Lemon Pudding Cake
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.
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
Method
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.
