Finding a dessert that looks impressive but is actually easy to portion out can be a challenge. These Lemon Cakes solve that by baking individual servings directly in jars, making them perfect for sharing.
These cakes are built to be light and refreshing. By baking them in glass jars, you get perfectly portioned treats that are easy to store and serve. The combination of a soft cake base, a smooth vanilla pudding center, and a bright lemon frosting creates a balanced dessert that isn’t overly sweet. It is a reliable way to serve a crowd without needing to slice a full cake.
Ingredient Notes
Unsalted butter: Make sure it is softened to room temperature so it creams properly with the sugar.
Fresh lemon juice: Using fresh juice instead of bottled makes a noticeable difference in the brightness of the flavor.
Heavy cream: Keep this chilled until the very last second before whipping to ensure it reaches the right consistency for the frosting.
Lemon Cakes
Lemon Cakes
These individual jar cakes feature moist lemon sponge layered with creamy vanilla pudding and topped with a bright, zesty whipped frosting.
Preheat your oven to 375 degrees F and lightly coat the inside of twelve 8-ounce glass jars with non-stick cooking spray.
Whisk the flour, baking powder, and salt together in a medium bowl.
In a separate large bowl, beat the butter and sugar with an electric mixer until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the lemon zest and vanilla extract.
Mix in half of the flour mixture, followed by half of the milk and lemon juice, beating until just combined.
Add the remaining flour mixture, then the remaining milk and lemon juice, mixing until the batter is smooth.
Divide the batter evenly among the prepared jars, filling each about one-third of the way full.
Arrange the jars on a baking sheet so they do not touch and bake for 17 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes bake, combine the sugar, cornstarch, and salt for the pudding in a saucepan.
Whisk in the milk and cook over medium-high heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
Remove the pudding from the heat, stir in the butter and vanilla, and place in the refrigerator to cool.
To make the frosting, beat the heavy cream in a chilled bowl until it begins to thicken, then gradually add the confectioners’ sugar and lemon juice while continuing to beat.
Increase the mixer speed to high and beat until the frosting holds soft peaks.
Once the cakes have cooled for 10 minutes, use a spoon to remove the top half of each cake and set it aside.
Spoon a portion of the cooled pudding into the center of each jar, then place the reserved cake top back on.
Finish by topping each jar with the lemon frosting and keep refrigerated until ready to serve.
Keyword Lemon Cakes
Variations
Top with fresh blueberries or raspberries for a pop of color.
Add a sprinkle of toasted coconut flakes over the frosting.
Garnish with a thin slice of fresh lemon for a professional look.
Storage
Keep these jars refrigerated at all times since they contain pudding and cream. They are best enjoyed within two days of assembly.
Common Questions I Get
Can I make these Lemon Cakes ahead of time?
Yes, you can prepare the pudding and bake the cakes a day in advance, but it is best to assemble them shortly before serving.
Do I have to use glass jars?
Yes, the recipe is designed for 8-ounce glass jars to provide the correct structure and portioning for the individual cakes.
How do I know when the pudding is thick enough?
The pudding is ready when it coats the back of a spoon without running off immediately.
If you make these, let me know how they turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
