Description
A delicious lemon pudding cake with a fluffy cake layer and a tangy lemon pudding center.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch square pan or a round cake pan with parchment paper to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix just until smooth, being careful not to overmix.
- Pour the batter into the prepared pan and level the top. Bake for 28–32 minutes, or until the top is golden and the edges are set. The center should spring back lightly to the touch and a toothpick inserted near the edge should come out clean. Let the cake cool in the pan for at least 15 minutes.
- In a small saucepan, whisk together the lemon juice, lemon zest, sugar, egg yolks, cornstarch, and water until smooth. Place the pan over medium heat and cook, whisking constantly, for 5–7 minutes or until the mixture thickens and can coat the back of a spoon. Remove from the heat and stir in the butter until melted. Let it cool slightly until thick but still pourable.
- If the cake has not dipped naturally, gently press the center using the back of a spoon to form a shallow well. Spoon or pour the warm lemon pudding into the center, allowing it to spread slightly without overflowing. Chill the filled cake for at least 20 minutes to help the pudding set, or serve warm if a runnier center is preferred.
Notes
- This cake is best served chilled or at room temperature.
- For extra flavor, you can add more lemon zest to the pudding mixture.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg