Lemon Pudding Cake with Crystal Sugar

Preparation info

  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

A thin batter separates while baking, yielding a tender crumbed cake sitting on a lemon pudding. It’s an old-fashioned recipe, but one that never grows old, at least for me. I’ve tried it with tangerines and oranges for variation, but lemon is best. Sweet Meyer lemons are even better. The decorative crystal sugar—little clear squares of sugar that will hold their shape through baking—are like sequins on a dress; they add a festive touch. And they crunch in your teeth—not at all what you wou