If you’ve never had a lemon pudding cake, you don’t know what you’re missing. It’s basically a lemon cobbler; delicious scratch made lemon pudding as the base with a homemade lemon cake batter on top that bakes to a gooey lemon dessert that is as sweet as it is sassy.
I lightened this tasty lemon treat up by subbing a lot of the sugar for natural sweetener. I like to use a cup-for-cup stevia based sweetener, but any sort you favor should work just fine. The unsweetened almond milk is also a good milk alternative for baking since it saves calories and comes out tasting great.
After this cake bakes, the lemony goodness on the bottom needs time to chill and thicken back up. But if you really can’t wait, there’s nothing wrong with eating it while warm either. The lemon pudding part will just be a lot more liquid than it otherwise would be.
Be sure to store leftovers in the fridge. Enjoy cold or warmed back up for 3-5 days. Like I said, it’s basically a lemon cobbler, so you really can’t go wrong either way!
TheSkinnyFork.com A tasty homemade lemon pudding with a lemon cake baked right over the top. It's all from scratch and perfect to add a bright bite to your day! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: 1/8th • Calories: 331 • Fat: 31 g • Saturated Fat: 8 g • Carb: 4 g • Fiber: 1 g • Protein: 9 g • Sugar: 3 g • Sodium: 494 mg
Pudding:
• 3/4 C. Natural Sweetener
• 1/2 C. Sugar
• 2 Tbsp. Corn Starch
• Pinch Salt
• 1 1/2 C. Water
• 3 Egg Yolks
• 3 Lemons, Zested & Juiced
• 4 Tbsp. Butter
Cake:
• 1/3 C. Butter
• 1/2 C. Natural Sweetener
• 1/2 C. Unsweetened Almond Milk
• 1 Whole Large Egg
• 1 Tsp. Vanilla
• 1 1/2 C. Flour
• 1 Tsp. Baking Powder
Directions:
Place the 3/4 C. sweetener, 1/2 C. sugar, 2 Tbsp. corn starch, and a pinch of salt together in a small sauce pan and whisk together.
Add in the 1 1/2 C. water, 3 yolks, half of the zest and the juice of three lemons.
Bring it all to a boil over a medium-high heat; stirring constantly.
Once boiling, allow it to boil for about 1 minute to thicken.
Remove from the heat and whisk in the 4 tbsp. butter.
Pour the lemon mixture out into the base of a large casserole dish (at least 10” across and 4” deep.)
Preheat the oven 350 degrees F.
Place the 1/3 C. butter and 1/2 C. natural sweetener into the base of a stand mixer and beat together for a couple of minutes until light and fluffy.
Add in the 1/2 C. milk, 1 egg, 1 Tsp. vanilla, and the remaining half of the lemon zest; beat together for a minute or two.
Reduce the speed to low and add in the 1 1/2 C. flour and 1 Tsp. baking powder; mixing only until combined.
Scoop the batter out over the lemon pudding and smooth it as best you can with the back of a spoon.
Place the dish into the oven to bake for about 45 minutes or until the edges are browning and the middle is set.
Once done, remove from the oven and allow to cool.
Divide evenly among bowls and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher