A tangy, zesty lemon dessert with a magically formed cobbler topping that bakes into a golden, custardy treat.

1/2 cup unsalted butter, melted

1 cup granulated sugar

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup powdered sugar (for dusting, optional)

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Preheat your oven to 350°F (175°C).
In a medium bowl, combine the melted butter, granulated sugar, lemon zest, lemon juice, milk, and vanilla extract. Stir until well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Pour the batter into a greased 8×8-inch baking dish. Do not stir or spread out the batter.
Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cobbler cool for a few minutes, then dust with powdered sugar (if desired) before serving warm.

For an extra lemony punch, swirl in a few spoonfuls of lemon curd into the batter.

Try adding fresh berries like raspberries or blueberries for a fun twist.

If making a gluten-free version, substitute with gluten-free all-purpose flour.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave or oven before serving for the best texture.