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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I appreciate you so much!
No, but really, this is an incredibly excellent breakfast. Trust me.
75 Comments on “Lemon Almond Pudding Cake.”
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this looks delicious! i don’t think you mentioned when to add the sugar/flour mixture to the rest of the batter. maybe i’m just missing it..
I am confused as to when the flour mixture is added also.
ah so sorry guys! you stir it into the lemon mixture. i fixed it, thanks!!
Calories? Nutritional values?
My 5 yr old daughter chooses lemon cake every year for her birthday. Lemon bars, lemon bread and lemon muffins are her favorite. At the frozen yogurt shop? Lemon every single time.
I’ve liked lemon my whole life! Sour was my jam over anything chocolate all the way through high school, I think.
When I was very young (around 18months) my parents took me on a flight to visit family, and I was messing around and took a lemon slice out of my Mum’s drink and starting eating it. Since then I have loved lemons and anything tart, I was always the kid ordering lemon sorbet at a restaurant when other kids had chocolate cake. My Mum tell’s everyone it was because it was from her vodka tonic!
really interested in eating this right now
My grandmother makes something really similar to this but without the almond. I’m such an almond freak so I know I’ll love this version!
I loved lemon as a kid, but then again, sweet tarts were my favorite candy, so that could be why…. I will make this for Easter (immediately thought of this before even reading the post)!
also loved lemon as a kid. lemon sorbet was my favorite, and i had a thing for those super sour warheads.
This looks AMAZING! I can’t wait to do this for Easter (or sooner – why wait?)! My mom being Lebanese-Armenian, lemon runs in her blood so even as a kid I’ve always adored lemon desserts.
Just a question, though… is the butter supposed to be melted or at room temperature? It’s says room temperature in the ingredients list but then it says melted in the directions… Thanks Jessica!
Lemon Bars are my first love. Sidenote: Bars are another Minnesota thing. It was THE FIRST thing I learned to bake on my own, and the first thing I ever made from a recipe (Betty Crocker Cookbook circa 1987 purchased for a quarter from a garage sale). So at the tender age of 7 my favorite desserts were ice cream and lemon bars. Second Sidenote: If I was an oatmeal person, I bet this would be delightful on a bowl of oatmeal for brekkie!
This looks and sounds absolutely delicious. I’m definitely saving this recipe for my holidays after my exams!
I love lemon desserts, too! It’s my favorite after chocolate/peanut butter
This looks amazing – I love lemon cake! x
This looks incredible and this time of year, lemons taste so fresh and brighten any dish or recipe they’re used in!
When I was a kid, dessert wasn’t dessert unless it was chocolate! Thankfully, my tastes have evolved. This looks delicious! Think I need to double it to serve 6 or just make two maybe?
When lemon desserts are done right, they’re luxuriously divine.
I totally agree that lemon must be an acquired taste. I would always choose chocolate desserts over lemon but now I’m so obsessed with anything refreshing and lemon-y. This looks dreamy!
So do you have a recipe for that Texas sheet cake ? ! I’ve never been able to replicate my grandmother’s western PA “Texas” sheet cake. I loved it so much when I was a kid.
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Yumm,,,Photos sound amazing. Main think in this recipe that is taste of lemon . Lemon is the hero of this recipe. All ingredient are very healthy. Last night i made it and my mom dad really like it.
Thank you! Was looking for a quick dessert for dinner guests – much appreciated. I’m not a cook – hopeless in the kitchen but this sounds doable for me. Fingers crossed!
Alton Brown did a show on bitter foods and we are born with the love of sweets. Children do not enjoy bitter until well into their teens and some even later than that. So I guess it is a “thing” in all human beans!
My sister always gave my mom a hard time because she got a pudding cake every birthday… though, in her defense, the ones she had looked nothing like this gorgeous creation. She’d probably be all over this.
Your recipe says to add the salt to the flour & sugar and then later it also says to add the salt to the egg whites. Should salt be added twice or only once?
I made this recipe tonight and noticed the same thing, but had already added it into the dry ingredients. So I did not add any more salt. I will next time cut back on the sugar , as it seemed a little too sweet. I also did not get as much pudding at the bottom as the picture shows. It was good though.
I have always preferred lemon desserts over any other flavor, except maybe coconut or strawberry :) I never cared for chocolate as a kid. I would eat it… but it was never my first choice. Even ice cream! But now that I’m older, I’ve noticed sometimes chocolate hurts my stomach and I don’t tolerate it well. So maybe that was my kid body’s way of telling me haha
This looks amazing. Can’t wait to try this recipe out!
Bring on the lemon! Lemon bars, lemon cake, and now lemon pudding cake! I am sure this will quickly go to the top of my baking list!
Just made this! My husband just ate half the pan, which is very unusual for him! Super light, great flavor, and easy to make!
In Australia and NZ this is an old fashioned classic that we call ‘Lemon Delicious Pudding’. Served with a dollop of thick cream, it’s one of my all-time favorites. My mum and both my grandmothers used to make it often because it’s quick, easy and pretty much foolproof. I think mum uses vanilla instead of almond but I really like the idea and I’ll be interested to see if the almond adds an extra dimension.
hey girl- this is right up my alley! I love lemon stuff! I don’t remember if I did when I was a kid but I do remember that Little Debbie’s used to make lemon bars!! They were so yummy! Do you remember those?
I love lemon + almond! Made this last night, it was perfect after a (perhaps too) big dinner.
This looks like an amazing dessert! Love everything with lemon in it basically haha, yum!
I love a good lemon dessert. I do tend to forget about them, though! This looks perfect for Easter! :)
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This turned out perfectly. So lemony and bright and addictive!
I love everything lemon! We have milk allergies in our house. Do you think I could substitute almond milk or coconut milk for the whole milk?
Don’t forget the Meyer lemons!!! Go on, be bold, be fabulous: you’ll LOVE it!
I love lemon desserts! I am guilty of the “lets have something lemon, I don’t want a heavy dessert” thought process. They are usually not light, but I love the fresh taste of the lemons.
Tried the lemon almond pudding cake this afternoon. Husband loved it. Really easy to make! Thanks! – TB
I couldn’t agree more, as a child I never would have chosen a lemon dessert now I can’t seem to get enough! This looks so tasty and a real crowd pleaser :)
Made this today with my 4 year old daughter. We already ate more than half of it!
This sounds amazing! As a a girl i loved lemon over chocolate, dessert wise. Nowadays im slowly coming over to chocolate desserts more but this might just swing me back around. I have got to make this!!
The batter seemed very liquid to me. I never make this kind of pudding cake. I assumed that the eggs would eventually stiffen the mixture, but since I doubted, I added a couple tablespoons of almond meal. Thought it couldn’t hurt. I’ll let you know how it turns out ! It’s still in the oven :)
Love love love lemon desserts and cakes!
This pudding cake is different form anything I’ve made in the past, but I’m so happy I tried it! It’s a bit like cake on the top and lemon curd on the bottom. Absolute delicious and easy to make. Thanks!
I made this today, and I absolutely loved it!!
Wondering if you can substitute Almond Flour for the All Purpose Flour?
My mom always made this desert especially for me during Sunday lunch… English style. I always had a taste for lemons, oranges, limes, nectarines in deserts and cakes. I know everyone else prefers chocollate, but I’m probably the exception to the rule. I’ll always prefer an orange cake before a chocolate one… nope… it doesn’t matter if the chocolate cake is the best on earth as I’ll still prefer the citrus variety in cakes and deserts.
Thank you so much for bringing back precious memories with this recipe as my mom is 85 years old and lost the urge to stand behind a stove and prep meals. I’ve looked everywhere for this recipe and finally found it! Will probably make this for my wife and children for life.
Can the milk be substituted for almond milk? And if so, are there any other adjustments I should make to get the right consistency?
I’ve made this three time now, always with unsweetened almond milk and it is devine! I double the almond extract and double the lemon zest. It’s very hard not to eat it all in one go. Amazing!!!!