A Refreshing Dessert

Spelt Lemon Pudding Cake is a light, citrusy dessert with a soft, moist centre. The spelt flour adds a subtle nutty flavour while keeping the cake tender. Perfect for teatime, dessert, or a light summer treat.
Easy to make and naturally uplifting with fresh lemon zest and juice. Pairs beautifully with a dollop of cream or fresh berries.

Why This Cake Works

Spelt flour maintains a soft texture without weighing the cake down. The lemon juice and zest give a fresh, bright flavour. Baking in a shallow dish allows a gentle pudding effect to form. Sugar balances the citrus tang for a lightly sweet finish. Quick and fuss-free, yet impressive in presentation.

Related Recipes

Spelt White Chocolate Cranberry Cookies

57 mins Easy

Spelt Rhubarb and Ginger Loaf Cake

1 hr 30 mins Easy

Spelt Apple Cider Doughnuts

40 mins Easy

Print Recipe

quick bake

Spelt Lemon Pudding Cake

Author: Valentina Cuisine: British Courses: Dessert Recipe Keys: L light cake P pudding cake S spelt lemon cake Z zesty dessert

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Estimated Cost: £ 4 Calories: 220

Best Season: Summer, Spring

Description

Light and zesty Spelt Lemon Pudding Cake with a moist, pudding-like centre. Simple, refreshing, and full of flavour, perfect for afternoon tea or dessert. Easy to prepare and deliciously tender with natural lemon freshness.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Cake

• 150 g spelt flour
• 1 tsp baking powder
• 80 g caster sugar
• 2 large eggs
• 100 ml milk
• 50 g unsalted butter (melted)
• 1 Zest of lemon

Lemon Sauce

• 100 ml lemon juice (fresh)
• 50 g caster sugar
• 25 g butter

Instructions

Preheat oven.

1. Heat oven to 180°C. Grease and lightly flour a small ovenproof dish.

Mix dry ingredients.

1. Combine spelt flour and baking powder in a bowl.

Prepare wet ingredients.

1. Beat eggs with sugar until light. Stir in melted butter, milk, and lemon zest.

Combine.

1. Fold dry ingredients into wet ingredients until smooth.

Pour and bake.

1. Pour batter into prepared dish and bake for 25–30 minutes until lightly golden and firm on top.

Make lemon sauce.

1. While baking, melt butter with sugar and lemon juice in a small pan. Remove from heat.

Serve.

1. Pour warm lemon sauce over cake. Serve immediately, optionally with cream or berries.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 5g25%

Cholesterol 60mg20%

Sodium 80mg4%

Potassium 120mg4%

Total Carbohydrate 30g10%

Dietary Fiber 2g8%

Sugars 18g

Protein 5g10%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Use freshly squeezed lemon juice for the best flavour.
• Cake is best served warm with sauce for maximum pudding effect.
• Avoid overbaking to maintain a soft centre.

---

Optional Substitutions & Variations

• Replace milk and butter with plant-based alternatives for a vegan version.
• Add poppy seeds to the batter for texture.
• Drizzle with a lemon glaze instead of sauce for a slightly different finish.
• Top with berries or candied lemon peel for garnish.

---

Storage & Make-Ahead Tips

• Best served fresh; keeps 1 day in an airtight container.
• Sauce can be prepared in advance and reheated.
• Reheat gently in oven or microwave to refresh pudding texture.

Keywords: spelt lemon cake, pudding cake, zesty dessert, light cake