Lemon Pudding Cake

Name: Lemon Pudding Cake
Yield: Serves 8
Ingredients: 1/4 cup (1¼ ounces), all-purpose flour; 2 teaspoons, cornstarch; 1 1/4 cups (8¾ ounces), sugar; 5 tablespoons, unsalted butter, softened; 2 tablespoons grated, lemon zest plus 1/2 cup juice (4 lemons); 5 , large eggs, separated; 1 1/4 cups, whole milk, room temperature; 2 quarts, boiling water

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Appears in Cook's Country April/May 2009, Cook's Country TV

Desserts or Baked Goods

Cakes

Lost Recipes

Like magic, pudding cakes separate into two layers during baking: airy and soufflé-like on top, dense and custardy below. We wanted a foolproof recipe for a creamy pudding, tender cake, and bright lemon flavor.

SERVES8

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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...

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