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Anyone have the Cook's Illustrated Lemon Pudding Cake recipe?

gmm Oct 28, 2010 07:59 PM

I had this recipe long ago but have lost it since. I see many versions on different blogs that say they're adapted from the Cook's Illustrated recipe, but some call for 1 1/4 cups flour, some only call for 1/4 cup flour, which is a huge difference. I made a recipe tonight using the larger amount of flour, which made a fluffy lemon cake, but disappointingly with no pudding layer on the bottom. Could someone with access to the original CI recipe verify the ingredient amounts? TIA!

  1. todao Oct 28, 2010 08:13 PM

    Many of CI recipes are copyrighted and most forums are reluctant to venture into publishing copyrighted recipes or portions thereof.
    You can get the recipe on that page with a 14 day free trial offer. It's a win/win

    1. t
      toveggiegirl Oct 28, 2010 11:15 PM

      This is CI's version:
      I prefer Margaret Atwood's Baked Lemon Custard. It's very sweet so sometimes I cut down on the sugar a little. If it doesn't seem quite set, (very) briefly finish it under the broiler.

      1 Reply
      1. re: toveggiegirl
        gmm Oct 30, 2010 06:34 AM

        Thanks toveggiegirl - made the CI recipe and it came out perfectly.

      2. al b. darned Oct 30, 2010 12:55 PM

        I just checked the recipe on "baking911.com ..." Since the author didn't check the recipe before posting it, I need a clarification.

        How long should I boil the roasting pan so it becomes pourable? ("Pour enough boiling roasting pan to come halfway up sides of baking pan or molds.")

        1 Reply
        1. re: al b. darned
          weezycom Oct 30, 2010 02:27 PM


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