Youll want to eat it straight out of the baking dish.
Simply Recipes / Molly Allen
Lemon is my go-to favorite flavor for all occasions.
And when Im craving easy, delicious, and comforting?
Simply Recipes / Molly Allen
This lemon pudding cake is the star of the show.
Use equal parts ofanother citrus juiceand zest or mix and match.
Hot Water Is Key
How exactly does this lemon pudding cake form its own saucy layer?
Simply Recipes / Molly Allen
Its all in the assembly, and hot water is the secret ingredient.
Sprinkle that over the batter, then pour hot water on top (without stirring!)
just before the cake goes into the oven.
Simply Recipes / Molly Allen
In a large bowl, whisk together the sugar, flour, baking powder, and salt.
Finely grate the zest from both of the lemons and set aside.
Then, juice both lemons until you get 1/4 cup juice.
Transfer the batter to the prepared baking dish.
In a small bowl, combine the sugar, flour, and remaining half of the lemon zest.
Use a fork to mix.
Sprinkle the mixture evenly over the cake batter.
Pour the hot water evenly all over the top.
Remove the cake from the oven and allow it to cool slightly and set for 10 to 15 minutes.
Dust the top of the cake with powdered sugar, if desired.
Store leftover cake covered or in an airtight container in the fridge for up to 3 days.
Reheat the cake in the oven at 300F or reheat each serving for 20 seconds in the microwave.
