Meyer Lemon Pudding Cake

Wednesday, March 28, 2012


I can't believe it's been more than a month since I last posted a recipe!  Eek!  I guess I've just been super busy with finals for this quarter and searching for jobs.  The nice thing is, next quarter I should have more time for posts and I'm going to make a promise to myself to post at least once weekly.  Hopefully this post, which I finally had time for over Spring Break, (though I have the nagging feeling I should be applying for more jobs right now...) will be the start of my weekly posting promise.

I made this cake with the help of my brother-in-law Carlos, who suggested we use up the Meyer lemons he and my sister had just sitting in the fridge.  Knowing it was a tragedy to let them go to waste, we decided to put them to use to make this light yet rich cake which Carlos has made before.  You serve it in slices with heavy cream and top it with fresh berries.  The perfect and easy summery treat to go along with the recent warm weather!

Meyer Lemon Pudding Cake (lightly adapted from Epicurious)

Ingredients
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites

Whipping cream
Assorted fresh berries

Directions
1) Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish.
2) Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth.
3) Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny). Pour batter into prepared dish.
4) Place dish in larger roasting pan. Then place dish and roasting pan in oven.  Pour enough hot water into roasting pan to come halfway up sides of dish.
5) Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan. Cool cake completely in baking dish on rack.
6) Refrigerate until cold, at least 3 hours and up to 6 hours.
7) Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.