Ingredients

• For the first layer
• Nonstick cooking spray
• 1 cup (200g) granulated sugar
• 3/4 cup (95g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 medium lemons
• 3/4 cup milk, 2% preferred
• 2 large eggs, at room temperature
• 1/4 cup canola oil
• For the second layer and to finish
• 1/2 cup (100g) granulated sugar
• 3 tablespoons (25g) all-purpose flour
• 3/4 cup hot water
• Powdered sugar, optional

Instructions

1. Preheat the oven to 350°F. Grease an 8x8-inch high-walled baking dish with nonstick cooking spray.
2. Make the first layer: In a large bowl, whisk together the sugar, flour, baking powder, and salt. Finely grate the zest from both of the lemons and set aside. Then, juice both lemons until you get 1/4 cup juice. Using a rubber spatula, mix the milk, eggs, oil, lemon juice, and half of the lemon zest into the flour mixture until just combined. Transfer the batter to the prepared baking dish.
3. Add the second layer: In a small bowl, combine the sugar, flour, and remaining half of the lemon zest. Use a fork to mix. Sprinkle the mixture evenly over the cake batter. Pour the hot water evenly all over the top. Do not stir.
4. Bake: Bake the cake until the edges are lightly golden and it has a slight jiggle in the center, 30 to 33 minutes. Remove the cake from the oven and allow it to cool slightly and set for 10 to 15 minutes.
5. Finish: Dust the top of the cake with powdered sugar, if desired. Scoop out each serving with a large spoon, flipping it over as you transfer it to a bowl or plate so the pudding layer is on top, and serve warm. Store leftover cake covered or in an airtight container in the fridge for up to 3 days. Reheat the cake in the oven at 300°F or reheat each serving for 20 seconds in the microwave. Did you love the recipe? Give us some stars and leave a comment below!