Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today. As it bakes, the batter separates, and the top becomes a tender, delicate-crumbed cake, while the bottom turns into a saucy pudding—both fragrant with lemon.
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Executive editor John “Doc” Willoughby demonstrates...
Executive editor John “Doc” Willoughby demonstrates...
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