You may remember that I made a lemon pudding cake a while ago that was really tasty but a bit complicated to make. Well, now I return with an equally tasty but far easier recipe. I have been experimenting over the last week or so (working my way through the discount lemons we bought) trying to get the right texture to the cake and right consistency to the pudding. So if you like a sweet but tangy dessert then this is the cake for you.INGREDIENTS
Cake
- 1 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup soy milk
- 2 tbsp vegetable oil
- 2 tbsp lemon zest
- juice of 1 lemon
Sauce
- 1 cup sugar
- 1/4 cup flour
- 1 cup boiling water
- juice of 2 lemons
METHOD
Preheat oven to 350 degrees. Get water boiling in a kettle
1. Whisk together flour, sugar, powder, soda, and salt in a bowl. In a smaller bowl, whisk together soy milk, oil, zest, and lemon juice. Add to flour and stir with a spoon until just mixed. Pour into a 8 x 8 pan and spread evenly.
2. Whisk together sugar and flour, then sprinkle evenly over batter.
3. Pour boiling water and lemon juice over top. Do not stir.
4. Bake for 40-45 mins, until top is golden and cake is cooked through.