Anyone have the Cook's Illustrated Lemon Pudding Cake recipe?
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!
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.")
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.