Lemon Pudding Cakes

Name: Lemon Pudding Cakes
Yield: Serves 6
Ingredients: 1 cup, whole milk; 1/2 cup, heavy cream; 3 tablespoons, grated lemon zest plus 1/2 cup juice (3 lemons); 1 cup (7 ounces; 198 grams), sugar; 1/4 cup (1 1/4 ounces; 35 grams), all-purpose flour; 1/2 teaspoon, baking powder; 1/8 teaspoon, salt; 2 large, eggs, separated, plus 2 large whites; 1/2 teaspoon, vanilla extract

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By Sarah Mullins

Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV

Desserts or Baked Goods

Puddings, Custards, Gelatins, & Souffles

During baking, this dessert’s batter separates into two distinct layers. To ensure top-notch cake and pudding, we’d have to unravel its culinary chemistry.

SERVES6

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WHY THIS RECIPE WORKS

Despite the ease of a single batter to produce two texturally distinct layers, lemon pudding cake is a very unpredictable undertaking. With an understanding of the underlying processes that cause this characteristic separation, we were able...

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