Lemon Cake with Warm Lemon Pudding
Ingredients:
For the Cake:
- 3 eggs
- A pinch of salt
- 180 grams (1 cup) sugar
- 180 grams (10 tablespoons) butter, softened
- 200 grams (1 cup + 1/4 cup) flour
- 50 grams (3 tablespoons) cornstarch
- 10 grams (2 teaspoons) baking powder
- Juice of one lemon
For the Lemon Pudding:
- 1 egg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Zest of one lemon
- 250 ml (1 cup + 1/4 cup) milk
- 40 grams (2 tablespoons) butter
- 1 tablespoon lemon juice
Instructions:
Prepare the Cake:
- Preheat the Oven:
- Preheat your oven to 180°C (360°F). Grease and flour a 27×18 cm (10×7 inches) baking dish.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs:
- Beat in the eggs one at a time, adding a pinch of salt. Make sure each egg is well incorporated before adding the next.
- Combine with Dry Ingredients:
- Gradually add the dry mixture into the butter mixture, stirring until just combined.
- Bake:
- Pour the batter into the prepared baking dish and smooth the top.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Lemon Pudding:
- Cook the Pudding:
- In a saucepan, whisk together the egg, sugar, vanilla extract, and cornstarch.
- Add the milk and lemon zest, cooking over medium heat while stirring constantly until the mixture comes to a boil and thickens.
- Finish with Butter and Lemon Juice:
- Once thickened, remove from the heat and stir in the butter and lemon juice for extra zest.
- Serve:
- Allow the cake to cool slightly after baking. Slice and serve each piece with warm lemon pudding poured over the top.
FAQs: Lemon Cake with Warm Lemon Pudding
1. Can I make the cake ahead of time?
- Yes! You can bake the cake a day ahead and store it at room temperature in an airtight container. The pudding can also be made ahead and stored in the refrigerator. When ready to serve, warm the pudding and pour it over the cake.
2. Can I use store-bought lemon pudding instead of making my own?
- Absolutely! If you’re short on time, store-bought lemon pudding can be a convenient substitute. However, homemade pudding gives the cake a richer and fresher lemon flavor.
3. What if I don’t have cornstarch?
- If you don’t have cornstarch, you can substitute it with an equal amount of flour. The texture may be slightly less smooth, but it will still work well for both the cake and pudding.
4. Can I make the pudding without eggs?
- Yes, you can make an egg-free lemon pudding by omitting the egg and increasing the cornstarch to 2 tablespoons. The texture may be a bit different, but it will still be creamy and delicious.
5. How do I store leftovers?
- Store leftover cake in an airtight container at room temperature for up to 3 days. The pudding should be refrigerated and can be kept for 2–3 days. When reheating, gently warm the pudding on the stovetop or in the microwave.
6. Can I freeze this cake?
- The cake can be frozen without the pudding. Wrap it tightly in plastic wrap and store it in a freezer-safe bag or container for up to 3 months. Thaw it at room temperature before serving. The pudding is best made fresh, as freezing may affect its texture.
7. Can I substitute the lemon juice with another citrus?
- Yes! You can substitute lemon juice with lime or orange juice for a different citrus flavor. Adjust the amount of sugar slightly, depending on the sweetness or tartness of the citrus you choose.
8. How can I make the cake gluten-free?
- You can substitute the flour with a gluten-free all-purpose baking mix. Make sure it includes a binding agent like xanthan gum, or add 1/2 teaspoon if it’s not already included.
9. Can I add extra flavor to the cake?
- For more lemon flavor, you can add 1-2 teaspoons of lemon zest to the cake batter. You can also experiment by adding poppy seeds or coconut flakes for extra texture.
10. What can I serve with this cake?
- This lemon cake is delicious on its own but can be served with whipped cream, fresh berries, or a scoop of vanilla ice cream to elevate the dessert even more.