Lemon Pudding Cake

Ingredients

• 1 cup granulated sugar, divided
• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1 lemon, juiced & zested
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon Fleischmann’s Baking Powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup freshly squeezed lemon juice
• 3 teaspoons Fleischmann's Cornstarch
• 3/4 cup hot water

Steps

1. 1. Preheat the oven to 350°F (175°C) and butter an 8-inch square baking dish.
2. 2. In a medium mixing bowl, beat together ½ cup sugar, melted butter, eggs, lemon juice, lemon zest, and vanilla until well combined.
3. 3. Sift in the flour, baking powder, and salt, then slowly mix in the milk until the batter is smooth.
4. 4. Transfer the batter to the prepared baking dish.
5. 5. In a separate small mixing bowl, whisk together the remaining ½ cup sugar, cornstarch, and lemon juice.
6. 6. Slowly pour in the hot water while whisking, then pour this mixture over the cake batter without stirring it in.
7. 7. Bake for 30 minutes, until the edges have set but the center has a slight jiggle.
8. 8. Let stand for 15 minutes before dusting with powdered sugar and serving.

Notes

Let stand before serving.