Lemon Pudding Cake

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

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.

SERVES 8

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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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