MEYER-LEMON PUDDING CAKE
The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
- In a small bowl mix together the sugar and flour and set aside.
- In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
- In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
- Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
- Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
- Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
- Whip cream and a teaspoon of the sugar together and set aside.
- To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.
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Janeika Davenport
[email protected]I highly recommend this recipe to anyone who loves lemon cake.
Timothy Turner
[email protected]This cake is perfect for any occasion. It's delicious, easy to make, and always a crowd-pleaser.
Chagga Derrick
[email protected]I love the simplicity of this recipe. It's easy to follow and the cake always turns out great.
zahid bangash
[email protected]This recipe is a keeper! I will definitely be making this cake again.
Noralam Hff
[email protected]Overall, I thought this cake was just okay. It wasn't as good as I was hoping it would be.
Naledi Mokoa
[email protected]The cake was a bit dry. I think I should have used more butter.
Zedi Cross
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
Daniel Sifiso
[email protected]This cake was a bit too sweet for my taste, but my family loved it.
Rahima Ayrin
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good. The lemon flavor is not overpowering and the cake is very moist.
Jadob Roy
[email protected]This is the best lemon cake I've ever had. The texture is perfect and the flavor is amazing.
kwesi hutchful
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it.
Lefa Ramaala
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so easy to make and it tastes delicious.
Sushil Rawal
[email protected]This cake is so moist and flavorful. I love the hint of lemon in the pudding.
LA 'Destiny Fernander
[email protected]I love the combination of the sweet and sour flavors in this cake. The lemon glaze adds a nice finishing touch.
Chinese_ girl_driver1
[email protected]This Meyer lemon pudding cake was an absolute delight! The zesty citrus flavor from the lemons perfectly complemented the moist and fluffy cake. It was a hit with my family and friends, and I'll definitely be making it again soon.