The secret to our lemon pudding cake, a delightful dessert whose airy top layer sits over a thick and creamy custard, lies in the water bath. When we baked the cake without a water bath, the texture was not nearly as rich as we wanted it. Because the water lowers the temperature surrounding the baking dish, it fosters gentle, even cooking and delivers the creamiest texture.
Here’s the setup:
1. To prevent the baking dish from sliding, line the bottom of the roasting pan with a kitchen towel.
2. Set the roasting pan on the oven rack and carefully pour boiling water into the pan, partway up the sides of the baking dish.
3. After baking, promptly remove the baking dish from the water. Let the water cool before moving the water bath.
MAKE IT NOW: Our recipe for Lemon Pudding Cake is free through July 18, 2013.