Lemon Almond Pudding Cake.
I’m here to tell you right now that lemon desserts can be indulgent.
Is it just me? Or do lemon desserts fall on the spectrum of… well, I think I want dessert but I just don’t want anything too rich.
What does that even mean? My teeth have no idea.
I’ve made a version of this before (ages ago, hello!) in what I believe is called chocolate cobbler. Or something like it. It’s very much like chocolate pudding cake and super decadent, even for my sweet teeth. So I thought a lemon version just sounded perfect. Even when lemon desserts are more indulgent, they just TASTE lighter and fresher. Right?
It’s a brighter, lighter sweetness with a hint of tart. I think it’s a taste bud’s dream.
My only real experience with lemon desserts as a kid was mother lovett’s lemon meringue pie, which I brattily turned my nose up at since it was EW LEMON and my paternal grandmother’s lemon bars, which never made the cut because she also would have texas sheet cake.
Even today, I still must be in the lemon mood to choose it over chocolate. But I’m curious! Is liking lemon desserts as a kid… a thing? Did you like lemon desserts when you were young – or do you have children that do?
I’m just conditioned to believe that as we grow older, lemon desserts find their way to our hearts. And our hips. Unfortunately.
The thing is that I don’t even know if I can express how absolutely DIVINE this pudding cake is. It’s light and fluffy on top, almost soufflé like. But it’s just like lemon pudding on the bottom, all rich and wonderful and citrusy. It’s so NOT heavy that you don’t even feel weighed down after eating a bowl of it.
Which means there is always room for more.
This is at the top of my list for Easter desserts. I always love to do something coconut cake-ish, and then something chocolatey too, because, well… chocolate. But lemon hits high at the moment. The only downside is that I’m not quite sure just how far ahead in advance this can be made. We snuck bites of it a few hours after it was baked and I took my mom a larger-than-life serving, but it was all consumed pretty quickly. I’m going to make it one more time and see if I can throw it together the night before.
That’s some super hard work right there.
Also! The original recipe I found called for these to be made in ramekins, but I really just wanted to make one larger cake. This will fit a 9-inch pie plate, but I think you could easily double the recipe for a big 9×13 baking dish. In which case… I’d be tempted to eat the entire thing. Lemon pudding cake for breakfast, lunch and dinner!
Peek at my video for Lemon Pudding Cake!
Lemon Almond Pudding Cake
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs separated
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 cup milk the original recipe calls for skim, I used whole with good results
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon almond extract
- sliced almonds for topping
- Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray liberally. Or brush it with melted butter!
- In a bowl, whisk together the sugar, flour and salt.
- In another bowl, whisk together the egg yolks and melted butter. Whisk in the milk, lemon juice, almond extract and lemon zest until combined. Stir in the dry ingredients.
- Beat the egg whites in the bowl of your electric mixer until stiff peaks form. Slowly fold the egg whites into the lemon mixture, gently, until combined. Pour the batter into the pie plate.
- Bake for 30 to 35 minutes, until set. Top with sliced almonds and serve.
Did you make this recipe?
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No, but really, this is an incredibly excellent breakfast. Trust me.
75 Comments on “Lemon Almond Pudding Cake.”
I made this last night and then had the leftovers for breakfast…friggin delicious! BUT, the pudding seemed to be more cake than pudding…I’m not sure what I did wrong. Any idea where I may have gone wrong?
I had the same issue — tastes great, but I didn’t get that luscious pudding on the bottom like you did. It came out as a fluffy, spongey cake. Did I overwhisk the egg whites? Cook it too long?
Jessica!! I saw this and haaad to make it! I made it yesterday and changed it just a little. I am allergic to almonds so subbed the almond extract (1/2 teaspoon) for two teaspoons of vanilla. I browned the butter too. Halfway thru, I remembered I didn’t have milk and subbed 1/2 c heavy cream and 1/2 c water. I know…I can’t follow a recipe to save my life. But it came out perfect!! There is still half a pan left in the fridge and I don’t want to share any with my sibs!
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This looks amazing…can’t wait to try it! Would I be able to substitute almond milk for the regular milk, or would it taste too almondy? Also, what about using 1-to-1 GF baking flour for the all-purpose flour? Thanks!
I made this today… following the recipe, which is almost always impossible for me! Very nice! Interestingly creamy/cakes texture. Probably would prefer MORE lemon… next time!
I plan on making this for Easter and was wondering if it’s suppose to be served cold or fresh from the oven? Thanks!
This cake is absolutely delicious. I say that as someone who is very finicky about desserts and not the biggest fan of pudding. I love lemons, and was looking for a light cake that had bit of a different twist to it without being overly creative. The pudding aspect of this recipe did admittedly give me pause, but the beautiful photos convinced me to give it a try. I followed the recipe almost exactly with two small modifications: I reduced the amount of sugar to a bit over a 1/2 cup, and increased the amount of lemon juice by half a tablespoon. I wasn’t sure how thoroughly I was supposed to mix in the beaten egg whites, so I gently folded them in until they were well covered by the lemon mixture, but not pulverized until they disappeared. This resulted in a rather lumpy batter, which worried me a bit. However the cake came out looking exactly as shown in the pictures, with the pudding and bread parts nicely separated. It was the perfect level of sweetness and tartness, with an overall airy consistency. I could not stop eating it, and am looking forward to making this cake many more times.
Thanks for such a nice recipe for lemon almond pudding cake. It’s really nice and great in taste. Really amazing
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Pudding cake recipe 🍰 🍰🍰🍰
I made this for Mother’s Day yesterday (and doubled it in a 9 x 13) and it turned out perfectly! My mom was so sad there were no leftovers so it will definitely be a repeat dessert!
If you bake this recipe in a water bath, the pudding is fabulous and the cake part is light and fluffy. It is the way I learned from an old Vermont recipe book. Classic.
I’m always looking for easy dessert recipes and here’s one that truly delivers both on taste and effort. I have been making a bunch of HSE recipes while quarantining at home, and this is yet another delicious one. I swapped out the almond extract for the Princess baking emulsion, which added a nice complexity. As others have noted, make sure not to overmix to ensure the pudding layer develops. Mine came close to being just cake. I know better for next time. I will keep this as my go-to I-need-an-easy-yet-showy recipe.
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Just made this Sunday for my daughters birthday! It was delicious! Very light! I did bake it in a hot water bath like another had suggested. Very yummy!
I’ve made the lemon pudding cake for years and it’s a favorite at this time of year. One tip: Use a water bath for silkier, lighter texture. Instead of a pie plate, bake it in a shallow casserole dish set in a 9 x 13 metal baking pan with hot tap water about 1-inch high. The consistency will fluffier and less eggy.
Hi! I’m making this tomorrow and wondering if you ever prepped this the night before and how it turned out.. thanks!