This magic lemon cobbler bakes into its own golden crust with a soft, lemony center 👇👇
Why I Love This Recipe
This cobbler is pure comfort. It’s got that old-school charm of a Southern dump cake, but with bright lemon flavor and a buttery top that gets perfectly crisp in the oven.
- One bowl + one dish – no need to pre-cook or layer anything
- Lemon lovers' dream – zesty, tangy, and just sweet enough
- Magically separates while baking – pudding on the bottom, golden cake on top
- Make-ahead friendly – even better the next day
This budget-friendly, family-friendly dessert is made from pantry staples + lemon, and it’s one of those healthy homemade recipes that feels like a special treat.
Next up – Recipe Ingredients below 👇👇
Recipe Ingredients
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 cup buttermilk – or whole milk
- 2 tsp vanilla extract
- 1 lemon, zested and juiced
- (about 1 Tbsp zest + just under ¼ cup juice)
- 1 (18 oz) can lemon pie filling – or lemon curd
Topping options:
- Powdered sugar, whipped cream, vanilla ice cream, lemon slices
Step-By-Step Instructions 👇👇
STEP 1: Make the Batter
In a medium bowl, whisk together 1 cup flour, 2 tsp baking powder, ¼ tsp salt, and ¾ cup sugar. Add 1 cup buttermilk, 2 tsp vanilla, lemon zest, and lemon juice. Whisk until a smooth batter forms.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: Melt the Butter
Preheat the oven to 350°F. Add ½ cup butter to a 9×9-inch baking dish and place it in the oven for 3–4 minutes, just until melted. Carefully remove and set aside.
STEP 3: Layer the Cobbler
Pour the batter evenly over the melted butter in the baking dish. Don’t stir! Spread the lemon pie filling carefully and evenly over the batter.
STEP 4: Bake
Bake for 45–55 minutes, or until the top is golden and puffed with a slightly crisp edge. Let cool for at least 10 minutes before serving.
What it Tastes Like
- This cobbler has a bright, bold lemon flavor from the fresh zest and juice.
- The top is crispy and buttery, the middle is soft and cakey, and the lemon layer forms a gooey, tangy filling at the bottom. Every bite is warm and spoonable, like a mash-up of cake, pudding, and lemon bars.
Recipe Tips
- Don’t mix the layers – the magic happens when they stay separate
- If using lemon curd, spoon it gently to avoid disturbing the batter
- Start checking at 45 minutes—the top should be golden and set
- Use real lemon zest—this is what makes the lemon flavor pop
- Let sit for 10–15 minutes to thicken before serving
Variations and Substitutions
- Use lemon curd for a richer, smoother filling
- Swap buttermilk for whole milk or plain yogurt
- Add ½ tsp almond extract with the vanilla for a bakery-style twist
Craving something refreshing to go with it? Pair this magic lemon cobbler with a glass of Homemade Lemonade—a bright, citrusy combo that always works.
How To Store
- Fridge: Store covered for up to 4 days
- Reheat: Microwave individual servings for 20–30 seconds
- Freezer: Not recommended—texture changes too much when thawed
Want more lemon desserts? Try one of these favorites:
FAQs
A 9×9-inch baking dish works best. You can also use an 8x8—just add a few extra minutes to the bake time.
Yes! It’s even better the next day. Just store in the fridge and reheat before serving.
Lemon pie filling or curd works best—pudding will make the texture too runny.
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Magic Lemon Cobbler
Ingredients
- ½ cup 1 stick unsalted butter
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 cup buttermilk - or whole milk
- 2 tsp vanilla extract
- 1 lemon - zested and juiced (1 Tbsp zest + just under ¼ cup juice)
- 1 18 oz can lemon pie filling - or lemon curd
Instructions
- Preheat oven to 350°F. Add butter to a 9×9-inch baking dish and place in oven to melt (3–4 minutes). Remove.
- In a bowl, whisk together flour, baking powder, salt, and sugar. Add buttermilk, vanilla, lemon zest, and juice. Mix until smooth.
- Pour batter over melted butter. Do not stir.
- Spoon lemon pie filling or curd evenly over the top.
- Bake 45–55 minutes or until golden and puffed. Let sit 10–15 minutes before serving.
Recipe Notes:
- Don’t stir batter and butter
- Use real lemon zest for best flavor
- Let cool slightly to allow filling to set
- Serve with powdered sugar, ice cream, or whipped cream
- Best eaten warm, but even better the next day!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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