Lemon Pudding Cake
Appears in Cook's Country April/May 2009
WHY THIS RECIPE WORKS
For the brightest lemon flavor in our Lemon Pudding Cake, we used a full half-cup of lemon juice. To coax even more flavor from the lemons, we creamed a bit of grated zest with the butter and sugar. A bit of cornstarch gently firmed the pud...