Best 2 Meyer Lemon Pudding Cake Recipes
Welcome to the world of delectable flavors and delightful aromas! In this article, we present you with an exploration of the art of baking, specifically focusing on the tantalizing "Meyer Lemon Pudding Cake." As we embark on this culinary journey, we will unveil the secrets and techniques behind creating a moist, flavorful, and visually stunning cake that will captivate your taste buds and leave you craving for more. Discover the perfect harmony of tangy citrus and creamy pudding, encased in a tender and fluffy cake. Let us delve into the realm of baking and uncover the delights that await you with this exceptional "Meyer Lemon Pudding Cake."
Let's cook with our recipes!
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.
DANDY® MEYER LEMON PUDDING CAKE
Although I have cooked with Meyer lemons, lately they've become my muse-my obsession; and I'm sorry I haven't given Meyer lemons as much attention as they deserve! I was a bit concerned because the recipe didn't indicate to use a bain-marie but the finished product didn't seem to require one. Here's a cake recipe I found recently online that uses this exquisite citrus fruit. Easy! From dudafresh.com. The question remains: Does one eat Meyer lemon pudding cake with a spoon or fork?
Provided by COOKGIRl
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Butter an 8-inch square baking pan.
- Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
- In a mixing bowl combine the dry ingredients.
- In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
- In a separate bowl, beat the egg whites until (soft peaks) form.
- Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
- Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
- Serve warm or at room temperature.
- If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
- Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.
Tips:
- Make sure to use fresh Meyer lemons for the best flavor.
- If you don't have Meyer lemons, you can use regular lemons, but the flavor will be slightly different.
- Zest the lemons before juicing them to get the most flavor.
- Be careful not to overmix the batter, as this will result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Meyer lemon pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tangy lemon flavor that is balanced by the sweetness of the pudding. The cake is also very versatile, and can be served warm or at room temperature, with or without toppings. Whether you are a fan of Meyer lemons or just looking for a new dessert to try, Meyer lemon pudding cake is sure to please.
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