Lemon Custard Pudding Cake

Ingredients and Weight:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 cup (240ml) buttermilk
• 1 teaspoon vanilla extract

For the Lemon Custard:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 tablespoon (15g) unsalted butter
• Zest of 1 lemon

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3 (intermediate)

Preparation Method Steps:

For the Cake:

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9x13-inch baking pan.
3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. In a large bowl, cream together butter and egg.
5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk.
6. Stir in vanilla extract.
7. Pour batter into prepared pan.

For the Lemon Custard:

1. In a saucepan, whisk together milk, sugar, cornstarch, and salt.
2. Bring to a boil over medium heat, whisking constantly.
3. Reduce heat and simmer for 1 minute, or until thickened.
4. Remove from heat and whisk in egg yolks, butter, and lemon zest.
5. Pour custard over cake batter.

Baking:

1. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
2. Let cool in pan for 10 minutes before serving.

Nutritional Information:

Per slice (1/8 of cake):

• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Carbohydrates: 50g
• Sugar: 30g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful cake with a tangy lemon custard filling
• Perfect for a special occasion or dessert
• Easy to make and uses readily available ingredients

User Comments:

• "This cake was a hit with my family! The lemon flavor was perfect." - Sarah
• "I love the combination of the sweet cake and the tart custard." - Emily
• "This is the best lemon cake I've ever had. I will definitely make it again." - John

Special Precautions and Tips:

• Use fresh lemon zest for the best flavor.
• Do not overmix the batter, as this will result in a tough cake.
• Let the custard cool slightly before pouring it over the cake batter to prevent curdling.