Easy Lemon Pudding Cake
A delightful dessert that combines a fluffy cake with a creamy lemon pudding layer, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk can use non-dairy alternatives
- ½ cup all-purpose flour substitutable with gluten-free flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup freshly squeezed lemon juice fresh is best
- 1 tablespoon lemon zest
- powdered sugar for serving (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in milk, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking dish.
Baking
- Bake in the preheated oven for 40-45 minutes until the top is golden and a toothpick comes out clean.
- Allow to cool for 10-15 minutes, then dust with powdered sugar if desired.
Serving
- Slice your Easy Lemon Pudding Cake, serve it warm, and enjoy.
Notes
For a vegan version, substitute eggs with flax eggs, use coconut oil instead of butter, and almond milk for regular milk. Can also be served with fresh berries, whipped cream, or ice cream.