Description
A bright, buttery dessert featuring a golden crust and a jammy lemon filling that’s easy to prepare.
Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup whole milk (or 2 percent, or nondairy alternative)
- 1 teaspoon vanilla extract (optional)
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1/2 cup granulated sugar (for lemon mixture)
- 1 cup hot water
Instructions
- Preheat your oven to 350°F and lightly butter a 9-inch square baking dish.
- Melt the butter and pour it into the baking dish, tilting to coat the bottom.
- In a bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth.
- In another bowl, mix together 1/2 cup sugar, lemon zest, and lemon juice.
- Pour the batter over the melted butter in the dish without stirring.
- Spoon the lemon mixture over the batter, again do not stir.
- Carefully pour hot water over the top without mixing.
- Bake for 40 to 50 minutes until golden on top and bubbling at the edges.
- Allow to rest for 10 to 15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. For gluten-free, substitute with a 1-to-1 baking blend. You can freeze leftovers for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg