Lemon Pudding Cake with Cranberry Syrup
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Lemon pudding cake is a classic dessert that combines the tangy flavor of lemons with a moist and fluffy cake texture. The addition of cranberry syrup adds a sweet and tart twist to this delicious treat.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Pudding Cake with Cranberry Syrup
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
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In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the milk, lemon zest, lemon juice, and eggs. Pour into the flour mixture and stir until well combined.
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Pour the batter into the prepared baking dish. In a small saucepan, combine the cranberries, water, and cornstarch. Cook over medium heat until the cranberries burst and the mixture thickens.
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Remove from heat and stir in the vanilla extract. Pour the cranberry syrup over the cake batter.
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Bake for 40 minutes or until the top is golden brown and the cake is set.
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Allow the cake to cool for 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 36g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.