DESSERTS

The Easy Lemon Pudding Cake I Make on Repeat

Name: The Easy Lemon Pudding Cake I Make on Repeat
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: Nonstick cooking spray; 1 cup (200g) granulated sugar; 3/4 cup (95g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 2 medium lemons; 3/4 cup milk, 2% preferred; 2 large eggs, at room temperature; 1/4 cup canola oil; 1/2 cup (100g) granulated sugar; 3 tablespoons (25g) all-purpose flour; 3/4 cup hot water; Powdered sugar, optional

8 servings

servings

15 minutes

active time

55 minutes

total time

Start Cooking

Ingredients

Nonstick cooking spray

1 cup (200g) granulated sugar

3/4 cup (95g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 medium lemons

3/4 cup milk, 2% preferred

2 large eggs, at room temperature

1/4 cup canola oil

1/2 cup (100g) granulated sugar

3 tablespoons (25g) all-purpose flour

3/4 cup hot water

Powdered sugar, optional

Directions

Preheat the oven to 350°F. Grease an 8x8-inch high-walled baking dish with nonstick cooking spray.

Make the first layer: In a large bowl, whisk together the sugar, flour, baking powder, and salt. Finely grate the zest from both of the lemons and set aside. Then, juice both lemons until you get 1/4 cup juice. Using a rubber spatula, mix the milk, eggs, oil, lemon juice, and half of the lemon zest into the flour mixture until just combined. Transfer the batter to the prepared baking dish.

Add the second layer: In a small bowl, combine the sugar, flour, and remaining half of the lemon zest. Use a fork to mix. Sprinkle the mixture evenly over the cake batter. Pour the hot water evenly all over the top. Do not stir.

Bake: Bake the cake until the edges are lightly golden and it has a slight jiggle in the center, 30 to 33 minutes. Remove the cake from the oven and allow it to cool slightly and set for 10 to 15 minutes.

Finish: Dust the top of the cake with powdered sugar, if desired. Scoop out each serving with a large spoon, flipping it over as you transfer it to a bowl or plate so the pudding layer is on top, and serve warm. Store leftover cake covered or in an airtight container in the fridge for up to 3 days. Reheat the cake in the oven at 300°F or reheat each serving for 20 seconds in the microwave. Did you love the recipe? Give us some stars and leave a comment below!

Nutrition

Serving Size

Calories

352 kcal

Total Fat

8 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

25 mg

Sodium

194 mg

Total Carbohydrate

69 g

Dietary Fiber

4 g

Total Sugars

45 g

Protein

5 g