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There are desserts that you try once and instantly know they’ll become a repeat favorite. This Lemon Pudding Cake with Cream Cheese is one of those. It’s the perfect blend of soft sponge, velvety creaminess, and bright citrus flavor. Every bite has a balance of sweet and tangy, light yet rich. If you love refreshing desserts that don’t overwhelm with heaviness, this cake is for you. The best part? It’s made with simple, accessible ingredients and doesn’t require complicated techniques. Whether you’re preparing it for a family gathering, Sunday afternoon treat, or even a celebration, it always impresses with its sunny flavor and beautiful texture.

Full Recipe

Ingredients

3 large eggs
120 g sugar (3/5 cup)
A pinch of salt
100 g flour (3/4 cup)
1 tsp baking powder
Baking pan: 18 x 28 cm (7 x 10.5 inches)
Bake cake at 180 °C (356 °F) top and bottom heat for 12–15 minutes

For the Lemon Pudding Layer

500 ml milk (2 cups)
2 eggs
1 large organic lemon
1 tbsp lemon peel
60 g cornstarch (1/2 cup)
140 g sugar (3/4 cup)
1 packet vanilla sugar (1 tbsp)
60 ml lemon juice (1/4 cup)
A splash of orange juice or juice of your choice
200 g cream cheese (4/5 cup)

Cooking Directions

Preheat the oven to 180 °C (356 °F) with top and bottom heat. Grease and line your baking pan (18 x 28 cm).
In a mixing bowl, beat the eggs with sugar and a pinch of salt until light, fluffy, and doubled in volume. This aeration is key to a soft sponge.
In a separate bowl, combine flour with baking powder, then gently fold it into the egg mixture. Take care not to deflate the batter.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 12–15 minutes until golden and springy to the touch. Allow the sponge to cool completely before adding the pudding layer.
For the pudding, heat the milk in a saucepan. Meanwhile, whisk together eggs, cornstarch, sugar, vanilla sugar, lemon peel, and both lemon and orange juice until smooth.
Slowly pour this mixture into the hot milk while whisking constantly. Cook over medium heat until thickened and creamy. Remove from the heat and let cool slightly.
Once the pudding is warm but not hot, beat in the cream cheese until fully incorporated, creating a smooth, tangy cream.
Spread the lemon pudding mixture evenly over the cooled sponge cake.
Refrigerate the cake for at least 3 hours, preferably overnight. This step allows the pudding to set and the sponge to absorb moisture, making it even more tender.
Slice into squares or rectangles and serve chilled. Garnish with a dusting of powdered sugar, lemon zest, or fresh berries if desired.

Nutrients

Calories: ~280 per serving
Protein: 6 g
Carbohydrates: 38 g
Fat: 11 g
Fiber: 1 g
Vitamin C: 15% DV

Why You’ll Love This Recipe

This cake is a sunshine-filled treat in every sense. The sponge base is light and airy, the lemon pudding is creamy and refreshing, and the cream cheese brings just enough richness to keep things indulgent. Unlike heavy chocolate desserts or dense cheesecakes, this one feels fresh and uplifting. You’ll also appreciate how it gets better with time—the longer it rests in the fridge, the more the flavors meld, and the sponge becomes wonderfully moist.

The Origins and Inspiration Behind the Dish

Lemon-based desserts have been beloved for centuries, especially across Europe, where citrus fruits were prized for their fresh flavor and long shelf life. This cake combines elements of a classic sponge, a pudding-like custard, and a cheesecake-style creaminess. It’s inspired by German and Central European layered cakes that rely on both texture and contrast. The addition of cream cheese is a modern twist that gives the pudding a silky finish and balances the sweetness perfectly.

Ingredient Spotlight

Eggs are the backbone of this cake, providing structure for both the sponge and the pudding. Sugar sweetens and stabilizes the egg foam for the sponge, while also giving the pudding its smooth sweetness. Flour and baking powder create a light cake base, while cornstarch thickens the pudding into its creamy consistency. The lemon is, of course, the star—its peel and juice infuse the pudding with bright, refreshing tang. Cream cheese brings depth and a mild tang that cuts through the citrus and sugar beautifully.

Storage and Reheating Tips

This cake should always be stored in the refrigerator, covered with plastic wrap or kept in an airtight container. It will keep well for up to 4 days. The flavors intensify with time, so don’t hesitate to prepare it the night before serving. Since this is a chilled cake, reheating is not necessary—in fact, serving it cold is part of the experience. If you need to store it longer, freeze individual slices wrapped in cling film and foil for up to 1 month. Thaw in the fridge before serving.

Common Variations to Try

You can easily tweak this recipe to suit your preferences. For a tropical twist, substitute lemon with lime or passion fruit. If you love berries, fold in fresh raspberries or blueberries into the pudding before spreading it on the sponge. A coconut variation can be made by replacing part of the milk with coconut milk. For an extra indulgent version, top the pudding layer with a thin glaze of melted white chocolate or a layer of whipped cream.

Pairing Recommendations

This cake pairs beautifully with light, refreshing drinks. Try it with a cup of green tea, chamomile tea, or a chilled glass of sparkling water with lemon. For coffee lovers, pair with a mild cappuccino or latte to balance the citrus tang. If serving at a party, it complements a glass of sparkling wine or prosecco perfectly. For a more indulgent pairing, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Health Benefits

While this is a dessert, it offers some nutritional perks. Eggs provide protein and essential vitamins, while milk contributes calcium and vitamin D. Lemons are rich in vitamin C and antioxidants, which support immune health. Cream cheese, though rich, adds a source of healthy fats in moderation. Plus, this cake is lighter than many cream-based desserts, making it a refreshing option when you want something sweet without feeling overly heavy.

Conclusion

This Lemon Pudding Cake with Cream Cheese is the kind of dessert that brings joy with every bite. Bright, creamy, and incredibly satisfying, it’s a treat that feels homemade and comforting, yet elegant enough for special occasions. Its balance of flavors—sweet, tangy, and just a hint of richness—makes it stand out from the usual dessert table. Whether you’re baking for your family, hosting friends, or simply craving something citrusy and delicious, this cake is a winner. Chill it, slice it, and enjoy the burst of lemony goodness that melts in your mouth.