There’s something magical about the contrast of tangy lemon and warm, buttery cake.
This Warm Lemon Cobbler has become a comfort staple in my kitchen—especially on cloudy days when I crave something sunny and nostalgic.
It’s soft, gooey at the bottom, and golden on top—like a self-saucing cake you didn’t know you needed.
Why I Love This Recipe
Tangy and sweet with just the right balance
Buttery edges and soft pudding-like center
One bowl and a baking dish—so easy!
Perfect with ice cream or whipped cream
Feels like a hug in dessert form
What You’ll Need (Ingredient Highlights)
Unsalted butter – Adds richness and helps create that crisp, golden edge
All-purpose flour – Base of the batter
Buttermilk or milk – For a tender crumb and slight tang
Vanilla and lemon extract – Boost the citrus flavor
Lemon pie filling or curd – Brings that luscious tart lemon layer
Granulated sugar – Sweetens and balances the tang
Baking powder – Helps the cobbler puff up beautifully
Pro Tips Before You Start
Don’t stir the batter once it’s poured over the butter—this creates the layered effect.
Warm the butter just until melted—don’t let it brown.
Lemon curd works great if you want a more intense flavor.
Serve slightly warm—texture and taste are best that way!
Add a scoop of vanilla ice cream for the ultimate contrast.
How to Make Warm Lemon Cobbler
Step 1: Preheat and Prep
Preheat your oven to 350°F.
Place the butter in a 9×9 inch baking dish and melt it in the oven for about 3–4 minutes.
Remove once fully melted.
Step 2: Make the Batter
In a medium bowl, whisk together flour, baking powder, salt, and sugar.
Add the milk, vanilla extract, and lemon extract (if using), then whisk until smooth.
Step 3: Assemble the Cobbler
Pour the batter directly over the melted butter in the dish.
Do not stir! Then, spoon the lemon pie filling or lemon curd evenly across the top.
Step 4: Bake
Bake for 45–55 minutes until the edges are golden and the top is set.
The bottom will remain pudding-like—this is exactly what you want!
Step 5: Cool and Serve
Let it cool slightly, then scoop into bowls.
Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of ice cream.
What to Serve It With
Vanilla ice cream or lemon gelato
Fresh berries or berry compote
A dusting of powdered sugar
Whipped cream or lemon zest curls
Variations / Substitutions
Use orange curd for a citrus twist
Try gluten-free flour for a GF version
Swap extracts – Almond extract pairs beautifully with lemon
Make mini versions in ramekins for individual servings
Add blueberries for extra fruitiness
Storage & Leftovers
Fridge: Store leftovers covered for up to 3 days
Reheat: Microwave individual servings for 30–40 seconds
Freezer: Not ideal—the pudding texture changes when thawed
Make ahead: You can prep the batter and filling separately, then bake fresh
FAQs
Can I use lemon curd instead of pie filling?
Yes! Lemon curd makes the flavor more intense and slightly silkier.
Why shouldn’t I stir the batter and butter?
Leaving them separate helps create distinct layers and a soft center.
What if I don’t have buttermilk?
You can use regular milk, or add 1 tsp lemon juice to whole milk as a substitute.
Can I use a different fruit filling?
Absolutely—peach or cherry pie filling also works well in this recipe.
Is it supposed to look gooey at the bottom?
Yes! That’s the magic—like a soft lemon pudding beneath a tender crust.
Can I double this recipe?
Definitely—just use a 9×13″ dish and add a few extra minutes to baking time.
How do I keep the top from over-browning?
Tent loosely with foil after 40 minutes if needed to prevent over-browning.
Final Thoughts
This Warm Lemon Cobbler is pure sunshine in dessert form.
With minimal effort, you get layers of golden cake and gooey lemon that feel bakery-worthy.
It’s bright, cozy, and guaranteed to bring comfort any time of year.
