My Lemon Pudding Cake

• 2 eggs, beaten lightly
• 1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. lemon extract
• 2 tsps. vanilla extract
• 1/4 cup plus 1 Tbsp. sugar
• 1 cup milk
• 1 package of instant pudding mix (lemon)
• 1-1/2 Tbsps. lemon juice
• 1 Tbsp. plus 1 tsp. cornstarch

Preheat oven to temperature 350°F. Combine first 8 ingredients, half the vanilla and half the sugar in a food processor or mixing bowl. Stir in bran cereal. Transfer mixture to a 8x4 inch nonstick loaf pan. Smooth top with back of a spoon. Bake 25-30 minutes or until lightly browned and set. Combine remaining ingredients, except remaining vanilla, in a heavy saucepan. Bring to a boil over medium heat, whisking vigorously until cornstarch is dissolved. Continue boiling and whisk for 1 minute. Remove from heat. Stir in remaining vanilla. Serve sauce over cake slices.