Lemon pudding cake with chocolate mousse

Butter is creamed with sugar until a fluffy mixture is obtained. It is essential that the butter is at room temperature, as too cold butter will make it difficult to achieve an airy texture. Make sure the butter is soft but not melted, to allow the sugar to integrate perfectly into the mixture. Use an electric mixer or a whisk, and start at a low speed to avoid splattering the sugar. Once the sugar is incorporated, increase the speed to medium and continue mixing for about 5-7 minutes, until the mixture becomes light and fluffy, with a pale hue.

After the butter and sugar are well mixed, add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This will help achieve a homogeneous texture. If desired, you can also add a splash of vanilla essence or lemon zest for extra flavor. Once the eggs are well integrated, it is time to add the dry ingredients. In a separate bowl, sift the flour with the baking powder and a pinch of salt. This process helps to avoid lumps and ensures an even distribution of the leavening agent.

Gradually incorporate the flour mixture into the butter and egg mixture, mixing with a spatula or wooden spoon. Avoid overmixing, as this can lead to a dense final product. When you notice that the ingredients have combined, it is time to add additional ingredients such as chopped nuts, chocolate, or dried fruits, depending on your preferences. Gently mix to distribute them evenly in the batter.

Once the mixture is ready, pour the batter into a greased and floured pan. Make sure the batter is level so that it bakes evenly. Preheat the oven to 180 degrees Celsius and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then transfer to a cooling rack. Now, the cake is ready to be enjoyed, but if you want to add a drizzle of glaze or powdered sugar, it will make the dessert even more appealing. Enjoy every slice!