 minutes until the top is golden brown and the center jiggles slightly when shaken.
11. While the cake bakes, combine white chocolate and heavy cream in a heatproof bowl set over simmering water.
12. Stir constantly until the chocolate is completely melted and the sauce is smooth, about 4-5 minutes.
13. Remove from heat and stir in vanilla extract until fully incorporated.
14. Carefully remove the pudding cake from the water bath and let it rest for 10 minutes before serving.

Perfectly contrasting textures make this dessert extraordinary—the airy cake layer floats above a creamy lemon pudding base. The warm white chocolate sauce adds luxurious richness that complements the bright citrus notes beautifully. For an elegant presentation, serve individual portions in shallow bowls with the sauce drizzled around the edges and a sprinkle of lemon zest on top.

Low-Calorie Lemon Pudding Cake with Stevia

Sublime yet surprisingly light, this lemon pudding cake achieves the perfect balance between airy sponge and creamy custard, creating a dessert that feels indulgent while remaining mindful of calories. The clever separation of layers during baking results in a magical textural contrast that will delight both novice bakers and seasoned dessert enthusiasts. Using stevia instead of traditional sugar allows the bright, citrus notes to shine through without overwhelming sweetness.

Ingredients

• 3 large eggs, separated (I prefer room temperature eggs here for better volume when whipping)
• 1/2 cup fresh lemon juice, strained to remove pulp and seeds
• 1 tablespoon finely grated lemon zest (from about 2 medium lemons)
• 1/4 cup stevia baking blend (my favorite brand measures cup-for-cup like sugar)
• 1/4 cup all-purpose flour, spooned and leveled for accuracy
• 1/4 teaspoon fine sea salt (I find it enhances the lemon flavor beautifully)
• 1 cup whole milk, gently warmed to take the chill off
• 1 teaspoon pure vanilla extract (the good stuff makes all the difference)
• Softened butter for greasing the baking dish
• Hot water for the water bath

Instructions

1. Preheat your oven to 350°F and position the rack in the center of the oven.
2. Generously grease a 1.5-quart baking dish with softened butter, making sure to coat all surfaces thoroughly.
3. Separate the egg whites from the yolks into two different mixing bowls, being careful not to get any yolk in the whites.
4. Add the stevia baking blend, flour, and salt to the egg yolks and whisk vigorously until the mixture becomes pale yellow and slightly thickened, about 2 minutes.
5. Gradually pour in the warmed milk while continuously whisking to prevent curdling.
6. Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
7. Using an electric mixer with clean, dry beaters, whip the egg whites on medium-high speed until they form stiff peaks that hold their shape when the beaters are lifted, about 3-4 minutes.
8. Gently fold one-third of the whipped egg whites into the lemon mixture using a rubber spatula to lighten the batter.
9. Carefully fold in the remaining egg whites just until no white streaks remain, being careful not to deflate the mixture.
10. Pour the batter into the prepared baking dish and smooth the top with the spatula.
11. Place the baking dish inside a larger roasting pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the baking dish.
12. Bake for 40-45 minutes until the top is golden brown and springs back lightly when touched, while the center still has a slight jiggle.
13. Remove the baking dish from the water bath and transfer to a wire rack to cool completely, about 1 hour.
14. Refrigerate for at least 2 hours before serving to allow the custard layer to fully set.

Zesty and sophisticated, this dessert offers the delightful surprise of a fluffy cake layer floating above a silken lemon custard. The bright citrus notes dance across the palate without the heavy sweetness of traditional desserts, making it perfect for warm weather entertaining or as a light finish to rich meals. For an elegant presentation, serve in shallow bowls with a sprinkle of lemon zest and fresh raspberries that complement the tartness beautifully.

Lemon Pudding Bundt Cake with Lemon Cream Cheese Frosting

Fragrant and sophisticated, this Lemon Pudding Bundt Cake with Lemon Cream Cheese Frosting brings sunshine to any table with its bright citrus notes and tender crumb. Perfect for spring gatherings or when you simply crave something elegantly comforting, this cake balances tangy lemon flavor with a velvety, rich frosting that melts on the tongue. Each slice offers a delightful contrast between the moist, pudding-infused cake and the creamy, zesty topping.

Ingredients

• 1 cup unsalted butter, softened (I always use room temperature for easier creaming)
• 1 ½ cups granulated sugar
• 4 large eggs, at room temperature for better emulsion
• 1 teaspoon pure vanilla extract
• 2 ½ cups all-purpose flour, spooned and leveled to avoid dense cake
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk, my secret for extra moisture
• Zest of 2 lemons, freshly grated for maximum flavor
• ⅓ cup fresh lemon juice
• 1 (3.4 oz) package instant lemon pudding mix
• 8 oz cream cheese, softened completely to prevent lumps
• ½ cup powdered sugar, sifted for smooth frosting
• 1 tablespoon heavy cream
• Additional lemon zest for garnish

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with butter, making sure to reach all crevices.
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed for 3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined.
7. Fold in the lemon zest, lemon juice, and instant lemon pudding mix until no streaks remain.
8. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
9. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
10. Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
11. For the frosting, beat the softened cream cheese and powdered sugar together on medium speed until smooth and creamy.
12. Add the heavy cream and beat for 1 minute until the frosting is spreadable but still holds its shape.
13. Spread the frosting evenly over the completely cooled cake using an offset spatula.
14. Sprinkle with additional lemon zest for a fresh, vibrant finish.

Luscious and moist, this cake boasts a delicate crumb that practically melts in your mouth, while the tangy lemon cream cheese frosting provides a perfect counterpoint to the sweet, pudding-enhanced base. For an extra special presentation, serve thin slices alongside fresh berries or a dollop of lightly sweetened whipped cream to highlight the citrus notes. The bright flavor makes it ideal for afternoon tea or as a stunning centerpiece at celebratory brunches.

Conclusion

Brimming with zesty inspiration, these 32 lemon pudding cake recipes offer the perfect balance of tangy citrus and comforting sweetness. Whether you’re craving a classic dessert or something new, there’s a recipe here to delight every citrus lover. We’d love to hear which one becomes your favorite—leave a comment below and don’t forget to share these irresistible treats with fellow bakers on Pinterest!