Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Lemon Cobbler

Pin RecipeReview Recipe
piece of Lemon Cobbler on a plate
Bursting with tangy lemon flavor, this lemon cobbler recipe is an easy and refreshing dessert.
Jump to Recipe
Table of Contents
  1. Lemon Cobbler Ingredients
  2. How to Make This Lemon Cobbler Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This luscious lemon cobbler is like a ray of sunshine on your plate. A light and fluffy cake batter is baked with a tart lemon pie filling, and we have no doubt that you will be hooked from the first bite of this lemony dessert.

a piece of Lemon Cobbler on a plate with ice cream and a fork

Lemon Cobbler Ingredients

Lemon Cobbler raw ingredients that are labeled

You’ll need:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ cup sour cream
  • ½ cup whole milk
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • ½ cup salted sweet cream butter
  • 1 (22-ounce) can of lemon pie filling

SUBSTITUTIONS AND ADDITIONS

BUTTERMILK: You can substitute 1 cup of buttermilk for the sour cream and whole milk in the simple homemade cake batter.

LEMON: You can omit the lemon zest and increase the lemon extract to 1 teaspoon for this lemon cobbler with pie filling recipe.

PIE FILLING: You can substitute lemon curd for the lemon pie filling in this simple recipe.

FRUIT: You can add other fresh fruits like fresh blueberries, blackberries, or raspberries to your delicious lemon cobbler.

How to Make This Lemon Cobbler Recipe

OUR RECIPE DEVELOPER SAYS

This cobbler can be baked up to 6 hours ahead of time and then reheated later when you are ready to serve it.

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Using a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder. Set it aside.

flour, sugar, and baking powder whisked together in a bowl

STEP THREE: Using a small bowl, whisk together the sour cream and milk until smooth. 

sour cream and milk whisked together in a bowl

STEP FOUR: Whisk the milk mixture into the dry ingredients. Whisk in the lemon zest, vanilla extract, and lemon extract. Whisk until the mixture is smooth.

milk, dry ingredients, lemon zest, vanilla, and lemon extract whisked together in a bowl

STEP FIVE: Slice the butter into a 9×9-inch baking dish. Place in the oven for 5 minutes to melt the butter.

pieces of sliced butter in a baking dish and then melted butter in a baking dish

STEP SIX: Evenly spoon the cobbler batter on top of the melted butter.

PRO TIP:

Most cobblers start with the fruit or pie filling on the bottom. This magic lemon cobbler starts with the batter on the bottom, and it will amazingly switch places during baking.

cobbler batter poured on top of the melted butter in a baking dish

STEP SEVEN: Spoon the lemon pie filling on top of the cobbler batter layer, and smooth.

PRO TIP:

Do not stir the lemon filling into the batter.

lemon filling on top of then cobbler batter layer in a baking dish

STEP EIGHT: Bake for 50 to 55 minutes until the crust is golden brown. Allow the cobbler to cool slightly and serve while warm.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.

Lemon Cobbler baked in a baking dish

How To Serve

This perfect summer dessert is best served warm with a scoop of vanilla ice cream and whipped cream to make it an extra special dessert. Try adding a cold drink on the side to wash this delicious lemony dessert down.

Love lemon desserts? Our lemon bars and lemon lasagna both feature the same delightful citrus zing.

Storage

IN THE FRIDGE: Store any leftovers of this wonderful cobbler in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days.

IN THE FREEZER: We don’t recommend freezing this easy lemon cobbler recipe. The topping may become soggy and the lemon filling won’t freeze well.

Lemon Cobbler in a baking dish with a spoon

There’s something about the sweet and sour flavors of lemons that screams summer! Lemon dessert lovers will adore the tart filling and soft cobbler topping that magically starts on the bottom of the pan and ends up on top.

FREQUENTLY ASKED QUESTIONS

Can I substitute lemon pie filling with lemon curd?

If you prefer lemon curd, you can certainly make that substitution. Both have a delightfully tangy citrus flavor.

Can I freeze this lemon pie cobbler dessert?

We don’t recommend freezing lemon cobbler as the cake will become soggy once thawed.

Should the cobbler topping not be added after the lemon filling?

While it may seem odd, the instructions are correct! The cobbler topping starts on the bottom, and during baking, it will amazingly float to the top to give you a crisp topping poking through among the bright lemon filling.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
piece of Lemon Cobbler on a plate

Lemon Cobbler

5 from 2 votes
Bursting with tangy lemon flavor, this lemon cobbler recipe is an easy and refreshing dessert.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • teaspoons baking powder
  • ½ cup sour cream
  • ½ cup whole milk
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • ½ cup salted sweet cream butter
  • 22 ounces lemon pie filling

Instructions
 

  • Preheat the oven to 350°F.
  • Using a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder. Set it aside.
  • Using a small mixing bowl, whisk together the sour cream and milk until smooth.
  • Whisk the milk mixture into the dry ingredients. Whisk in the lemon zest, vanilla extract, and lemon extract. Whisk until the mixture is smooth.
  • Slice the butter into a 9×9-inch baking dish. Place in the oven for 5 minutes to melt the butter.
  • Evenly spoon the cobbler batter on top of the melted butter.
  • Spoon the lemon pie filling on top of the cobbler batter layer, and smooth.
  • Bake for 50 to 55 minutes until the crust is golden brown. Allow the cobbler to cool slightly and serve while warm.

Notes

  • This cobbler can be baked up to 6 hours ahead of time and then reheated later when you are ready to serve it.
  • Most cobblers start with the fruit or pie filling on the bottom. This magic lemon cobbler starts with the batter on the bottom and it will amazingly switch places during baking.
  • Do not stir the lemon filling into the batter.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.

Nutrition

Sodium: 394mg | Calcium: 97mg | Vitamin C: 1mg | Vitamin A: 625IU | Sugar: 64g | Fiber: 1g | Potassium: 185mg | Cholesterol: 72mg | Calories: 533kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 12g | Fat: 21g | Protein: 3g | Carbohydrates: 85g | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. Allen Murray says

    5 stars
    I’ve been cooking for a long time and your recipes always sound so delicious I want to run out and get any missing ingredients in the middle of the night! Case in point the lemon cobbler. Can’t wait. Never a difficult or bad recipe have I gotten from Spaceshipsandlaserbeams!!!!!

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan