Self-layering lemon pudding cake (Print Version)
# Ingredients:
→ For the Cobbler
01 -
1/2 cup (1 stick) unsalted butter
02 -
1 cup all-purpose flour
03 -
1 1/2 tsp baking powder
04 -
1/4 tsp salt
05 -
1 cup granulated sugar
06 -
1 cup buttermilk or whole milk
07 -
1 tsp vanilla extract
08 -
1 tsp lemon extract (optional)
09 -
21 oz can lemon pie filling or lemon curd
→ Optional Toppings
10 -
Whipped cream
11 -
Ice cream
12 -
Lemon slices
13 -
Powdered sugar
# Instructions:
01 -
Preheat oven to 350°F. Place butter in a 9x9 inch baking dish and melt in preheated oven for 3-4 minutes until fully melted. Remove from oven.
02 -
In a bowl, whisk together the flour, baking powder, salt, and sugar.
03 -
Whisk in the buttermilk, vanilla, and lemon extract (if using) until a smooth batter forms.
04 -
Pour the batter evenly over the melted butter in the baking dish (do not stir).
05 -
Spoon the lemon pie filling or lemon curd evenly over the batter.
06 -
Bake for 45-55 minutes until puffed and golden brown around the edges.
07 -
Remove from oven and let cool slightly. The lemon filling will be a pudding on the bottom!
08 -
Serve warm, topped with whipped cream, ice cream, lemon slices, powdered sugar, or desired toppings.
# Notes:
01 -
The magic of this cobbler is that the lemon filling sinks to the bottom during baking, while the batter rises to create a cake-like top.
02 -
For a more intense lemon flavor, add the optional lemon extract and consider adding 1 tablespoon of lemon zest to the batter.
03 -
This cobbler is best served warm, but leftovers can be refrigerated and reheated.