Zesty Lemon Cake with Lemon Pudding: A Delightful Twist on Classic Desserts | July 10, 2025

Introduction:
If you’re a fan of citrusy sweets, then this refreshing lemon cake with lemon pudding is the dessert you’ve been waiting for! The combination of fluffy, moist lemon cake paired with velvety, tangy lemon pudding creates a mouthwatering treat that’s perfect for any occasion. Whether you’re planning a family gathering or just craving something sweet, this delightful dessert will quickly become your new favorite. It’s easy to prepare, bursting with bright lemon flavor, and sure to leave everyone asking for the recipe!

Ingredients:
For the Lemon Cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
2 large eggs
½ cup unsalted butter, softened
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ cup buttermilk (or whole milk)
For the Lemon Pudding:

1 ½ cups whole milk
¾ cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
1 tablespoon lemon zest
¼ cup fresh lemon juice
Optional Garnish:

Fresh whipped cream
Lemon slices or zest
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Prepare the lemon cake batter: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a separate large bowl, beat the eggs and softened butter together until smooth and creamy. Add the lemon zest, lemon juice, vanilla extract, and buttermilk. Mix until well combined. Gradually add the dry ingredients to the wet ingredients and stir until the batter is smooth.

Bake the cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the lemon pudding: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes. In a small bowl, whisk the egg yolks until smooth, then slowly add a small amount of the hot milk mixture into the yolks, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan and continue to cook, stirring until the pudding thickens and becomes smooth. Remove from heat and stir in the butter, lemon zest, and lemon juice. Let it cool slightly.

Assemble the cake: Once the cake is cooled, cut it into layers if desired. Spread a generous amount of lemon pudding over each layer or serve it as a topping on individual slices of cake.

Serving and Storage Tips:
Serving: Serve the lemon cake with a dollop of fresh whipped cream and a slice of lemon on top for extra zest. This cake pairs beautifully with a cup of tea or as a refreshing after-dinner treat.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake for up to 2 months. To reheat, simply let it come to room temperature or warm it up in the microwave for a few seconds.
Variations:

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