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!

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