The Easy Lemon Pudding Cake I Make on Repeat

Lemon is my go-to favorite flavor for all occasions. Whether I’m baking something in spring, summer, or as a comforting pick-me-up in the dead of winter, lemon always has a seat at the table. 

And when I’m craving easy, delicious, and comforting? This lemon pudding cake is the star of the show. It’s soft, moist, and flavorful, with a lemon pudding surprise at the bottom of the baking dish. The magic all happens while the cake is baking in the oven, where it forms a gooey, lemon curd-like base layer that perfectly complements a layer of fluffy cake on top. 

There are plenty of tasty lemon pudding cake recipes out there that result in more of a soufflé-like dessert, but they often require whipping egg whites to stiff peaks to achieve that texture. This version eliminates that fussy step and streamlines the recipe for a simple dessert to whip up on a weeknight. 

Lemon is the star of the show here, but if you love lime, orange, or even grapefruit, feel free to get creative. Use equal parts of another citrus juice and zest or mix and match.

Hot Water Is Key

How exactly does this lemon pudding cake form its own saucy layer? It’s all in the assembly, and hot water is the secret ingredient. Once the lemony batter is made, you’ll mix together some sugar, flour, and lemon zest in a bowl. Sprinkle that over the batter, then pour hot water on top (without stirring!) just before the cake goes into the oven. 

This layer of hot water makes its way down to the bottom of the baking dish while the cake is baking, creating a sauce that resembles lemon curd. 

How To Serve Lemon Pudding Cake 

This easy cake is truly one you could eat straight out of the baking dish, especially if you’ve just prepped it for yourself or to share with your partner. To get a little more fancy,  serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even try pairing it with coconut or lemon gelato.

Preheat the oven to 350°F.

Grease an 8x8-inch high-walled baking dish with nonstick cooking spray.

Make the first layer:

In a large bowl, whisk together the sugar, flour, baking powder, and salt.

Finely grate the zest from both of the lemons and set aside. Then, juice both lemons until you get 1/4 cup juice. Using a rubber spatula, mix the milk, eggs, oil, lemon juice, and half of the lemon zest into the flour mixture until just combined. Transfer the batter to the prepared baking dish.

Add the second layer:

In a small bowl, combine the sugar, flour, and remaining half of the lemon zest. Use a fork to mix. Sprinkle the mixture evenly over the cake batter. Pour the hot water evenly all over the top. Do not stir.

Bake:

Bake the cake until the edges are lightly golden and it has a slight jiggle in the center, 30 to 33 minutes. Remove the cake from the oven and allow it to cool slightly and set for 10 to 15 minutes.

Finish:

Dust the top of the cake with powdered sugar, if desired. Scoop out each serving with a large spoon, flipping it over as you transfer it to a bowl or plate so the pudding layer is on top, and serve warm.

Store leftover cake covered or in an airtight container in the fridge for up to 3 days. Reheat the cake in the oven at 300°F or reheat each serving for 20 seconds in the microwave.

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