Gourmet Today: How to Make Lemon Pudding Cake – Gourmet Magazine
Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, “Gourmet Today.” As it bakes, the batter separates, and the top becomes a tender, delicate-crumbed cake, while the bottom turns into a saucy pudding—both fragrant with lemon. Get the recipe: www.gourmet.com
This looks amazing, I will try this for sure. Love that there is no butter in the ingredients as I don’t mind oil and can manage with margarine once in a while but hate butter!!! Can this be done with other flavors as well? Is the lemon juice for the acid or for liquid? wondering as an example if cherry would work?
thanks for the recipe and great video:)
Looks delicious!! Thx for the post.
I will defiantly make this. thanks
The cake works great with orange juice and zest, but cherry might not have enough acid.
Quick, simple and delicious! were do I sign?!
jaja..gorgeous.
we need a password for the recipe on the side………
Delicious! However, the recipe he gave had slightly different amounts than the site…
* 2 large lemons (1 rounded Tbs zest & 6 Tbs juice)
* 1/4 cup all-purpose flour
* Rounded 1/4 teaspoon salt
* 3/4 cup plus 2 tablespoons sugar
* 3 large eggs, separated, left at room temperature for 30 minutes
* 1 1/3 cups whole milk
Looks awesome! and light on the fats. Nice to see something like this without 4 cups of cream and 3 sticks of butter. Going to have to try this soon!
i made the same recipy but i find it more formal to pour the mixture into separate cups and cook it in a water bath at 325 degree youll love it