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:

    1. Preheat the Oven:
       • Preheat your oven to 180°C (360°F). Grease and flour a 27×18 cm (10×7 inches) baking dish.
    2. Mix Dry Ingredients:
       • In a bowl, mix 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. Ensure each egg is well incorporated before adding the next.
  • Combine with Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, mixing 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 into the center comes out clean.

  • Prepare the Lemon Pudding:

    1. Cook the Pudding:
       • In a saucepan, whisk together the egg, sugar, vanilla extract, and cornstarch.
       • Add the milk and lemon zest, and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
    2. Finish with Butter and Lemon Juice:
       • Once thickened, remove from heat and stir in the butter and an additional tablespoon of lemon juice.
    3. Serve:
       • Allow the cake to cool slightly after baking. Then, slice and serve with the warm lemon pudding poured over each piece.