This Magic Lemon Cobbler is a delightful treat that combines the perfect balance of tangy lemon pudding and a buttery, fluffy cobbler top. The magic happens as it bakes, transforming into a pudding-like base with a golden cobbler layer on top. It’s simple, sweet, and totally irresistible.
Why I’ll Love This Recipe
I love how easy it is to make this dessert. It requires just a few simple ingredients, and the process is nearly foolproof. The lemon flavor is bright and refreshing, and the way the layers magically form during baking is always fun to watch. It’s a comforting dessert that’s perfect for any occasion!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Butter
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Buttermilk (or whole milk)
- Vanilla extract
- Lemon extract (optional)
- Lemon pie filling or lemon curd
directions
- Preheat the oven to 350 °F. Place butter in a 9×9-inch baking dish and melt it in the oven for about 3–4 minutes.
- In a bowl, whisk together the flour, baking powder, salt, and sugar.
- Stir in the buttermilk, vanilla, and lemon extract (if using) until the batter is smooth.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon the lemon pie filling or lemon curd evenly over the batter.
- Bake for 45–55 minutes, until the edges are golden and puffed. The lemon filling will sink to the bottom, forming a pudding-like layer beneath the cobbler.
- Let it cool slightly, then serve warm with whipped cream, ice cream, or a dusting of powdered sugar.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Variations
- Use gluten-free flour in place of all-purpose flour to make it gluten-friendly.
- Substitute buttermilk with whole milk and a splash of vinegar.
- Add fresh lemon zest to the batter for extra citrus flavor.
- Try using different fruit pie fillings like blueberry, cherry, or peach for a twist on the classic lemon version.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I recommend warming individual servings in the oven at 350 °F for 10–15 minutes to keep the cobbler’s texture intact.
FAQs
How can I make buttermilk if I don’t have any?
Simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, and let it sit for about 5 minutes to create a quick buttermilk substitute.
Can fresh lemon juice or zest replace lemon extract?
Yes, I like to use the zest of one lemon and 2–3 tablespoons of fresh lemon juice for a more natural citrus flavor.
Can I make this ahead of time?
Absolutely! I can assemble it, refrigerate, and bake it later. Alternatively, I bake it ahead of time, chill it, and reheat before serving.
How do I reheat leftovers?
I usually warm leftovers in the oven at 350 °F for about 10–15 minutes to restore that fresh-baked texture.
Can I double the recipe?
Yes! If I double the ingredients, I use a 9×13-inch pan and bake it a little longer. I check it around 45 minutes, and then adjust as needed.
Conclusion
This Magic Lemon Cobbler is one of my go-to desserts whenever I’m craving something sweet and simple. The combination of tart lemon and soft cobbler is always a crowd-pleaser, and the fact that it’s so easy to make makes it even more appealing. It’s a dessert that’s sure to impress every time I make it!
Print
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A magically layered dessert where lemon pie filling creates a luscious pudding base beneath a golden, buttery cobbler topping—simple to prepare and irresistibly zesty.
Ingredients
- 1/2 cup (1 stick) butter
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk (or whole milk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
- 1 (21-ounce) can lemon pie filling or 1 cup lemon curd
Instructions
- Preheat oven to 350°F. Place butter in a 9×9-inch baking dish and melt in the oven for about 3–4 minutes. Remove from oven.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- Stir in buttermilk, vanilla, and lemon extract (if using) until smooth.
- Pour the batter evenly over the melted butter—do not stir.
- Spoon lemon pie filling or lemon curd evenly over the batter.
- Bake for 45–55 minutes until the edges are golden and puffed.
- Let cool slightly, then serve warm with whipped cream, ice cream, or a dusting of powdered sugar.
Notes
- For extra zing, add fresh lemon zest to the batter.
- Substitute a gluten-free flour blend for a gluten-free version.
- Use other pie fillings like blueberry, cherry, or peach for variety.
- Store leftovers in the fridge for up to 5 days.
- Reheat in a 350°F oven for 10–15 minutes to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 36g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
