This delightful Lemon Pudding Cake features a creamy lemon pudding layer and a tender cake base. Topped with optional coconut flakes, this dessert is perfect for any occasion.
Ingredients
For the Pudding:
- 1 egg
- A pinch of salt
- 50 g (3 tbsp) sugar
- 40 g (3 tbsp) cornstarch
- 300 ml (1 1/2 cups / 10.5 oz) milk
- Lemon peel (from 1 lemon)
- Juice of 1 lemon
For the Dough:
- 2 eggs
- A pinch of salt
- 100 g (6 tbsp) sugar
- 120 ml (2/3 cup / 4.3 oz) vegetable oil
- 1 tsp vanilla extract
- 220 g (1 1/2 cups / 7.7 oz) flour
- 15 g (4 tsp / 0.5 oz) baking powder
- Milk (if needed, to adjust batter consistency)
For Decoration:
- Coconut flakes (optional)
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Instructions
Prepare the Pudding:
- In a saucepan, whisk together 1 egg, a pinch of salt, 50 g of sugar, and 40 g of cornstarch.
- Gradually add 300 ml of milk while stirring constantly to avoid lumps.
- Add lemon peel and juice of 1 lemon to the mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
Prepare the Dough:
- Preheat your oven to 190°C (370°F). Grease and flour a 23 cm baking pan.
- In a large bowl, beat 2 eggs with a pinch of salt and 100 g of sugar until light and fluffy.
- Gradually add 120 ml of vegetable oil and 1 tsp of vanilla extract, mixing well.
- In a separate bowl, combine 220 g of flour and 15 g of baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the batter is too thick, add a little milk and mix well.
Bake the Cake:
- Pour half of the batter into the prepared baking pan.
- Bake at 190°C (370°F) for 15 minutes.
- Remove from the oven and carefully spread the cooled lemon pudding over the partially baked cake.
- Pour the remaining batter over the pudding layer.
- Return the pan to the oven and bake for an additional 30 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
- Let the cake cool completely before removing it from the pan.
- Optionally, sprinkle coconut flakes over the top for decoration.
- Slice and serve. Bon appétit!
Serving Suggestions
- Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.
- Serve with a cup of tea or coffee for a delightful treat.
Cooking Tips
- Stir the pudding constantly while cooking to prevent lumps and ensure a smooth texture.
- If the cake batter is too thick, add a little milk to achieve the desired consistency.
Nutritional Benefits
- Lemon: Rich in vitamin C and antioxidants.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information
- This recipe contains gluten, dairy, and eggs. For a dairy-free version, substitute the milk with a plant-based alternative.
Why You’ll Love This Recipe
- Flavorful: The combination of tangy lemon pudding and sweet cake is irresistible.
- Versatile: Perfect for dessert, a special occasion, or an afternoon treat.
- Easy to Make: Simple ingredients and clear steps make this recipe accessible for all levels of baking.
Conclusion
This Lemon Pudding Cake is a delightful and easy-to-make dessert that combines the bright flavors of lemon with a tender cake. Topped with optional coconut flakes, it’s sure to become a favorite in your household. Enjoy baking and savoring this delicious treat!