Lemon Pudding Cakes From Americas Test Kitchen Season 15 Springtime Sweets Recipe 375

LEMON POUND CAKE(ATK)

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2 inch loaf pan with 1 tablespoon of the softened butter; dust with 1 tablespoon of the flour, tapping our the excess. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the baking powder and the salt; set aside.
• Melt the remaining 16 tablespoons butter in a small saucepan over medium heat. Whisk the melted butter thoroughly to reincorporate any separated milk solids.
• In a food processor, pulse the sugar and zest until combined, about 5 pulses. Add the lemon juice, eggs and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through the feed tube in a steady stream [this should take about 20 seconds]. Transfer the mixture to a large bowl. Sift the flour mixture over the egg mixture in three additions, whisking gently after each addition until just combined.
• Pour the batter into the prepared pan and bake 15 minutes. Reduce the oven temperature to 325 degrees and continue to bake until deep golden brown and a toothpick inserted in the center comes out clean, about 35 minutes, rotating the pan halfway through the baking time. Cool in the pan for 10 minutes, then turn onto a wire rack. Pike the top and sides of the cake throughout with a toothpick. Cool to room temperature, at least 1 hour. [The cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for 5 days.].
• For the glaze: While the cake is cooling, bring the sugar and lemon juice to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes. Brush the top and sides of the cake with the glaze and cool to room temperature.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LEMON PUDDING CAKES FROM AMERICA'S TEST KITCHEN SEASON 15: SPRINGTIME SWEETS RECIPE - (3.7/5)

Steps:

• INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 325 degrees. Bring milk and cream to simmer in medium saucepan over medium-high heat. Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 minutes. Meanwhile, fold dish towel in half and place in bottom of large roasting pan. Place six 6-ounce ramekins on top of towel and set aside pan. 2. Strain milk mixture through fine-mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest. Whisk 3/4 cup sugar, flour, baking powder, and salt in second bowl until combined. Add egg yolks, vanilla, lemon juice, and milk mixture and whisk until combined. (Batter will have consistency of milk.) 3. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes. 4. Whisk one-quarter of whites into batter to lighten. With rubber spatula, gently fold in remaining whites until no clumps or streaks remain. Ladle batter into ramekins (ramekins should be nearly full). Pour enough cold water into pan to come one-third of way up sides of ramekins. Bake until cake is set and pale golden brown and pudding layer registers 172 to 175 degrees at center, 50 to 55 minutes. 5. Remove pan from oven and let ramekins stand in water bath for 10 minutes. Transfer ramekins to wire rack and let cool completely. Serve. TECHNIQUE TECHNIQUE: A COLD BATH Water baths insulate food from the heat of the oven, helping custards and other delicate desserts cook more slowly. Typically, the bath gets filled with boiling water. Because the bottom pudding layer in this dessert cooks more quickly than the cake layer, we found that cold water works better, allowing the pudding to set slowly and without curdling, giving the cake time to bake through. 1. A large roasting pan accommodates more water, which takes longer to heat, providing more protection. 2. Water reaches just one-third of the way up, insulating only the pudding layer. Unaffected by insulation, the slow-to-cook cake layer bakes at a higher temperature. 3. A towel lining the bottom of the pan secures the ramekins. TECHNIQUE SCIENCE: MAXIMIZING CITRUS FLAVOR To produce bold citrus flavor in our pudding without marring its silky-smooth texture with pieces of lemon zest, we steep the zest in liquid (and then strain it out). Some of the flavor compounds in the zest are fat-soluble, such as d-limonene. others, like citric acid, are water soluble. To extract the most flavor, we infuse the zest into a mixture of two liquids that we use in our batter-milk and heavy cream-that together contain goodly amounts of both water and fat.