Lemon Pudding Cake

Sponge puddings separate into two layers as they bake: Light “cake” comes to the top, while a custardy “sauce” forms below. It’s the high proportion of milk to eggs and flour in the custard mixture that separates the pudding.

This is Nashville food stylist Ginger Walsh’s recipe, and it’s one of the best—tart with lemon, beautifully golden, almost souffle-like. Try it warm.