• Butter, for greasing pan
  • 1 ¾ cup all-purpose flour, more for pan
  • Zest of 2 lemons
  • 1 cup sugar
  • ½ cup buttermilk
  • 3 tablespoons plus 4 teaspoons lemon juice
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup extra-virgin olive oil (or melted butter)
  • 1 tablespoon poppy seeds
  • ½ cup confectioners’ sugar


Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

4/4 fork user rating

YIELDMakes 2 nine-inch deep-dish crusts


  • 2 1/2 cups all purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 6 tablespoons (about) ice water


Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

Prep: 15 m
Cook: 30 m
Ready In: 2 h 45 m
Recipe By:Polly Welby
"A traditional English trifle all children in the UK grow up eating on high days and holidays. "


  • 1 (9 inch) sponge cake, cut in cubes
  • 1 cup seedless raspberry jam
  • 8 ounces fresh raspberries
  • 10 fluid ounces heavy cream
  • 3 egg yolks
  • 3 tablespoons white sugar
  • 10 fluid ounces heavy cream
  • 2 ounces sliced almonds


Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.

Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.

While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.

Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.


  • 2 cups heavy or light cream, or half-and-half
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 5 egg yolks
  • ½ cup sugar, more for topping


Mix ingredients and strain into jars. Cover with water-tight lids.
Put in Sous Vide bath at 176 degrees for one hour.
Pour into ramekins and chill at least 2 hours, up to 2 days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
From Cook's Illustrated:


After arriving at satisfactory amounts of butter (lots), flour (very little), chocolate (not too much), and eggs (four whole eggs plus one yolk) we achieved our goal: a molten cake recipe that was rich and yet light, moist, intense, and dark. Cooking temperature was also a critical step in our molten chocolate cake recipe to produce a light, cake-like perimeter around a moist well of intense chocolate. We were happy to find that the batter can be made and poured into the ramekins ahead of time and refrigerated, then baked during dinner. Even better, we found that these cakes can be frozen for up to a month and baked without thawing, making them an ideal make-ahead dessert.



Ramekin Preparation
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon cocoa powder


  • 8 ounces semisweet chocolate, chopped coarse
  • 8 tablespoons (1 stick) unsalted butter
  • 4 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup (3 1/2 ounces) granulated sugar
  • 2 tablespoons unbleached all-purpose flour


The whipping time in step 3 will depend on the type of mixer you use; a standing mixer will take about 5 minutes, while a handheld mixer will take about 10 minutes. Serve with lightly sweetened whipped cream, fresh berries, and/or dust the cakes with cocoa or confectioners’ sugar.

1. FOR THE RAMEKINS: Mix the butter and cocoa together to make a paste. Brush the paste evenly inside eight 6-ounce ramekins; set aside.

2. FOR THE CAKE: Melt the chocolate and butter in a medium heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from the heat and set aside.

3. Using an electric mixer, whip the whole eggs, yolk, vanilla, salt, and sugar together at the highest speed until the volume nearly triples, the color is very light, and the mixture drops from the whisk in a smooth, thick stream, 5 to 10 minutes depending on your mixer (see note).

4. Scrape the egg mixture over the melted chocolate mixture, then sprinkle the flour over the top. Gently fold the egg and flour into the chocolate until the mixture is uniformly colored. Ladle or pour the batter into the prepared ramekins.

5. TO STORE: Cover each ramekin tightly with plastic wrap and then foil and refrigerate for up to 8 hours or freeze for up to 1 month.

6. TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the cakes and place them on a rimmed baking sheet (do not thaw before baking). Bake until the cakes have puffed about 1/2 inch above the rims of the ramekins, have a thin crust on top, and jiggle slightly at the center when they are shaken very gently, 12 to 15 minutes (if refrigerated, the cakes bake in 11 to 14 minutes). Serve in the ramekins or unmold onto individual plates. To unmold, run a paring knife around the inside edges of the ramekins to loosen the cakes, then invert them onto individual plates and let cool for 1 minute before removing the ramekins.

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