lemon cake and pudding recipe
The Best lemon cake and pudding recipe
I love how this recipe works for any occasion. It’s light enough for summer picnics but sturdy enough for holiday gatherings. The cake itself is tender and moist, with that perfect citrus zing that makes it feel fresh and clean. And the pudding? It’s creamy and dreamy, with just the right amount of richness that doesn’t overpower the lemon flavor. It’s a no-fuss dessert that feels special, whether you’re serving it at a family dinner or just enjoying a quiet afternoon with a cup of tea. Plus, the lemon adds a natural boost of vitamin C, so it’s not just a treat for the taste buds—it’s good for you too. My kids swear by it, and honestly, I think it’s because it’s simple, satisfying, and always makes everything taste better.
Classic Lemon Cake and Pudding
A bright, citrusy lemon cake paired with a creamy tomato sauce pudding for a refreshing summer dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup unsweetened almond milk
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, cream together the sugar and softened butter until smooth. Add eggs one at a time, mixing well after each. Stir in flour, baking powder, salt, lemon zest, and lemon juice until just combined. -
3
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack. -
4
While the cake cools, heat milk in a saucepan over medium heat until steaming. Remove from heat, stir in sugar, cornstarch, vanilla, and lemon zest. Cook for 2 minutes, then stir in almond milk until smooth. -
5
Slice the cake into 1-inch rounds. Place a slice on each serving plate, then spoon the warm pudding over the top. Serve immediately.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lemon Cake and Pudding Works
❓ Frequently Asked Questions About Lemon Cake and Pudding
1. What is the best way to store leftovers from this lemon cake and pudding?
Store any leftover cake and pudding in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. Reheat the pudding gently in a microwave or over low heat before serving.
2. Can I substitute fresh lemon juice for bottled lemon juice in this recipe?
Yes, you can. Use the juice of about three to four lemons, depending on their size, and strain out any pulp. Fresh lemon juice adds a brighter, more vibrant flavor, but bottled lemon juice will work just as well.
3. How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The edges should be golden brown, and the top should have a slight rise. Check the oven temperature to ensure it hasn’t dropped below 350°F (175°C).
4. Is this recipe suitable for gluten-free baking?
This recipe is not inherently gluten-free. The cake relies on all-purpose flour, which contains gluten. If you need a gluten-free version, you’ll need to replace the flour with a gluten-free blend specifically designed for baking. Test and adjust measurements as needed, as gluten-free flours can behave differently.
5. Can the pudding be made ahead of time?
Yes, you can prepare the pudding a day or two in advance. Once cooled, store it in the refrigerator for up to five days. When ready to serve, let it sit at room temperature for about 10 minutes before adding the whipped cream to avoid a cold texture.
