Lemon Pudding Cake

Lemon Pudding Cake

This lemon pudding cake recipe is made with two layers: light and airy soufflé-like sponge cake sits on top of luscious and tangy lemon curd. But don’t worry! There’s no need to make two different recipes for both the cake and the curd. Both are made from the same batter. Cool, right? Every bite of cake is light, tangy, creamy, and zippy. Access the recipe by supporting Hummingbird High on Patreon!

Why You Should Make Lemon Pudding Cake

Now let’s talk about all the reasons why you should make this lemon pudding cake… right now:

This lemon pudding cake is a modern twist on an old-fashioned recipe.

Lemon pudding cakes first became popular in the United States thanks to the Boston Cooking-School Cook Book by Fannie Farmer. (Coincidentally, this was also the first cookbook to provide quantities in measuring cups!) However, the original recipe can be traced as far back to 17th century England, where it was served as a popular dessert.

Despite its long history, the recipe remains suited for modern tastes. I mean, what’s not to like with a light-and-airy sponge cake served with warm lemon curd? That being said, I did update the recipe to incorporate some more “modern” techniques I’ve learned from my years of baking: rubbing fresh lemon zest into the sugar makes a more flavorful cake, and using a whisk to help fold in ingredients makes your life easier. Learn more in the recipe!

This lemon pudding cake comes together quickly and easily.

Despite the fact that lemon pudding cake has two distinct components (sponge cake and lemon curd, duh), it’s made from just one batter! How? The recipe instructs you to place the cake pan full of batter in a roasting pan halfway full of water. The half of the pan submerged in the water bakes into the lemon curd, whereas the half of the pan above it bakes into the light and airy sponge cake. How cool is that?

So really, think of this lemon pudding cake as a 2-for-1 type of recipe. You get two “different” desserts, all for the work of one! All things considered, the recipe comes together quickly and easily.

This lemon pudding cake stores well.

Because of its lemon curd layer, this lemon pudding cake stays fresh and moist for days! The best part? Although it’s wonderful fresh and warm from the oven, it’s also delicious served chilled after a day in the refrigerator. I feel like its flavors intensify and it becomes more lemony!

Lemon Pudding Cake: An Exclusive Recipe for Patreon Supporters

Now that I’ve convinced you to make this lemon pudding cake, I have some potentially bad news. You’ll need to support me on Patreon to access the recipe. Before you click out, please either learn more about why I started a Patreon.

But the TL/DR is this: Patreon supporters of Hummingbird High get exclusive access to extra recipes like this one with a basic $1 or $5 subscription. Supporters also have the exclusive ability to choose the recipes I develop for Patreon by participating in a monthly poll. Previous recipes have included:

• Blueberry Scones (Small Batch)
• Yellow Sheet Cake with Chocolate Frosting (Small Batch)
• Cinnamon Rolls (Small Batch)
• Mini American Flag Cake
• No Bake Cheesecake Bars (Small Batch)
• Peach Crumb Bars (Small Batch)
• Pumpkin Snickerdoodles
• Baked Apple Cider Donuts
• Peppermint Bark Oreos
• Gateau Basque
• Blood Orange Drizzle Cake
• Small Batch Baileys Brownies

And now, this lemon pudding cake. Hooray!

Why Becoming a Patreon Supporter Helps Me Create Recipes

By becoming a patron of Hummingbird High, you are enabling me to keep developing the baking recipes that you have been using and relying on during these critical times. You’ll also enable me to shift my focus away from pitching to sponsors and working on branded content, and instead spend more time creating recipes and tutorials that are specifically made for you and your needs. You can see examples of this work on these recipe blog posts for Small Batch Brownies, Small Batch Blueberry Muffins, and Small Batch Lemon Poppy Seed Muffins.

I’m hoping that, through Patreon, I can continue to develop more personalized recipes thanks to the generous support of viewers and readers like you. Please learn more by either heading to my Patreon page. If you’re unable to financially support my work right now, don’t worry! I completely understand—it’s a tough time out there for everybody. Check out this blog post about the other ways you can support my work for FREE with nothing more but a few minutes of your time.

Stay safe and healthy, and thank you for your support!

More (Free!) Lemon Recipes

• Atlantic Beach Pie Recipe
• Coconut Lemon Saffron Panna Cotta
• Lemon Drizzle Cake
• Lemon Sugar Cookie Crumb Pie
• Raspberry Lemon Lofthouse Cookies
• Raspberry Lemon Snickerdoodles
• Small Batch Lemon Poppy Seed Muffins
• Tangy Meyer Lemon Sugar Cookies

More (Free!) Fun Sheet Cake Recipes

• Baileys Tres Leches Cake
• Banana Tres Leches Cake
• Potluck Chocolate Sheet Cake
• Small Batch Funfetti Sheet Cake
• Strawberry Yellow Sheet Cake
• White Chocolate and Raspberry Sheet Cake

NO TIME TO BAKE?!

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.

LEARN MORE >