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Lemon Cake with Creamy Lemon Pudding


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By Daily Recipes - décembre 09, 2025

 

Lemon Cake with Creamy Lemon Pudding

This Lemon Cake with Lemon Pudding brings together a soft, citrus-infused cake and a silky, tangy lemon pudding. The result is a refreshing, indulgent dessert with the perfect balance of sweetness and brightness. Easy to prepare and loved by all ages, it’s an ideal treat for gatherings or a simple homemade indulgence.

⏱️ Preparation, Cooking & Total Time

  • Prep Time: 15 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour

  • Servings: 8

  • Cuisine: Classic European–American Inspired

Ingredients

For the Cake

  • 3 eggs

  • Pinch of salt

  • 180 g (1 cup) sugar

  • 180 g (10 tbsp) softened butter

  • 200 g (1¼ cups) all-purpose flour

  • 50 g (3 tbsp) cornstarch

  • 10 g (2 tsp) baking powder

  • Juice of 1 lemon

For the Lemon Pudding

  • 1 egg

  • 2 tbsp sugar

  • 1 tsp vanilla extract

  • 1 tbsp cornstarch

  • Zest of 1 lemon

  • 250 ml (1¼ cups) milk

  • 40 g (2 tbsp) butter

  • 1 tbsp lemon juice

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How to Make It

1. Make the Cake Batter

  1. Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake pan.

  2. In a bowl, whisk together the eggs, salt, and sugar until pale and fluffy.

  3. Add the softened butter and mix until smooth.

  4. Sift in the flour, cornstarch, and baking powder. Fold gently until combined.

  5. Stir in the lemon juice.

  6. Pour the batter into your prepared pan and smooth the top.

2. Bake the Cake

  1. Bake for 25–30 minutes, or until golden and a toothpick comes out clean.

  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.

3. Prepare the Lemon Pudding

  1. In a saucepan, whisk the egg, sugar, vanilla, and cornstarch until smooth.

  2. Add the lemon zest and milk.

  3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

  4. Remove from heat and stir in the butter and lemon juice until fully incorporated.

4. Assemble

  1. Once the cake is completely cool, slice it horizontally into two layers.

  2. Place the bottom layer on a serving plate.

  3. Spread a generous amount of lemon pudding over it.

  4. Add the top layer and spoon more pudding over the cake, letting it drip down the sides.

5. Serve

Let the cake set for a few minutes before slicing. Enjoy the contrast of fluffy cake and rich, vibrant pudding in every bite.

Nutritional Information (Per Serving)

  • Calories: 330

  • Protein: 5 g

  • Carbs: 45 g

  • Fat: 16 g

  • Fiber: 1 g

  • Sugar: 30 g

  • Sodium: 125 mg

  • Cholesterol: 100 mg

Why This Recipe Works

  • Bright, Refreshing Flavor: Lemon in both the cake and pudding delivers a clean, lively taste.

  • Light and Airy Texture: The cake is soft and fluffy—perfect with creamy pudding.

  • Beginner-Friendly: Straightforward steps with common ingredients.

  • Great for Any Occasion: Ideal for celebrations, tea time, or a simple dessert craving.

Health Benefits

  • High in Vitamin C: Thanks to the lemon juice and zest.

  • Good Source of Protein: From eggs and milk.

  • Rich in Calcium: Provided by milk and butter for stronger bones.

Serving Suggestions

  • Top with fresh berries such as strawberries or blueberries.

  • Add a swirl of whipped cream for an extra touch of creaminess.

  • Dust lightly with powdered sugar for a pretty finish.


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