Lemon Pudding Cake with Cranberry Syrup

Lemon Pudding Cake with Cranberry Syrup recipe pinit

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

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins
Servings: 8 Calories: 2560
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
  2. In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the milk, lemon zest, lemon juice, and eggs. Pour into the flour mixture and stir until well combined.
  4. 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.
  5. Remove from heat and stir in the vanilla extract. Pour the cranberry syrup over the cake batter.
  6. Bake for 40 minutes or until the top is golden brown and the cake is set.
  7. 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.

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