This extraordinary lemon pudding cake combines the best of both worlds: a tender, fluffy cake base with a luscious lemon pudding center, all topped with coconut flakes for the perfect finishing touch. This unique three-layer dessert will become your go-to recipe for special occasions and everyday indulgence alike.
What Makes This Lemon Cake Special
Unlike traditional lemon cakes, this recipe features a revolutionary baking technique that creates distinct layers of flavor and texture. The creamy lemon pudding center provides a burst of citrus flavor, while the cake layers offer the perfect tender crumb. The coconut topping adds a delightful tropical note that complements the bright lemon flavors beautifully.
Ingredients
For the Lemon Pudding Layer
- 1 large egg
- 50g (1.76 oz / 1/4 cup) granulated sugar
- 40g (1.41 oz / 1/3 cup) cornstarch
- Juice of 1 fresh lemon (approximately 3-4 tablespoons)
- Zest of 1 lemon
- 300ml (10.14 fl oz / 1 1/4 cups) whole milk
For the Cake Batter
- 2 large eggs
- 100g (3.52 oz / 1/2 cup) granulated sugar
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- 120ml (4.05 fl oz / 1/2 cup) vegetable oil
- 120ml (4.05 fl oz / 1/2 cup) whole milk
- 220g (7.76 oz / 1 3/4 cups) all-purpose flour
- 15g (0.5 oz / 1 tablespoon) baking powder
For Assembly and Topping
- 2-3 tablespoons melted butter
- 3-4 tablespoons grated coconut flakes
Step-by-Step Instructions
Preparing the Lemon Pudding
Begin by creating the heart of this cake: the lemon pudding layer. In a medium saucepan, whisk together the egg, sugar, cornstarch, fresh lemon juice, and lemon zest until well combined. Gradually add the milk while whisking continuously to prevent lumps from forming.
Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk, until it begins to thicken and comes to a gentle boil. The pudding should coat the back of a spoon when ready. Remove from heat immediately and cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool completely while you prepare the cake batter.
Making the Cake Batter
Preheat your oven to 200°C (392°F). Grease a 20-22cm (8-9 inch) round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy, approximately 3-4 minutes with an electric mixer. Add the vanilla extract, oil, and milk, mixing until well incorporated. The mixture should be smooth and homogeneous.
In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a whisk or wooden spoon, being careful not to overmix. The batter should be smooth but still light.
First Baking Stage
Pour exactly half of the prepared cake batter into your greased baking pan, spreading it evenly with a spatula. Place in the preheated oven and bake for exactly 15 minutes at 200°C (392°F). The first layer should be set but still slightly soft to the touch.
Adding the Pudding Layer
Remove the partially baked cake from the oven and immediately spread the cooled lemon pudding evenly over the surface. The cake should still be warm, which helps the layers bond together during the final baking stage.
Final Assembly and Baking
Carefully spoon the remaining cake batter over the pudding layer, spreading gently with a spatula to ensure even coverage. Don’t worry if the layers mix slightly at the edges – this creates beautiful marbled effects.
Reduce the oven temperature to 190°C (374°F) and return the cake to the oven for an additional 25 minutes. The top should be golden brown and spring back lightly when touched.
Finishing Touches
While the cake is still warm, brush the entire surface with melted butter and generously sprinkle with coconut flakes. The warm cake will help the coconut adhere beautifully and create an attractive golden finish.
Allow the cake to cool completely in the pan for at least 2 hours before attempting to remove or slice. This cooling time is crucial for the layers to set properly and prevent the pudding from running out when cut.
Nutritional Information
Serving Size: 1 slice (serves 8-10) Preparation Time: 30 minutes Baking Time: 40 minutes total Total Time: 3 hours (including cooling)
Per Serving (approximate):
- Calories: 285
- Carbohydrates: 42g
- Protein: 6g
- Fat: 11g
- Fiber: 1g
- Sugar: 24g
- Sodium: 180mg
- Vitamin C: 8mg (from lemon)
Recipe Variations and Substitutions
Citrus Variations
Transform this recipe by substituting the lemon with other citrus fruits. Orange zest and juice create a sweeter, more mellow flavor profile, while lime provides a more intense, tropical taste. For a sophisticated twist, try using Meyer lemons when in season for their unique floral notes.
Dairy-Free Adaptations
Replace the whole milk in both the pudding and cake batter with unsweetened almond milk, coconut milk, or oat milk. When using coconut milk, the cake will have a subtle tropical flavor that complements the coconut topping perfectly.
Gluten-Free Options
Substitute the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. Almond flour can be used for a portion of the flour replacement to add richness and a subtle nutty flavor.
Flavor Enhancements
Add a teaspoon of lemon extract to intensify the citrus flavor, or incorporate fresh herbs like thyme or lavender for a sophisticated twist. A tablespoon of poppy seeds in the cake batter creates a delightful textural contrast and classic flavor combination.
Topping Alternatives
Instead of coconut flakes, try chopped toasted almonds, crushed amaretti cookies, or a simple dusting of powdered sugar. For special occasions, a light lemon glaze made with powdered sugar and lemon juice adds elegance.
Storage and Serving Tips
This lemon pudding cake is best stored covered in the refrigerator and consumed within 3-4 days. The flavors actually improve after the first day as they meld together. For optimal taste, allow the cake to come to room temperature for 15-20 minutes before serving.
The cake can be frozen for up to one month when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, this cake actually improves in flavor when made a day ahead. The lemon pudding layer infuses the cake layers with moisture and flavor. Store covered in the refrigerator and bring to room temperature before serving.
Why is my pudding layer not setting properly? The most common issue is not cooking the pudding long enough or at too low temperature. The mixture must come to a full boil while stirring constantly to activate the cornstarch. If your pudding seems thin, return it to the heat and cook for an additional 1-2 minutes while whisking vigorously.
Can I use a different size pan? While a 20-22cm pan is ideal, you can use a 23cm (9-inch) pan, though the layers will be slightly thinner. Reduce the baking time by 2-3 minutes for each stage. Smaller pans will require longer baking times and careful monitoring to prevent overbaking.
What if I don’t have vanilla sugar? Regular granulated sugar works perfectly fine. If you want to replicate the vanilla sugar flavor, add an extra 1/2 teaspoon of vanilla extract to the cake batter. Alternatively, you can make vanilla sugar by storing a vanilla bean in a jar of sugar for several weeks.
How do I know when the cake is properly baked? The cake is done when the top is golden brown and springs back lightly when gently pressed with your finger. A toothpick inserted into the cake layer (not the pudding center) should come out with just a few moist crumbs attached. The pudding center will remain soft, which is exactly what you want.
This exceptional lemon pudding cake represents the perfect marriage of technique and flavor, creating a dessert that’s both impressive and achievable for home bakers. The unique layered structure and bright citrus flavors make it an ideal choice for spring gatherings, summer picnics, or any time you want to create something truly special in your kitchen.