Description
This delightful Meyer lemon pudding cake features a light and fluffy texture, perfect for warm weather gatherings.
Ingredients
Scale
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 4 large eggs (separated)
- 2 Tablespoons salted butter (melted and cooled)
- 1 Tablespoon Meyer lemon zest
- 1/3 cup Meyer lemon juice (from about 3 lemons)
- 1 1/4 cups whole milk
- Berries (for topping)
Instructions
- Preheat oven to 350°F.
- Whisk flour, sugar, and salt together in a medium bowl.
- Whisk the egg yolks, melted butter, lemon juice, and lemon zest in another, larger bowl.
- Add the flour mixture alternately with the milk to the egg yolk mixture, stirring well between each addition.
- Beat the egg whites in another bowl using an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter using a rubber spatula, 1/3 at a time.
- Pour the batter into a 3-1/2 quart baking dish or divide evenly between 6-8 individual ramekins.
- Set the baking dish or ramekins into a larger pan and carefully fill with hot water to create a bath around the baking dish. The water should cup about 1/3 of the way up the outside of the baking dish or ramekins.
- Carefully transfer to the oven and bake for 40-45 minutes for a large cake or 22-28 minutes for individual ramekins, until a light golden brown.
- Carefully remove the pan from the oven and take the cake out of the water bath.
- Let it cool for 10 to 15 minutes before dusting with powdered sugar and serving with fresh berries, if desired.
Notes
- For extra flavor, you can add a pinch of cardamom to the batter.
- Make sure to separate the egg whites and yolks carefully to achieve the best fluffiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg