Lemon Pudding Cake
Ingredients
- ½ cup + ½ cup granulated sugar, divided
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1 lemon, juiced & zested
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon Fleischmann’s Baking Powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup freshly squeezed lemon juice
- 3 teaspoons Fleischmann's Cornstarch
- 3/4 cup hot water
PRODUCTS
Instructions
- Preheat the oven to 350(f) degrees. Butter an 8-inch square baking dish & set aside.
- In a medium size mixing bowl beat together ½ cup sugar, butter, eggs, juice & zest of lemon & vanilla until well combined.
- Sift in flour, baking powder & salt. Slowly mix together as you add the milk. Once the batter is smooth, transfer to the prepared baking dish.
- In a separate small mixing bowl whisk together remaining ½ cup sugar, cornstarch & lemon juice. Slowly pour in the hot water while whisking.
- Pour mixture over the cake batter, but do not stir it in. Bake for 30 minutes, until the edges have set but the center has a slight jiggle.
- Let stand for 15 minutes before dusting with powdered sugar & serving.
[um_bookmarks_button]
