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Lemon pudding cake is an ultimate lemon comfort food desert that combines a bright, flavorful lemon cake baked on top of a tart, tangy, but not too sweet lemon sauce.

For the lemon sauce
*1 ½  cups water
* 4 tbsp butter (not margarine)
*1 ½ cups sugar
* A pinch of salt
*2 tbsp corn starch
* Zest of one large lemon, very finely grated
* Juice of 2 large lemons (remove the zest both lemons before juicing them. Half will go in the sauce and half will go in the cake)
* 3 egg yolks
For the lemon cake
*1/3 cup butter
*1 egg
*1/2 cup milk
*1/2 cup sugar
* 1 tsp vanilla essence
* Zest of one large lemon, finely grated
*1 ½ cups flour
* 1 tsp baking powder

To prepare the lemon sauce
In a small saucepan, combine the salt, sugar, and corn starch
Whisk in the egg yolks and add the lemon juice, zest and water and place over medium low heat.
Bring this mixture to a boil stirring constantly using a silicone spatula best for this because you can continuously scrape the entire bottom of the pan, making sure that the sauce thickens evenly and does not stick or burn.
Let it boil for one minute once it starts boiling, then take it off the heat and stir in the butter, a tablespoon at a time until it becomes smooth
Pour into an ungreased casserole dish or any baking tray of similar size that is about 4 inches deep.
Set aside while you prepare the cake batter

To prepare the lemon cake batter
Preheat oven to 350 degrees F
Cream together the butter and sugar until light and fluffy.
Add the egg and beat well
Beat in the vanilla essence and lemon zest
Sift together the flour and baking powder
Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, you can add the dry ingredients in 3 portions and the milk in 2 additions.
Drop the batter by rounded tablespoons, closely together, all over the surface of the lemon sauce.
Once all the batter is in the dish you can gently smooth out the surface of the batter with the back of a tablespoon or palate knife.
Bake in the preheated oven for 40 - 45 minutes or until a wooden toothpick inserted into the center comes out clean
Let the pudding sit for about 20 minutes to cool down slightly and let the sauce thicken a little.
Serve in a desert plate.

Some people do strain a lemon curd or sauce through a sieve after it is cooked. I rarely do that because the zest left in a sauce or lemon curd intensifies the lemon flavor greatly without interrupting the smooth consistency when it’s chopped finely after grating.


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