Easy Lemon Pudding Cake

This easy, syrupy lemon pudding cake is the ultimate easy dessert. Served with vanilla ice cream or a splash of cream, it’s just delightful and like eating a bowl of sunshine.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Butter. 
• Sugar. 
• Golden syrup. Maple syrup or honey can be substituted.
• Lemon juice and zest. 
• Flour.
• Milk.
• Eggs.
• Baking soda / Bicarbonate of soda.
• Salt.
• Vanilla.

How to make lemon pudding cake

1. Mix the batter: Melt together the butter, sugar, golden syrup, lemon juice and zest. Pour into a large mixing bowl and allow to cool. Whisk in the eggs and vanilla. Sift together the dry ingredients then whisk into the lemon mixture, alternating with the milk, until you have a smooth batter.
2. Bake the pudding: Grease an oven-proof dish (the dish I used was approximatley 25cmx15cm and 10cm deep) then pour the batter into the dish. Transfer to the oven and bake for 30-40 minutes or until a skewer inserted comes out clean.
3. Make the syrup: In a small saucepan, melt the sugar, syrup, butter, lemon juice and zest together. Once the pudding comes out of the oven pour the syrup over and allow to absorb for 10 minutes before serving.

Can I make this ahead?

Yes, this is a great make-ahead dessert recipe. The pudding can be baked up to 2 days in advance and kept covered in the fridge. Reheat in the oven until hot throughout before serving.

Warm dessert recipes

1. Easy almond apple crumble
2. Apple tarte tatin
3. Baked hot chocolate pudding
4. Malva pudding with frozen custard