Cook's Country Lemon Pudding Cake Recipe
Description
This Cook's Country Lemon Pudding Cake recipe is a delicious, moist cake with a bright, zesty lemon flavor. It’s made with a simple cake batter and a pudding layer that bakes up with a crunchy top and a soft, custard-like center. The lemon flavor is enhanced with a simple lemon glaze that is brushed on top of the cake while it’s still warm. This cake is perfect for any occasion, from a birthday celebration to a casual family dinner. It’s also a great way to use up any extra lemons you might have on hand.
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
1 cup whole milk
5 tablespoons unsalted butter, melted and cooled
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
2 large eggs
For the Pudding Layer:
½ cup granulated sugar
¼ cup cornstarch
½ teaspoon salt
2 cups whole milk
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons freshly squeezed lemon juice
For the Glaze:
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
Instructions
Preheat the oven to 350°F. Grease an 8-inch square baking dish.
Make the Cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, milk, melted butter, lemon zest, and vanilla extract. Add the eggs one at a time, whisking until combined. Gradually add the flour mixture and whisk until combined. Pour the batter into the prepared baking dish.
Make the Pudding Layer: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5 minutes. Stir in the butter and lemon juice and cook for 1 minute. Pour the pudding over the cake batter.
Bake: Place the baking dish on a baking sheet and bake for 40-45 minutes, or until the pudding is set and the cake is golden brown. Let cool for 10 minutes before glazing.
Make the Glaze: In a small bowl, whisk together the lemon juice and sugar until the sugar is dissolved. Brush the glaze evenly over the top of the warm cake. Let cool completely before serving.
Equipment
To make this Cook's Country Lemon Pudding Cake, you’ll need the following equipment:
- A medium bowl
- A large bowl
- A medium saucepan
- A whisk
- A 8-inch square baking dish
- A baking sheet
- A small bowl
Notes
This cake is best served the same day it’s made. If you’d like to make it ahead of time, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Nutrition
One serving of this Cook's Country Lemon Pudding Cake contains approximately 250 calories, 12 grams of fat, 33 grams of carbohydrates, 2 grams of protein, and 150 milligrams of sodium.
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