Luscious Meyer Lemon Pudding Cake
Indulge in the zesty delight of Luscious Meyer Lemon Pudding Cake, a decadent dessert that beautifully showcases the unique flavor profile of Meyer lemons. This native hybrid not only adds a fragrant aroma but also contributes to a perfect balance of sweetness and tartness! This recipe captures the essence of these exquisite citrus fruits and transforms them into a soft, pudding-like cake that is perfect for any occasion. Whether you're celebrating a special moment or treating yourself on a quiet evening at home, this cake will leave your taste buds dancing with joy. The light, airy texture combined with the rich creaminess of real whipped cream and a sprinkle of fresh lemon zest make it an irresistible choice. Serve warm for an extraordinary experience or at room temperature for a more refined finish. Let your culinary creativity shine as you garnish with fragrant lemon verbena or mint leaves!
8
Servings
185
Calories
11
Ingredients
Ingredients
Meyer lemon zest
3 teaspoons (finely grated)
Meyer lemons
3-4 (juiced)
Unbleached cane sugar
3/4 cup
Unbleached flour
1/4 cup
Salt
1/4 teaspoon
Large eggs
3 (separated)
Whole milk
1 cup (at room temperature)
Unsalted butter
4 tablespoons (melted and cooled slightly)
Real whipped cream
to taste (for serving)
Meyer lemon zest
for garnish (freshly shredded)
Lemon verbena leaves or mint leaves
for garnish (fresh)
Instructions
1
Preheat your oven to 300°F (150°C) and prepare an 8-inch square baking pan by buttering it thoroughly.
2
Finely grate 3 teaspoons of Meyer lemon zest and squeeze juice from 3-4 Meyer lemons to obtain approximately 1/3 cup of juice. Set both the zest and juice aside.
3
In a medium mixing bowl, whisk together the unbleached cane sugar, unbleached flour, and salt until well combined.
4
In a separate large bowl, whisk together the egg yolks, whole milk, melted unsalted butter, reserved Meyer lemon zest, and lemon juice until smooth and integrated.
5
Pour the egg yolk mixture into the dry ingredients, stirring gently until just combined.
6
In a separate clean bowl, beat the egg whites until soft peaks form. Carefully fold one-third of the whipped egg whites into the batter to lighten it, followed by gently folding in the remaining egg whites until no streaks remain. The batter will be quite thin.
7
Pour the batter into the prepared baking pan and bake in the oven for about 35-40 minutes, or until the top is golden and a toothpick inserted comes out clean.
8
Once baked, allow the pudding cake to sit for 10-15 minutes before serving. To serve, use a wet knife to run around the edges of the pan to gently loosen the cake.
9
Serve warm or at room temperature, topped with a dollop of real whipped cream, fresh Meyer lemon zest, and a garnish of lemon verbena or mint leaves for an extra touch of elegance.
Nutrition Information
9
Fat
25
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Meyer Lemon Pudding Cake?
Meyer Lemon Pudding Cake is a decadent dessert that creates a light, airy cake on top with a rich, creamy pudding layer underneath, featuring the unique flavor of Meyer lemons.
What makes Meyer lemons different from regular lemons?
Meyer lemons are a native hybrid citrus fruit known for their fragrant aroma and a flavor profile that perfectly balances sweetness and tartness.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C).
How many Meyer lemons are needed for this recipe?
You will need 3 to 4 Meyer lemons to obtain the required 3 teaspoons of zest and 1/3 cup of juice.
What type of baking pan is required?
An 8-inch square baking pan is used for this recipe.
How should I prepare the baking pan?
The 8-inch square baking pan should be buttered thoroughly before adding the batter.
What are the main dry ingredients?
The dry ingredients include 3/4 cup unbleached cane sugar, 1/4 cup unbleached flour, and 1/4 teaspoon salt.
How many eggs are used in the recipe?
The recipe requires 3 large eggs, which must be separated into yolks and whites.
Should the milk be at a specific temperature?
Yes, the 1 cup of whole milk should be at room temperature.
What type of butter is recommended?
The recipe calls for 4 tablespoons of unsalted butter, melted and cooled slightly.
How do I mix the batter?
Whisk dry ingredients in one bowl, whisk wet ingredients (including yolks) in another, then combine the two and finally fold in whipped egg whites.
How should the egg whites be prepared?
Beat the egg whites in a clean bowl until soft peaks form before folding them into the batter.
How do I fold in the egg whites?
Carefully fold in one-third of the whipped egg whites to lighten the batter, then gently fold in the remaining two-thirds until no streaks remain.
What is the consistency of the batter?
The final batter will be quite thin before it is poured into the baking pan.
How long does the cake bake?
The cake should bake for approximately 35-40 minutes.
How can I tell if the pudding cake is done?
The cake is done when the top is golden and a toothpick inserted into the cake portion comes out clean.
Should the cake rest after baking?
Yes, allow the pudding cake to sit for 10-15 minutes before serving.
How do I easily remove the cake from the pan?
Use a wet knife to run around the edges of the pan to gently loosen the cake.
Can I serve this cake warm?
Yes, serving the cake warm provides an extraordinary experience, though it can also be served at room temperature.
What are the suggested toppings?
A dollop of real whipped cream and fresh Meyer lemon zest are recommended toppings.
What can be used as a garnish?
Fragrant lemon verbena or fresh mint leaves make excellent garnishes for an elegant touch.
How many servings does this recipe provide?
This recipe yields 8 servings.
How many calories are in one serving?
Each serving contains approximately 185 calories.
What is the fat content per serving?
There are 9 grams of fat per serving.
What is the carbohydrate count?
There are 25 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving contains 3 grams of protein.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe, making it accessible for home bakers.
Can I use bleached sugar or flour?
The recipe specifically recommends unbleached cane sugar and unbleached flour.
What is the texture of the finished dessert?
It features a light, airy cake texture on top and a rich, creamy pudding consistency at the bottom.
Can I substitute the Meyer lemons?
While Meyer lemons are preferred for their unique sweetness, you could use regular lemons, though the flavor profile will be more tart.