Luscious Lemon Pudding Cake Recipe Is Creamy & Dreamy (8 Ingredients) by Jan Mostrom

This layered lemon pudding cake is sweet, delicious and ready for the oven in just 15 minutes. This warm lemon cake recipe is light, creamy and looks like it took a lot of time to make. It's our secret on how easy this cake recipe is to prep and bake!

Perfect for dessert after any dinner or served at an elegant dinner party, this luscious lemon cake only requires basic ingredients. Here is your shopping list for this lemon dessert: granulated sugar, flour (all-purpose or gluten-free), baking powder, kosher salt, fresh lemons for zesting and juicing, milk, eggs, cooking oil and optional powdered sugar. Plus, check out the health benefits of lemon.

Spoon this cake into bowls and serve for dessert. You can add a dollop of homemade whipped cream to the top for even more deliciousness! This lemony dessert would be a great addition to your Easter dessert table or any spring party. 

Cuisine: American
Prep Time: 15 minutes plus 10 minutes to cool
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8

Ingredients 

First Layer

• 1 cup granulated sugar
• 3/4 cup all-purpose flour or gluten-free 1:1 flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 medium lemons
• 3/4 cup milk
• 2 large eggs, at room temperature (you can place cold eggs in warm water to speed up this process)
• 1/4 cup cooking oil (I used canola oil)

Second Layer

• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour or gluten-free 1:1 flour
• 3/4 cup hot water

Optional Ingredients

• powdered sugar

Here's how to make it: 

1. Use nonstick baking spray on an 8x8-inch pan and set to the side. Preheat the oven to 350 degrees F. For the first layer of the cake, add the sugar, flour, baking powder and salt into a large mixing bowl. Mix to combine. Set to the side.
   
2. Zest both lemons and set zest to the side. Juice both lemons into a medium mixing bowl.
   
3. To the lemon juice add the milk, eggs, oil and half the lemon zest. Use a fork to gently mix. Add this mixture to the dry ingredients and blend. Pour the batter into the bottom of the 8x8-inch pan.
   
4. For the second layer, combine sugar, flour and the second half of the lemon zest.
   
5. Sprinkle this mixture over the batter then pour the hot water over the top. Do not stir the water in.
   
6. Bake the cake for 30 to 34 minutes. The edges will be light brown but the center will remain a bit loose. Remove the cake when done and let it sit for 10 minutes to set and cool slightly.
   
7. If desired, sprinkle the cake with powdered sugar. To serve, scoop the cake with a spoon and turn it upside down on the plate so the bottom layer is on top. Serve warm and enjoy! Store leftovers in the fridge and reheat in microwave for 20 seconds.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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