For the Cobbler Topping:

• 1 ½ cups (180g) All-Purpose Flour: Provides the structure for our fluffy topping.
• ¾ cup (150g) Granulated Sugar: Adds sweetness to the cakey layer.
• 2 teaspoons Baking Powder: The leavening agent that makes the topping rise and become airy.
• ¼ teaspoon Salt: Balances the sweetness and enhances the overall flavor.
• ¾ cup (180ml) Milk: Adds moisture and richness (whole milk is great, but 2% works too).
• ½ cup (113g) Unsalted Butter, melted: Contributes to a tender crumb and rich flavor.
• 1 large Egg, lightly beaten: Adds structure, richness, and helps bind the ingredients.
• 1 teaspoon Vanilla Extract: Complements the lemon and adds a touch of warmth.

For the Lemon Sugar Layer:

• 1 cup (200g) Granulated Sugar: This sugar will meld with the lemon to create the base of our magic sauce.
• Zest of 2 large Lemons (about 2 tablespoons): This is where the intense, bright lemon aroma and flavor comes from. Use a microplane or fine grater.
• Optional: 1 tablespoon Cornstarch: If you prefer a slightly thicker sauce, mix this in with the sugar and zest.

For the “Magic” Lemon Syrup:

• 1 ½ cups (360ml) Boiling Water: The hot liquid is key to the magic!
• ¼ cup (60ml) Fresh Lemon Juice (from the 2 zested lemons): Provides the essential tartness to the sauce.
• 2 tablespoons Unsalted Butter, cut into small pieces (optional, for extra richness in the sauce): Adds a lovely buttery note to the lemon sauce.