Lemon Pudding Cake | RICARDO

Ingredients

• 1 1/2 cups (375 ml) sugar
• 4 teaspoons (20 ml) cornstarch
• 2 eggs
• 1 1/2 cups (375 ml) water
• 3/4 cup (180 ml) lemon juice
• 3 tablespoons (45 ml) unsalted butter, softened
• 1 cup (250 ml) unbleached all-purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 pinch salt
• 2 eggs, separated
• 1/2 cup (125 ml) sugar
• 1/4 cup (60 ml) unsalted butter, softened
• 1/4 cup (60 ml) canola oil
• Grated zest of 1 lemon
• 2 tablespoons (30 ml) lemon juice