Meyer Lemon Pudding Cake Recipe

Written by Becky

Have you ever cooked with Meyer Lemons? Or better yet, have you ever made a pudding cake?  Meyer Lemons and this Creamy Pudding Cake recipe are like a match made in heaven! When my friend Maria and I made this we couldn’t stop grinning as we tasted the first bite out of the oven. perfection.

As you read this, I’m probably on a plane to Haiti or sitting in the airport during my six hour long layover. I’m probably skimming through food magazines or reading, meanwhile anticipating what it will be like to see so much poverty. One thing I’m excited about in Haiti is the freedom from materialism for a few days. A friend mentioned to me the other day that there are hardly any mirrors in Haiti, so you never really know what you look like while you’re there.  That could be why all of the kids want to see the pictures you take of them. Many of the kids may not have any idea what they look like… this is just a crazy thought to an average American. For a gal like me who breezes through getting ready in the morning (one of my least favorite things), I’m excited for a little break from that.  I’m also excited about the fresh foods I’ve heard so much about… fresh mango and avocado picked ripe the day it’s enjoyed. That will be my little luxury while I’m there.

Also, while I’m in Haiti, I have a few more recipes for you to enjoy, but this one… this one is unriveled among any lemon dessert.  I simply couldn’t stop eating it.

And what a better time to try a new tasty dessert than for Valentine’s Day.  Whether you’re celebrating with friends, not celebrating at all, or celebrating with a loved one, this is a perfect dessert for the evening.

Valentine’s Day is not usually a holiday Josh and I make a big deal of.  It’s one of those holidays that is over-rated and built up with too many expectations to enjoy. We figure everything is overpriced and commercialized during this time and we’d rather show our love regularly for one another than elaborately  just one time a year.  Having said that, I’m all for an excuse to eat a decadent meal or dessert.  Last year we dined at our favorite local restaurant, Fresco Italian Cafe, enjoying every bite of our rich Italian meal and our peaceful meal together.  In years past, we’ve made a special meal at home or just ignored the holiday all together.  This year we’ll be countries apart but we celebrate each other often enough that the holiday won’t be missed.

How do you celebrate Valentine’s Day? Overrated or Embraced?



Meyer Lemon Pudding Cake Recipe

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter at room temperature
  • 1 cup (200g) sugar
  • 1 tablespoon finely grated meyer (or regular) lemon zest
  • 3 large eggs, at room temperature, separate yolks and whites
  • 1/3 cup meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
  • 1/3 cup all-purpose flour
  • 8 oz sour cream or Greek yogurt
  • 1/4 teaspoon salt
  • powdered sugar for dusting

Instructions

  1. Preheat the oven to 350 degrees F. Spray or butter a 1 quart souffle dish (or a set of ramekins or a square baking dish that will fit into a larger baking dish). Also, have a larger baking pan ready that will accommodate your souffle dish or ramekins.
  2. Beat the butter at medium speed until light. Add the sugar and zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream/yogurt and beat until smooth; repeat with remaining lemon juice, flour and sour cream/yogurt. Pour this mixture into a separate bowl.
  3. Next, beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Meanwhile, bring a few cups of water to a boil. Once egg whites have stiff pearly peaks, add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer the mixture to the prepared souffle dish or ramekins. Place in the larger pan and carefully pour boiling water around it to a depth of 1 inch.
  4. Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool for 10-15 minutes.
  5. Lightly dust with powdered sugar and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.
  6. *You'll be tempted to add something to this, a berry sauce, some ice cream, or chocolate but don't... it is SO good just by itself I promise!!

Notes

recipe by the Traveler's Lunchbox and Luscious Lemon Desserts

http://www.thevintagemixer.com/2012/02/meyer-lemon-pudding-cake-recipe/

Comments (10)

  1. Now the Haiti comment makes sense. Safe travels and I hope you get to enjoy some fresh produce! Lovely recipe and I can't wait to hear about your trip.

    • I don’t think so. I would hate for you to try it that way and it not work out. I think it’s best made in something that it can stay in and spoon out servings from. Hope that helps!

  2. thanks for answer, I’ll make it to the some shallow dish then!
    an another question: I’m going to make this for a dinner party so do you think this would be good if I bake it one day ahead? I wonder if it tastes good if served cold or at the room temperature?

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