Meyer Lemon Pudding Cake
User Reviews
4.5
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Prep Time
15 mins
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Cuisine
American, International, Vegetarian
Meyer Lemon Pudding Cake
Description
The Meyer Lemon Pudding Cake relies on beating butter and sugar with lemon zest to build flavor, while eggs and sour cream provide moisture and richness. Separately whipped egg whites are folded in gently to incorporate air, creating a light, tender crumb. Baking in a water bath helps the cake cook gently and evenly, preventing cracking and supporting the formation of a pudding-like layer beneath the cake.
Its bright lemon flavor from Meyer lemons, which are sweeter and less acidic than regular lemons, gives a softer citrus brightness. The texture contrast between the fluffy top and creamy, custardy base makes the cake distinctive and pleasant.
This dessert suits serving slightly warm or chilled. It can be portioned into individual ramekins or a single soufflé dish. A light dusting of powdered sugar lends a simple finish. The preparation involves careful folding of egg whites for the ideal texture and watching the baking time closely to get a slightly golden top.
Ingredients
- 4 tablespoons butter at room temperature, unsalted
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 3 egg at room temperature, separated, large
- 1/3 cup Meyer lemon or 1/4 cup regular lemon juice, juice
- 1/3 cup all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon salt
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
- In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon 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 and beat until smooth; repeat with remaining lemon juice, flour and sour cream.
- Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff 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 it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
- Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
- Lightly dust with powdered sugar. Serve warm.
- Notes-if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 40-45 minutes, or until golden brown. Just watch the cakes to be safe.
User Reviews
Overall Rating
4.5
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