Peach Cake with Lemon Pudding: A Simple and Refreshing Dessert

Preheat your oven to 180°C (350°F) and grease a cake pan.

In a large bowl, beat the eggs with a pinch of salt until they become light and fluffy.

Gradually add the sugar, then the vegetable oil, and continue to beat until well combined.

Add the milk to the mixture and stir until smooth.

Sift in the flour and baking powder, and mix gently until just combined.

Pour the cake batter into the prepared pan.

Gently fold in the sliced peaches, ensuring they are evenly distributed throughout the batter.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool completely before adding the lemon pudding.

Make the Lemon Pudding:

In a saucepan, whisk together the egg yolks, sugar, cornstarch, lemon juice, and lemon zest until smooth.

Gradually add the milk, whisking continuously to prevent lumps.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a pudding-like consistency.

Once thickened, remove from the heat and let it cool slightly.

Assemble the Cake:

Once the cake has cooled, spread the lemon pudding evenly on top of the cake.

Allow the pudding to set for about 15-20 minutes before serving.

Serving and Storage Tips