Lemon Blueberry Cake: Add fresh or frozen blueberries to the cake batter for a burst of fruity flavor.
Lemon Coconut Cake: Incorporate shredded coconut into the cake batter for an added texture and flavor twist.
Lemon and Strawberry Layer Cake: Layer the cake with fresh sliced strawberries or a strawberry jam filling along with the lemon pudding for a fruity, tangy dessert.
FAQ:
1. Can I use a different type of milk for this recipe?
Yes! You can substitute regular milk, almond milk, or oat milk for the buttermilk in the cake batter. Just ensure that the consistency and flavor remain balanced.

2. Can I make this dessert in advance?
Absolutely! You can prepare the cake and pudding a day ahead, store them separately, and assemble them just before serving. This allows the flavors to develop and meld together.

3. Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch, though the taste might not be as vibrant. Fresh lemon zest is also key for optimal flavor.

4. How can I make the pudding thicker or thinner?
If the pudding is too thin, return it to the stove and simmer a little longer, stirring constantly. If it’s too thick, you can whisk in a little extra milk until you reach your desired consistency.

With its light, refreshing flavor and creamy texture, this lemon cake with lemon pudding will become a crowd-pleaser in no time. Perfect for lemon lovers and anyone craving a sweet, citrusy treat!