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Lemon Pudding Cake
"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 pudding layer without muddying the lemon flavor. To prevent the top layer of the cake from deflating, we beat sugar into the egg whites. This stabilized the whites and resulted in a high, golden, and fluffy cake. For the creamiest texture, it was important to bake the cake in a water bath. The hot water protected the pudding from cooking too quickly...."
INGREDIENTS
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Lemon Pudding Cake
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From Cook's Country
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April/May 2009
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Lemon Pudding Cake
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Why this recipe works:
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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 pudding layer
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To prevent the top layer of the cake from deflating, we beat sugar into the egg whites. This stabilized the whites and resulted in a high, golden, and fluffy cake. For the creamiest texture, it was important to bake the cake in a water bath. The hot
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Watch the Video From our TV Show Watch This Recipe
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Like magic, pudding cakes separate into two layers during baking: airy and soufflélike on top, dense and custardy below. We wanted a foolproof recipe for a creamy pudding, tender cake, and bright lemon flavor.
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Season 3: The Chemistry of Cakes
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Serves 8
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This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
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Ingredients
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1/4 cup all-purpose flour
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2 teaspoons cornstarch
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1 1/4 cups sugar
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5 tablespoons unsalted butter, softened
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2 tablespoons grated zest and 1/2 cup juice from 4 lemons
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5 large eggs, separated
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1 1/4 cups whole milk, room temperature
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2 quarts boiling water
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Instructions
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