Lemon Pudding Cake
A delightful dessert featuring fluffy cake on top and a creamy lemon custard beneath, making it a perfect treat for any occasion.
Ingrédients
Cake Ingredients
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk can substitute with nut milk or oat milk for dairy-free option
- 1/2 cup all-purpose flour can substitute with gluten-free flour blend
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest adds concentrated flavor
Optional Toppings
- Powdered sugar for serving optional, for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the milk, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined.
Baking
- Pour the batter into the prepared baking dish and bake for 40-45 minutes until the top is golden and a toothpick comes out clean.
- Allow to cool slightly before dusting with powdered sugar and slicing.
Serving
- Serve warm, enjoying the fluffy cake and creamy pudding contrast.
Notes
This cake can be made ahead of time and stored in the refrigerator for up to 3-4 days. For freezing, wrap tightly and store for up to 2-3 months.