This Lemon Pudding Cake is a light, refreshing dessert that combines the zesty flavor of lemon with a smooth, creamy pudding-like texture and a soft, sponge-like cake top. Perfect for any occasion, this cake is easy to prepare and sure to impress your guests with its tangy and sweet flavor profile.

Ingredients:

For the Pudding:

• • Lemon Peel (from 1 lemon)
  • 1 Egg

• • 90 g Sugar (1/2 cup)
  • 1 tablespoon Cornstarch
  • 1 tablespoon Flour

• 400 ml Milk (2 cups)

For the Cake:

• • 3 Eggs
  • A Pinch of Salt

• • 180 g Sugar (1 cup)
  • 120 ml Vegetable Oil (3/5 cup)
  • 90 ml Milk (2/5 cup)

• • Orange (or Lemon) Peel (zest from 1 orange or lemon)
  • 290 g Flour (almost 2 cups minus 1 tablespoon)
  • 2 teaspoons Baking Powder

• 50 ml Lemon Juice (1/4 cup)

For Baking:

• • Casserole Dish (24 cm diameter)
  • Powdered Sugar for decoration

Instructions:

1. Prepare the Pudding:

• • In a saucepan, combine lemon peel, 1 egg, 90 g sugar, 1 tablespoon cornstarch, and 1 tablespoon flour. Mix well.
  • Slowly add 400 ml milk (2 cups), stirring constantly to avoid lumps.
  • Place the saucepan over medium heat and cook the mixture, stirring constantly, until it comes to a boil and thickens into a pudding-like consistency. Remove from heat and set aside.

2. Prepare the Cake Batter:

• • In a large mixing bowl, beat 3 eggs with a pinch of salt. Add 180 g sugar (1 cup) and continue beating until the mixture is smooth and creamy.
  • Add 120 ml vegetable oil, 90 ml milk, and the zest of orange or lemon. Mix well.
  • In a separate bowl, whisk together 290 g flour and 2 teaspoons baking powder. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.

• Finally, add 50 ml lemon juice (1/4 cup) and mix again.

3. Assemble the Cake:

• • Preheat your oven to 180°C (360°F).
  • Grease a 24 cm diameter casserole dish and pour the cake batter into the dish.

• Gently spoon the prepared pudding mixture on top of the cake batter. Do not mix; the pudding will sink to the bottom during baking and form the creamy layer.

4. Bake the Cake:

• • Place the casserole dish in the preheated oven and bake for 40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
  • Allow the cake to cool slightly before serving.

5. Serve:

• Once the cake has cooled, dust the top with powdered sugar for a decorative touch.
• Serve warm, and enjoy the light, creamy, and tangy flavors of the lemon pudding cake.

Serving Suggestions:

1. 1. With Whipped Cream:
      Serve slices of this cake with a dollop of freshly whipped cream for added richness and texture.

   2. With Fresh Berries:
      Top the cake with fresh berries like raspberries, strawberries, or blueberries for a refreshing contrast.

1. As a Brunch Treat:
   This cake is perfect for brunch or a light dessert after a meal. Pair it with a cup of tea or coffee.

2. For Special Occasions:
   The bright lemon flavor and the fluffy texture of this cake make it a great choice for birthdays, picnics, or any celebration.

Cooking Tips:

1. 1. Ensure Constant Stirring:
      When preparing the pudding, it’s important to stir constantly to avoid burning and to ensure the mixture thickens evenly.

1. 1. Check the Cake with a Toothpick:
      Baking times can vary slightly depending on your oven, so check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

   2. Adjust the Lemon Flavor:
      If you prefer a stronger lemon flavor, you can increase the lemon juice or zest to suit your taste.

   3. Make it Lighter:
      For a lighter version, you can reduce the amount of oil or use a combination of oil and applesauce as a substitute.

Variations to Try:

1. 1. Orange Pudding Cake:
      Replace the lemon juice and peel with orange zest and orange juice for a sweeter, milder version of this cake.

   2. Ginger Pudding Cake:
      Add a teaspoon of ground ginger to the batter for a warm, spiced variation that pairs perfectly with the citrusy flavors.

   3. Vegan Version:
      For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil.

1. Raspberry Lemon Pudding Cake:
   Add fresh raspberries between the cake and pudding layers to create a sweet and tart contrast.

Conclusion:

This Lemon Pudding Cake combines the best of both worlds with its soft, spongy cake layer and rich, creamy pudding layer. It’s easy to make, wonderfully tangy, and perfect for a special occasion or a simple afternoon treat. Enjoy the light citrus flavors and indulge in a comforting dessert that everyone will love.

Frequently Asked Questions (FAQs):

1. 1. Can I make this cake ahead of time?
      Yes, you can prepare the cake in advance and store it in the refrigerator for up to 3 days. Reheat in the oven before serving for the best texture.

   2. Can I freeze this pudding cake?
      Yes, you can freeze the cake for up to 2 months. Allow it to cool completely before wrapping it tightly and storing it in the freezer. To reheat, simply bake at 180°C (355°F) for about 15-20 minutes.

   3. What can I use instead of eggs?
      You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute for the eggs in this recipe. The texture may vary slightly, but it will still be delicious.

1. Can I add more lemon juice for a tangier flavor?
   Yes, you can adjust the lemon juice to your preference. If you prefer a tangier cake, add an extra tablespoon of lemon juice to the batter.

2. Can I use a different type of sugar?
   Yes, you can substitute the white sugar with brown sugar, coconut sugar, or a sugar substitute like stevia for a different flavor profile.