Grandma Woodall's Baked Lemon Pudding Cake is layered with light whipped cream to make this delicious and comforting parfait. Putting together the tangy lemon flavor and the moist cake makes for a divine dessert.
Ingredients: 1 cup all-purpose flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup whole milk. 2 tablespoons lemon zest. 1/4 cup fresh lemon juice. 1 cup boiling water. Whipped cream for topping. Fresh mint leaves for garnish.
Instructions: Set the oven to 350F 175C and heat it up. Prepare a baking dish by greasing it. Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different large bowl until the mixture is light and fluffy. Add the eggs one at a time, making sure each one is fully mixed in. In turns, add the flour mixture and milk to the wet ingredients. Don't mix any further than that. Add the lemon zest and juice and mix them in until they are spread out evenly in the batter. Spread the batter out evenly in the baking dish that has been prepared. Put hot water on top of the batter. Don't stir; it will make a layer of pudding-like substance under the cake. Put it in the oven for 40 to 45 minutes, or until the cake is set and the top is golden. Let the cake cool a bit before putting it in parfait glasses or jars. In the glasses, put cake on top of whipped cream. Add fresh mint leaves to the top of each parfait. Serve and enjoy the delicious taste of baked lemon pudding cake with whipped cream!
Prep Time: 20 minutes
Cook Time: 45 minutes
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