There’s an undeniable allure to desserts that combine contrasting textures and flavors. The Lemon Pudding Cake is a quintessential example of this culinary magic. This classic dessert features a tender, buttery cake topped with a luscious, creamy lemon custard. With every bite, you’ll experience a delightful interplay of sweet and tangy notes, creating a truly unforgettable taste sensation.
Ingredients:
For the Cake:
3 large eggs
180 grams (1 cup) granulated sugar
180 grams (10 tablespoons) unsalted butter, softened
200 grams (1 cup + 1/4 cup) all-purpose flour
50 grams (3 tablespoons) cornstarch
10 grams (2 teaspoons) baking powder
Zest of 1 lemon
For the Lemon Pudding:
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 250 ml (1 cup + 1/4 cup) milk
- 40 grams (2 tablespoons) unsalted butter
- 1 tablespoon fresh lemon juice
Instructions:
Prepare the Cake:
-
- Preheat oven: to 180°C (350°F). Grease and flour a 9×13 inch baking dish.
- Combine dry ingredients: Whisk together flour, cornstarch, and baking powder in a medium bowl.
- Cream butter and sugar: In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Prepare the baking dish: Pour batter evenly into prepared baking dish.
Prepare the Lemon Pudding:
- Whisk ingredients: In a medium bowl, whisk together egg, sugar, vanilla extract, and cornstarch until smooth.
- Combine with milk: Gradually whisk in milk until mixture is smooth.
- Cook the pudding: Pour pudding mixture over cake batter in the baking dish.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
Let cool slightly before serving.
For an extra special touch, serve with whipped cream or a scoop of vanilla ice cream.
