Lemon Pudding Cake
Lemon Pudding Cake
Ingredients
- 1 1/2 cups (375 ml) sugar
- 4 teaspoons (20 ml) cornstarch
- 2 eggs
- 1 1/2 cups (375 ml) water
- 3/4 cup (180 ml) lemon juice
- 3 tablespoons (45 ml) unsalted butter, softened
- 1 cup (250 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1 pinch salt
- 2 eggs, separated
- 1/2 cup (125 ml) sugar
- 1/4 cup (60 ml) unsalted butter, softened
- 1/4 cup (60 ml) canola oil
- Grated zest of 1 lemon
- 2 tablespoons (30 ml) lemon juice
Instructions
- With the rack in the middle position, preheat the oven to 190°C (375°F).
Lemon Pudding Cake