Lemon Pudding Cake Recipe From Scratch
Ingredients
For the cake you will need: 1-1/2 cups of all-purpose flour, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of butter, 3/4 cup of granulated white sugar, 2 large eggs, 1 teaspoon of pure vanilla extract, 1/2 cup of sour cream, and the zest of 1 lemon.
For the pudding you will need: 2 cups of milk, 1/2 cup of granulated white sugar, 1/4 cup of cornstarch, 2 large eggs, 3 tablespoons of butter, and the juice of 1 lemon.
Instructions
To make the cake, preheat your oven to 350F (175C). Grease and flour a 9x9 inch square baking pan and set it aside. In a medium bowl, whisk together the flour, baking soda, and salt until they are well combined. In a large bowl, beat together the butter and sugar until they are light and fluffy. Add in the eggs one at a time, beating until each one is fully incorporated. Beat in the vanilla extract and sour cream. With a rubber spatula, fold in the dry ingredients and lemon zest until everything is just combined.
Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before turning it out onto a wire rack to cool completely.
To make the pudding, place the milk and sugar in a medium saucepan and heat over medium heat until it comes to a simmer. In a medium bowl, whisk together the cornstarch, eggs, and butter. Slowly whisk in a bit of the hot milk mixture and then add it back into the saucepan. Cook, stirring constantly, until it thickens to a pudding-like consistency, about 2 minutes. Remove from the heat and stir in the lemon juice. Let the mixture cool to room temperature before spreading it over the cooled cake.
Nutrition
Each serving of this Lemon Pudding Cake contains 462 calories, 21g of fat, 11g of saturated fat, 6g of polyunsaturated fat, 1g of monounsaturated fat, 87mg of cholesterol, 321mg of sodium, 61g of carbohydrates, 3g of dietary fiber, 35g of sugar, and 8g of protein. It also contains some vitamin A, vitamin C, calcium, and iron.
Serving Suggestions
This Lemon Pudding Cake is a great dessert for any occasion. It's light, lemony, and deliciously sweet. Serve it with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. If you're feeling extra decadent, top it with a drizzle of lemon curd or a few fresh berries.
Storage
Once assembled, this Lemon Pudding Cake can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months, simply wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container or bag. Thaw it overnight in the refrigerator before serving.
Variations
This Lemon Pudding Cake can be easily adapted to your own tastes. For a more intense lemon flavor, add an extra tablespoon of lemon juice to the pudding. To make a richer cake, replace the sour cream with Greek yogurt. You can also switch up the flavor by replacing the lemon juice and zest with other fruits, such as lime, orange, or grapefruit.
Conclusion
This Lemon Pudding Cake is a simple yet delicious dessert. It's light and creamy, and the lemon flavor is just perfect. It's also very easy to make and can be customized to suit your own tastes. So the next time you're looking for a special dessert to impress your guests, give this Lemon Pudding Cake a try!
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