The Easy Lemon Pudding Cake I Make on Repeat
Ingredients
- cooking spray cooking spray cooking spray
- 1200 cupg granulated sugar
- 3/495 cupg all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 medium lemons
- 3/4 cup milk
- 2 large eggs
- 1/4 cup canola oil
- 1/2100 cupg granulated sugar
- 325 tablespoonsg all-purpose flour
- 3/4 cup water
- Powdered sugar, Powdered sugar, Powdered sugar,
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Grease an 8x8-inch high-walled baking dish with nonstick cooking spray.
- 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.
- 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 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.
- 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!
Source
Original recipe: View Original