CREAMY AND DREAMY LEMON PUDDING CAKE

CREAMY AND DREAMY LEMON PUDDING CAKE image

Categories Cake Citrus Dairy Dessert Bake Kid-Friendly

Yield 12 to 16

Number Of Ingredients 25

Ingredients

Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large whole eggs
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
Pudding Topping
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter
2 teaspoons lemon zest
1/2 cup fresh lemon juice
Lemon Scented Whipped Cream
1 cup heavy whipping cream - chilled
1/4 cup granulated sugar - or to taste
2 teaspoons lemon zest

Steps:

Preheat oven to 350 degrees. Butter a 13X9 inch cake pan. Sift together the flour, baking powder, baking soda, and salt. Set aside. Beat the butter with electric mixer until creamy. Gradually add the sugar and continue to beat until the mixture is light, about 3 min. Scrape down the sides of the bowl. Add the eggs and yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Gradually beat in the lemon juice. Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 sec. Scrape the batter into the prepared pan. Bake the cake for 25-30 min, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan on a wire rack until completely cool. Meanwhile prepare the pudding topping. Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in 2-quart saucepan; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Immediately stir half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 min; remove from heat. Stir in butter, lemon zest and lemon juice. Just before serving prepare the whipped cream. Beat heavy whipping cream with wire whisk or electric mixer until it forms soft peaks. Gradually add sugar and beat until sugar is dissolved. Be careful not to overbeat the mixture. Gently fold in the lemon zest just until combined. Assembling the dessert: Using the end of a wooden spoon, poke holes into the cake. I usually poke approximately 6 holes across and 8 holes down, for a total of 48 holes. While the pudding is still slightly warm, pour over cake. Spread the pudding into an even layer. Cool the cake completely in the refrigerator for at least 1 hour. Top with the lemon scented whipped cream and garnish with lemon twists.