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–+ servings
Warm Lemon Cobbler served on a white dessert plate with whipped cream and fresh lemon slices, showcasing the rich lemon filling and golden cobbler topping in this easy homemade dessert recipe.
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Lemon Cobbler

This magic lemon cobbler is easy to make, with the most irresistible lemon flavor. The batter goes in the pan first and the lemon pie filling goes on top, then the two switch places while it bakes.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 510kcal
Author: Shauna

Ingredients

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

Instructions

  • Heat the oven to 350°F.
  • In a medium mixing bowl, combine the flour, granulated sugar, and baking powder, whisking until evenly blended. Set aside.
  • In a separate small bowl, whisk together the sour cream and whole milk until smooth.
  • Pour the milk mixture into the dry ingredients and whisk until combined. Add the lemon zest, vanilla extract, and lemon extract, then continue whisking until the batter is smooth and free of lumps.
    Overhead view of lemon cobbler batter spooned over lemon pie filling and melted butter in a square baking pan, showing the easy layering method before baking this homemade Lemon Cobbler recipe.
  • Cut the butter into pieces and place them in a 9x9-inch baking dish. Transfer the dish to the oven and heat for about 5 minutes, or until the butter has completely melted.
    Cubes of salted butter arranged evenly in a square baking pan, the first step in preparing Lemon Cobbler before adding the lemon filling and batter.
  • Carefully spread the cobbler batter evenly over the melted butter.
  • Dollop the lemon pie filling over the batter and gently smooth it into an even layer.
    Lemon pie filling spooned evenly over the batter and melted butter in a square baking dish, creating the signature layered base for homemade Lemon Cobbler before baking.
  • Bake for 50 to 55 minutes, or until the top is golden brown. Let the cobbler cool slightly before serving warm.
    Freshly baked Lemon Cobbler cooling in a square baking pan, featuring a golden brown cobbler topping over a bright, creamy lemon filling.

Notes

  • This can be baked up to 6 hours ahead and reheated before serving.
  • Don't stir the lemon pie filling into the batter. The layers swap places on their own during baking.
  • Oven temperatures vary. Check for a golden brown top at the 50-minute mark before assuming it needs more time.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Nutrition

Calories: 510kcal | Carbohydrates: 88g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 415mg | Potassium: 186mg | Fiber: 1g | Sugar: 64g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg