Meyer lemon pudding cakes

meyer lemon pudding cakes - www.scalingbackblog.com

In my household dessert is only considered dessert if it involves chocolate.   Every now and then I get a little selfish and go for pure self indulgence. The expectation around here is for chocolate but why not a little tart with your sweet?  My son absolutely loved these little cakes so I didn’t have to suffer through eating them all by myself.

Meyer lemons are sweeter and mellower than regular lemons and work perfectly in this magic lemon cake.  While the cake bakes it separates into two layers so you have a light fluffy sponge on top and a rich creamy pudding layer on the bottom.  Serving these with a little bit of fresh fruit is a must in my opinion, I like to swirl my strawberries in the pudding layer, it’s like a little taste of heaven.

meyer lemon pudding cakes - www.scalingbackblog.com

meyer lemon pudding cakes - www.scalingbackblog.com

 

meyer lemon pudding cakes - www.scalingbackblog.com

Meyer lemon pudding cakes
Serves: 6
 
from Food & Wine These little cakes are full of lemon flavor without being overly tart.
Ingredients
  • ¾ cup granulated sugar
  • ⅓ cup all-purpose flour
  • 3 large eggs, separated
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup whole milk
  • 5 tablespoons fresh Meyer lemon juice
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon salt
  • Confectioners’ sugar, for serving
  • fresh raspberries and strawberries, for serving
Instructions
  1. Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
  2. In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
  3. Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with the berries.

 meyer lemon pudding cakes - www.scalingbackblog.com  

 meyer lemon pudding cakes - www.scalingbackblog.com

  • 6 Comments
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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    6 thoughts on “Meyer lemon pudding cakes

      1. Tina Post author

        Hi Nuala,

        I used 6-ounce ramekins for the pudding cakes. You could also cook it into one large cake if you prefer and use an 9×9 baking dish.

        Reply
    1. Katie @ Whole Nourishment

      Tina, you always seem to post exactly what I did not know I wanted. 😉 I love this kind of dessert and will definitely try it sometime….maybe for a dinner party next weekend. Do you think these could be prepared a few hours in advance and kept in the fridge until ready to bake?

      Reply
    2. Katie @ Whole Nourishment

      I made these pudding cakes for a dinner party and they were really good. The sweet and tang was perfectly balanced. I didn’t know whether they could be made ahead, but theKitchen mentions souffles can be prepped ahead and stored in the fridge, which I did and it seemed fine. Maybe the didn’t rise as much as they could but still they were good.

      Reply
      1. Tina Post author

        Hi Katie,

        I ate them both ways, fresh out of the oven and I think I actually preferred them once they had cooled in the refrigerator. I’m glad you enjoyed them!

        Reply

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