A Single Batter Goes Into the Oven but Comes out as a Twofer: A Souffle-Like Cake Resting on Top of a Silky Lemon Pudding

Pudding cakes satisfy two cravings at once.
A Single Batter Goes Into the Oven but Comes out as a Twofer: A Souffle-Like Cake Resting on Top of a Silky Lemon Pudding
Part of this sweet treat's appeal is its seemingly magical transformation during baking. America's Test Kitchen/TNS
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The long-standing popularity of this dessert dates to the 1860s, when the advent of egg beaters with rotating parts made whipping the egg whites for the batter easier.

For bold citrus flavor, we steeped a generous 2 tablespoons of zest in the milk and cream for the batter to extract both its water- and fat-soluble compounds. Baking the pudding cakes in a bath filled with cold water, versus the hot water typically added to the pan, ensured that the bottom pudding layer, which sets faster than the top, didn’t curdle while the cake baked through.

America's Test Kitchen
America's Test Kitchen
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