There are desserts that comfort, desserts that refresh, and desserts that surprise you with their texture and flavor. This lemon cream cake pudding brings all three experiences into one dish. It is a layered treat with a soft cake-like top, a creamy center, and a warm citrus aroma that fills the kitchen as it bakes. The golden top cracks slightly as the spoon slides through, giving way to a velvety filling that tastes light, bright, and irresistibly smooth. If you enjoy desserts that balance sweetness with a hint of tang, this recipe will become a favorite.
This dessert works beautifully as an after-dinner treat, a weekend baking project, or something to share for a family gathering. It uses basic ingredients, simple preparation steps, and no special equipment. Yet the result feels like something from a bakery. The picture shows that perfect contrast: a fluffy top and a creamy, almost custard-like base that melts on the spoon. Below is the full guide to making this dish at home.
Ingredients
One cup all-purpose flour
One cup granulated sugar
Half cup butter, softened
Three large eggs
One cup milk
Two lemons, zest and juice
One teaspoon vanilla extract
Two teaspoons baking powder
A pinch of salt
Half cup heavy cream
Powdered sugar for dusting
Preparing the Batter
The first step in this recipe is mixing the ingredients properly to achieve the layered effect. Begin by preheating your oven to 350°F (175°C). Grease a medium baking dish with butter or cooking spray. A glass dish works well because you can see how the layers form while baking.
In a mixing bowl, beat the softened butter with the granulated sugar until creamy. This step helps create a smooth and light texture. Add the eggs one at a time, mixing well after each addition. The mixture should be pale and slightly fluffy.
Add the vanilla extract, lemon zest, and fresh lemon juice. The zest is essential because it provides the strong lemon fragrance that makes this dessert stand out. Stir gently to combine.
In another bowl, mix the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, alternating with the milk. Mix until the batter is smooth and slightly loose. It should not be as thick as cake batter, nor as runny as pancake batter. The consistency helps form the creamy lower layer during baking.
Adding the Cream Layer
Pour half of the batter into the prepared baking dish. In a separate small bowl, lightly whip the heavy cream until it thickens slightly but does not form full peaks. Gently spoon the cream over the batter in the dish. Do not spread it too perfectly; letting it sit naturally creates soft pockets of cream once baked.
After adding the cream, pour the remaining batter on top. It will not fully cover the cream layer, but that is exactly what creates the pudding-like center. The mixture settles as it bakes, giving you that beautiful texture you see in the image.
Baking the Dessert
Place the dish in the preheated oven and bake for thirty-five to forty-five minutes. The top should become golden, slightly crisp, and lightly cracked. When you gently tap it with a spoon, it should feel firm, but the center underneath will still be soft.
If the top browns too quickly, cover with a piece of foil for the last ten minutes. The foil prevents burning while allowing the inside to continue cooking.
When the baking time is complete, remove the dish from the oven and let it cool for ten to fifteen minutes. During this time, the dessert settles and the creamy center becomes thicker. If you serve it too hot, the layers will be runnier, while serving it warm gives you the perfect spoonable consistency.
Serving the Lemon Cream Cake Pudding
This dessert can be served warm, room temperature, or chilled. Each version offers a different experience. Warm servings highlight the creamy center, making it easy to scoop and enjoy right away. Room temperature servings balance the cake and cream layers, giving a softer bite. Chilled servings create a firmer pudding texture that is perfect during warmer months.
To serve, dust the top with powdered sugar. A light sprinkle adds a touch of sweetness and enhances the golden color. Use a large spoon to lift portions, making sure each serving includes both the cake layer and the creamy center. You can garnish with lemon slices, grated zest, or a small dollop of whipped cream if desired.
Flavor Variations
Although lemon is the star of this recipe, you can adjust the ingredients to create different flavor profiles. Substituting orange juice and zest gives a slightly sweeter version. Using lime adds a more intense citrus punch. For a berry twist, you can add a handful of blueberries or raspberries to the batter before baking. They soften and blend into the creamy filling beautifully.
Another option is adding a teaspoon of coconut extract to create a tropical flavor. A layer of thinly sliced apples or peaches also works well, sinking slightly into the pudding layer during baking.
Tips for Perfect Texture
If you want a stronger lemon flavor, increase the zest or add an extra tablespoon of lemon juice. Make sure the heavy cream is only lightly whipped, not fully whipped, otherwise the cream layer may separate. Use room temperature eggs and butter for smoother mixing. The baking time may vary depending on your oven and the thickness of your baking dish, so check the top after thirty minutes and adjust accordingly.
The layered effect of this dessert happens naturally due to the proportions of liquid and fat in the batter. As it bakes, the top transforms into a soft cake while the lower portion becomes custard-like. This contrast is what makes this dessert memorable and satisfying.