Instructions:
Prepare the Cake:
Preheat oven: to 180°C (350°F). Grease and flour a 9×13 inch baking dish.
Combine dry ingredients: Whisk together flour, cornstarch, and baking powder in a medium bowl.
Cream butter and sugar: In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest.
Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
Prepare the baking dish: Pour batter evenly into prepared baking dish.
Prepare the Lemon Pudding:
Whisk ingredients: In a medium bowl, whisk together egg, sugar, vanilla extract, and cornstarch until smooth.
Combine with milk: Gradually whisk in milk until mixture is smooth.
Cook the pudding: Pour pudding mixture over cake batter in the baking dish.
Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
Let cool slightly before serving.
For an extra special touch, serve with whipped cream or a scoop of vanilla ice cream.
Tips for Success:
For a more intense lemon flavor, use the zest and juice of two lemons.
To prevent overmixing, mix the cake batter just until combined to maintain a light and fluffy texture.
For a richer pudding, use whole milk instead of low-fat milk.
For a visual appeal, dust the finished cake with powdered sugar before serving.
Serving Suggestions
Classic: Serve warm with a dollop of whipped cream.
Elevated: Top with fresh berries, a drizzle of honey, and a sprig of mint.
Decadent: Serve with a scoop of vanilla ice cream and a caramel sauce drizzle.
Creative: Serve with a lemon curd sauce or a lemon sorbet for a refreshing twist.
Nutritional Benefits
This dessert offers a balance of sweetness and nutrition. The cake provides carbohydrates for energy, while the pudding offers protein and calcium from the dairy. Lemons are a good source of vitamin C, which supports immune health.
Dietary Considerations
Gluten-free: Use a gluten-free flour blend.
Dairy-free: Substitute butter with a plant-based alternative and use dairy-free milk and yogurt.
Vegan: Use a vegan egg replacer and a plant-based butter and milk alternative.
The Science Behind the Magic
The beauty of this dessert lies in its simplicity and the science behind its creation. The cake batter and pudding mixture react differently during baking, resulting in the distinct layers. The cake rises, creating a light and airy texture, while the pudding mixture sets, forming a creamy custard layer.
Variations and Substitutions
Flavor enhancements: Add lemon extract or lemon oil for a more concentrated lemon flavor.
Texture variations: Use Greek yogurt instead of sour cream for a thicker pudding.
Dietary adaptations: For a lower-sugar option, reduce the amount of sugar in both the cake and pudding.
Seasonal additions: Incorporate fresh berries or citrus segments into the cake batter or as a topping.
This Lemon Pudding Cake is a delightful treat that combines classic flavors with a touch of elegance. Its versatility allows for customization to suit various dietary preferences and taste buds, making it a crowd-pleasing dessert for any occasion.
