Lemon pudding cake

Julia Moskin

Rachel Barrett for The New York Times

A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a eight-inch baking dish in a roasting pan filled halfway with water makes it possible for the custard to kind although the top bakes. It’s an exceptional party dish, warm and just out of the oven. But it’s equally as very good out of the fridge, its flavors melded and mellowed.

Ingredients

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Planning

1. Area a huge roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan ins >Adapted from "The Farm," by Ian Knauer (Houghton Mifflin Harcourt)

Adapted from "The Farm,” by Ian Knauer (Houghton Mifflin Harcourt)