Description
A dreamy lemon dessert that creates its own layers while baking—golden cake on top, gooey lemon filling below. Simple, citrusy, and totally irresistible.
Ingredients
Base:
½ cup (1 stick) unsalted butter, melted in baking dish
1 cup all-purpose flour (or self-rising flour – skip baking powder)
1½ tsp baking powder
¼ tsp salt
1 cup granulated sugar
Liquid:
1 cup buttermilk (or whole milk + 1 tbsp lemon juice as a substitute)
1 tsp vanilla extract
1 tsp lemon extract (optional, for more lemony flavor)
Topping:
1 can (21–24 oz) lemon pie filling or lemon curd
Optional Garnish:
Powdered sugar
Fresh berries
Whipped cream or vanilla ice cream
Instructions
Preheat oven to 350°F (175°C). Place the butter in a 9×9″ (or 9×13″ for more servings) baking dish and melt in the oven while it preheats.
In a bowl, whisk together flour, baking powder, salt, and sugar. Add in buttermilk, vanilla, and lemon extract. Stir just until blended—do not overmix.
Pour batter evenly over the melted butter in the baking dish—do not stir.
Spoon the lemon pie filling over the top in dollops—again, do not stir.
Bake for 45–55 minutes, or until the top is golden and the center is just set.
Let rest for 5–10 minutes before serving. Top with whipped cream or ice cream and a sprinkle of powdered sugar or fresh berries, if desired.
Notes
The cobbler “magically” creates its own layers while baking—light sponge on top, gooey lemon underneath.
Substitute a 1:1 gluten-free flour blend for a gluten-free version.
Use plant-based milk and butter for a dairy-free alternative.
Add lemon zest to the batter for an extra citrus kick.
Bake in individual ramekins for mini servings—adjust bake time to 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
