This interesting Lemon Pudding Cake recipe separates as it bakes into two layers that become a light, tender top and a creamy lemon base. Add a quick cherry coulis, and you have a dessert that feels both nostalgic and fresh.
Some recipes stand the test of time for good reason, and this lemon pudding cake is one of them. It checks all the boxes for a classic dessert. It is easy, familiar, and comforting without being plain. The flavor is fresh, the texture is light, and the whole thing comes together with ordinary ingredients.
What makes this pudding cake recipe so much fun is the way it separates during baking. The top turns into a fluffy, delicate cake while the bottom becomes a velvety lemon pudding.
To balance the sweetness and brighten the flavors, I serve it with a quick cherry coulis. The coulis only takes a minute to make and adds a pretty finishing touch. This easy lemon dessert is one you’ll reach for when you want something light but special.
Recipe Snapshot: Lemon Pudding Cake
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour, 10 Minutes
Servings: 6
Primary Ingredient(s): Eggs, lemon, milk, sugar, flour, canned cherries
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Utterly delicious, especially for us lemon nuts. A cinch to make too.”
— Carol
What You’ll Like About This Recipe
- You won’t need any specialty ingredients (except a can of cherries if you choose to do the coulis).
- The cherry coulis adds color to the plate and balances out the flavors.
- It is light and refreshing, perfect for any time of year.
Ingredient Notes
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- Eggs — As with any cake recipe, the eggs give richness, structure, and lift to the batter. You’ll need large eggs.
- Lemon — Fresh lemon juice and zest are essential here. Bottled juice won’t have the same fresh flavor.
- Milk — I recommend whole milk for this recipe to help create the creamy base. Using lower-fat milk will affect the texture.
- Sugar — You’ll use a little sugar to sweeten both the cake and the cherry coulis.
- Canned dark sweet cherries — These are a quick and convenient option for making the coulis. The Del Monte brand of dark sweet cherries is always dependable. You can also use frozen and drained sweet cherries that have been thawed and drained.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Lemon Pudding Cake
STEP 1. Preheat the oven to 350 degrees and put a kettle of water on the stove to heat while you proceed with the recipe.
Mix the Batter for the Lemon Pudding Cake
STEP 2. Beat the egg whites until stiff peaks form. Set aside.
STEP 3. Use a whisk to beat the egg yolks until thick and pale yellow in color. Now, why did I beat the egg yolks in a yellow bowl so that you can’t see what they really look like? Duh. Probably because it was the first one I reached in the cabinet. Anyway, they’re in there. And they’re pale yellow and thick :-)
STEP 4. Blend in the lemon zest, lemon juice, and milk. Add the sugar, flour, and salt. Whisk until smooth.
STEP 5. Add a small amount of the egg whites to the egg yolk mixture. Beat until incorporated. Fold the egg yolk mixture into the beaten whites just until combined. Do not overmix.
STEP 6. Pour into an ungreased 1-quart casserole. Set the casserole dish in a larger pan and pour in boiling water until it comes about 1-inch up the sides of the casserole dish.
STEP 7. Bake for 45 to 50 minutes. Serve warm or cool with cherry coulis.
Pro Tip
Don’t be concerned if the top of the cake cracks like mine did in the photo above. This is normal. As the cake cools, it will collapse a bit and that crack will usually close right up. Besides, you serve it with that side down anyway 😊.
Make the Coulis
What is “Coulis”?
A coulis (pronounced koo-LEE) is simply a smooth sauce made from pureed fruit or vegetables. In desserts, fruit coulis is usually made by blending fresh or canned fruit with a little sugar, then straining it to remove seeds or pulp. The result is a silky sauce that adds color, flavor, and a touch of elegance to a dish.
For this recipe, I use canned dark sweet cherries to make a quick cherry coulis. It only takes a few minutes to prepare and brings just the right balance to the lemon pudding cake. You can serve it with the cake or on the side so people can add as much as they like.
This cake would also go well with almost any berry (raspberry, strawberry, blackberry) coulis.
STEP 8. Empty the can of cherries, including the liquid, into the bowl of a food processor or blender. Add the sugar. Process or blend until the cherries are a fine puree. Strain through a fine sieve, discarding any solids.
Recipe Tips
- Be gentle when folding in the egg whites to keep the batter light.
- Cracks on the surface are normal and will settle after baking.
- Let the cake rest for 10 to 15 minutes before serving so the layers set.
- You can substitute raspberries or another fruit for the coulis if you prefer.
How to Handle Leftovers
Storage: When completely cool, cover the dish tightly with plastic wrap or transfer individual portions to airtight containers and store in the refrigerator for up to 3 days. The pudding layer may loosen slightly over time, but the flavor stays just as good. The cherry coulis should be stored separately in a jar or covered container in the fridge. It will keep for 4 to 5 days. You can serve it cold or give it a quick stir and warm it slightly before serving, if you like.
Reheating: You can serve this cake chilled, at room temperature, or gently warmed. To reheat, place a serving in a microwave-safe bowl and heat for 20 to 30 seconds. If you’re warming the entire dish, cover it loosely with foil and place it in a 300°F oven for about 10 to 15 minutes, just until warmed through.
Questions About Lemon Pudding Cake
You can bake the cake a day in advance. When it has cooled, cover and refrigerate it. Let it sit at room temperature for about 20 minutes before serving, or warm it slightly if preferred.
Yes, the water bath (technically called a “bain-marie”) is important. It helps the pudding layer cook evenly. Skipping it could result in a rubbery bottom or overcooked edges. It’s a simple step that makes a big difference.
Freezing is not recommended. The texture of the pudding layer would change dramatically after thawing.
More Vintage Dessert Recipes You’ll Like
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Recipe
Lemon Pudding Cake
Ingredients
- 2 eggs separated
- Zest and juice of 1 lemon
- ⅔ cup whole milk
- 1 cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
For the Coulis:
- 15 ounces canned dark sweet cherries
- 2 teaspoons sugar
Instructions
- Heat the oven to 350 degrees. Set a kettle of water on the stove to come to the boil while you proceed with the recipe.
- Beat the egg whites until stiff peaks form. Set aside.2 eggs
- In a separate bowl, use a whisk to beat the egg yolks until thick and pale yellow in color.
- Blend in the lemon zest, lemon juice, and milk. Add the sugar, flour, and salt. Whisk until smooth.Zest and juice of 1 lemon, ⅔ cup whole milk, 1 cup sugar, ¼ cup all-purpose flour, ¼ teaspoon salt
- Add a small amount of the egg whites to the egg yolk mixture. Beat until incorporated. Fold the egg yolk mixture into the beaten whites just until combined. Do not overmix.
- Pour into an ungreased 1-quart casserole. Set the casserole dish in a larger pan and pour in boiling water until it comes about 1-inch up the sides of the casserole dish.
- Bake 45 to 50 minutes. Serve warm or cool with cherry coulis.
- To make the coulis: Empty the can of cherries along with the liquid into the bowl of a food processor or a blender. Add the sugar. Process or blend until the cherries are a fine puree. Strain through a fine sieve, discarding any solids.15 ounces canned dark sweet cherries, 2 teaspoons sugar
Notes
- For best texture, fold the whipped egg whites gently into the batter. Overmixing will deflate the sponge layer.
- A cracked top is perfectly normal. The cake settles as it cools, and any cracks will soften.
- The cherry coulis can be made ahead and stored in the fridge for several days. Give it a stir before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This really really really is vintage. Straight out of my childhood via Betty Crocker. And Mama we are talking the 1950’s. Oh dear. Why did I even mention that. Lol. Utterly delicious, especially for us lemon nuts. A cinch to make too. On behalf of a mighty fine recipe which is timeless, thank you for featuring it.
It is! Both vintage and delicious!
Ummmm….yes please! Love how the pudding cake looks, it is a bowl of happiness! This recipe is gorgeous! Hugs, Terra
You know I love me some vintage…heck I am vintage; so this is right up my lemon loving self…with a cherry on top. :)
Me too, Barb. Vintage is just…well, it’s just fun!
What a delicious, vintage recipe, Lana! My mom is a huge lemon fan… I think I’ll make this for her when I see her again!
Thanks, Kristen. I’d love to know how your mom likes it!
That looks delicious. Wonder what it would be like with a different flavor profile, say warm spices and apple coulis for fall?
Miss P
I don’t know, but it’s worth a try! I’ll let you know how it turns out.
I absolutely LOVE all your vintage recipes, your site and recipes always bring a smile. My girls are crazy for lemon, I need to make this for them. Just printed it off!!
Thank you so much, Brenda! I do hope you’ll try this one and I really hope your girls enjoy it!
I love lemon desserts! This looks perfect!
oh my goodness…..can I come and live with you? wish I liked to cook..your recipes almost make me miss being in the kitchen….almost..
but I do love your blog…
Love, Mona
Thanks, Mona :-)
Oh I’ll bet that this is delicious. I will definitely make this.
Better yet , you can make it the next time that you visit.
Daddy would have loved this! It’s really lemon-y.