Ingredients:
For the Cake:
3 eggs
A pinch of salt
180 grams (1 cup) sugar
180 grams (10 tablespoons) butter, softened
200 grams (1 cup + 1/4 cup) flour
50 grams (3 tablespoons) cornstarch
10 grams (2 teaspoons) baking powder
Juice of one lemon
For the Lemon Pudding:
1 egg
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Zest of one lemon
250 ml (1 cup + 1/4 cup) milk
40 grams (2 tablespoons) butter
1 tablespoon lemon juice
Instructions:
Prepare the Cake:
Preheat the Oven:
Preheat your oven to 180°C (360°F). Grease and flour a 27×18 cm (10×7 inches) baking dish.
Mix Dry Ingredients:
In a bowl, mix together the flour, cornstarch, and baking powder. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Eggs:
Beat in the eggs, one at a time, adding a pinch of salt. Ensure each egg is well incorporated before adding the next.
Combine with Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined
Bake:
Pour the batter into the prepared baking dish and smooth the top.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Lemon Pudding:
Cook the Pudding:
In a saucepan, whisk together the egg, sugar, vanilla extract, and cornstarch.
Add the milk and lemon zest, and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Finish with Butter and Lemon Juice:
Once thickened, remove from heat and stir in the butter and an additional tablespoon of lemon juice.
Serve:
Allow the cake to cool slightly after baking. Then, slice and serve with the warm lemon pudding poured over each piece.
