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.
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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