Lemon dessert lovers, this one is for you! Magic Lemon Cobbler is so fun and easy to make. A tender buttermilk cobbler with sweet and tart lemon pie filling–this dessert is so fresh and perfect with a big dollop of ice cream or whipped cream.
Magic Lemon Cobbler
This wonderful cobbler really is magic! Simply pour the batter into a casserole dish with melted butter, add the pie filling on top, and while it bakes the lemon pie filling and the cobbler magically switch places. Such a fun dessert!
For more fantastic dessert recipes, take a look at these: Instant Pot Vanilla Cheesecake | Chocolate Mousse Cupcakes | Apple Bread Pudding | Easy Maple Pecan Bars
The Ingredients
Here’s what you’ll need to make the Magic Lemon Buttermilk Cobbler (the exact measurements and full recipe instructions are below in the recipe card):
- Butter
- Lemon pie filling – use any variety you like best.
- All-purpose flour
- Granulated sugar
- Buttermilk – you can use whole milk instead.
- Vanilla extract
- Lemon extract (optional)
- Baking powder
- Salt
How to Make Lemon Cobbler
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine. Pour in the buttermilk, vanilla extract, and lemon extract and whisk just until combined.
- Preheat the oven to 350F. Place the stick of butter in a 9×9-inch square baking dish and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
- Pour the batter evenly over the melted butter in the pan (do not stir).
- Spoon the lemon pie filling over the batter.
- Bake at 350F for 45-55 minutes until the edges of the cobbler are golden brown.
- Cool slightly before serving.
Toppings for Magic Lemon Buttermilk Cobbler
- Vanilla ice cream
- Whipped cream
- Fresh lemon slices or lemon zest
- A drizzle of honey
How to Store Leftovers
Keep the leftover cobbler covered with plastic wrap and refrigerated. It will stay fresh for up to five days.
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Magic Lemon Cobbler
Ingredients
- ½ cup 1 stick butter
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 21 ounce can lemon pie filling
Instructions
- Preheat the oven to 350F.
- Place the stick of butter in a 9×9-inch square baking dish and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine.
- Pour in the buttermilk, vanilla extract, and lemon extract and whisk just until combined.
- Pour the batter evenly over the melted butter in the pan (do not stir).
- Spoon the lemon pie filling over the batter.
- Bake at 350F for 45-55 minutes until the edges of the cobbler are golden brown.
- Cool slightly before serving.
Last Step:
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127 comments on “Magic Lemon Cobbler”
This is one of the BEST lemon desserts I have ever made. Absolutely decadent.
Yay! Thanks Sandy!
I love this recipe! I made it and shared with family and everyone loved it.
Thank you Lynda!
This is the second time I made this and everyone loved it. It’s in my recipe box.
Glad to hear that everyone loved it. Thank you Diane!
Excellent and so easy
Thank you Debbie!
So easy and successful! Also very delicious!
Thanks Cheryl!
I couldn’t find the size lemon pie filling called for, will two 15 1/2 oz cans be too much?
I made it again today- have made the lemon a gazillion times- today I did raspberry! Used Raspberry Pie Filling and 2 tsp vanilla instead of lemon & vanilla! SUPERB!
Thank you Phyllis!
Thanks for the recipe…. Love ❤️❤️❤️❤️
Thank you Anette!
I have been around the block a few times and consider myself a decent cook. This is a wonderful and delightful recipe, perfect for any beginner. I did substitute Lemon Curd for the pie filling, but I do not hesitate at all suggesting this recipe be made exactly as written.
Thank you Waneta!
Very easy to make,waiting to y
Taste it when it cools
This is delicious! I have a 95 year old dear neighbor who loves lemon and she just LOVED this! Will make often!
Thank you Phyllis!
Made this for Fathers day.
I used Gluten Free flour (King Arthur measure for measure ) and whole milk instead of buttermilk.
I also added some grated rind Of lemon on the top before baking. I froze some lemon wedges that were sprinkled with raw sugar . Placed on top of whip cream when it was served.
This dessert was amazing. Definitely recommend it
Thank you Katie!
Love this cake!! My son and son in law love lemon cake for them and they both had seconds. They told me I could make this every time we get together!
Very easy to make.
Thank you Cheryl!
I don’t think I would make the lemon cobbler with all those calories carbs and sugar!!! Terrible!!
Then don’t. No need to be a Negative Nelly for those of us that do and will.
Where I live, South Africa, I can’t get the lemon pie filling. Can I use Lemon curd & mix in something to help it to make this Lemon Cobbler?
Hi Martha. Yes you could use the lemon curd instead of the lemon pie filling. If it homemade curd, just make sure you make it thick by possibly adding another egg yolk.
Everybody loved this cobbler. It was my first time making it. The only adjustment I made was substituting the lemon extract for The juice of a real lemon , and I didn’t have buttermilk so I use a tablespoon of white vinegar in whole milk, which is a substitute for buttermilk. , All ovens are different I had to bake it for about an hour and 10 minutes, the only complaint I got was it wasn’t enough. I have to double the recipe next time.
Thanks Stephanie!
OMG! This was delicious! Definitely a keeper. I topped mine with some unsweetened coconut flakes and ground nuts before baking and that put it over the top for me. It would have been just as good without them also.
That sounds delicious Linda. Thanks!
Can this recipe be doubled for larger pan?
Hi Laura. When doubling this recipe it would be best to uses two 9×9’s. You could try a 9×13 but you would have more than it could hold.
Fast to make and very tasty. I like the crust along the edges the best so I made this in two loaf pans which gave me more of that crust on the edges.
Great idea Margy. Thanks!
Can this be prepared a day ahead and then bake the next day?
Hi Terri. I think you could prepare beforehand and just not combine in the dish until you were ready to bake.