Dandy Meyer Lemon Pudding Cake
Delight your taste buds with this luscious Dandy Meyer Lemon Pudding Cake, a dessert that truly captures the bright, floral essence of Meyer lemons. This elegant recipe transforms simple pantry staples into a magical two-layered treat: a creamy, tangy pudding nestled beneath a light, airy sponge cake. The secret lies in the gentle folding of whipped egg whites and a water bath, ensuring a perfect balance of textures and flavors. With just 20 minutes of prep time and a golden dusting of powdered sugar, this crowd-pleasing dessert is ideal for dinner parties, special occasions, or indulging in a citrusy moment of bliss. Whether baked in a single dish or adorable ramekins, this versatile recipe serves as a stunning centerpiece for any gathering.
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Ingredients
- 2 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 3 units (separated into yolks and whites) large eggs
- 1 tablespoon Meyer lemon zest
- 1/3 cup Meyer lemon juice
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon salt
- 2 tablespoons (optional) powdered sugar (for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 1.5-quart baking dish or six individual ramekins (if making single servings).
Step 2
In a medium mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Step 3
Add the egg yolks one at a time, beating well after each addition. Stir in the Meyer lemon zest and juice until fully incorporated.
Step 4
Sift the flour into the bowl, then add the salt and mix well. Gradually pour in the milk while mixing, resulting in a smooth but somewhat thin batter.
Step 5
In a separate clean bowl, use a hand or stand mixer to beat the egg whites until they form stiff peaks.
Step 6
Gently fold the beaten egg whites into the batter in thirds, being careful not to deflate the mixture. You should end up with a light, airy batter.
Step 7
Pour the batter into the prepared baking dish or divide it evenly among the ramekins. Place the dish(es) in a larger roasting pan and add hot water to the roasting pan until it comes halfway up the sides of the dish(es). This creates a water bath to ensure the pudding cake bakes evenly.
Step 8
Carefully transfer the roasting pan into the preheated oven and bake for 35-40 minutes (for a large dish) or 25-30 minutes (for ramekins), until the top is set and lightly golden. The cake may jiggle slightly in the center but will firm up as it cools.
Step 9
Remove the baking dish(es) from the water bath and allow them to cool slightly on a wire rack. Serve the pudding cake warm or at room temperature, dusted with powdered sugar if desired.
Nutrition Facts
| Serving size | (698.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.9 |
| Total Fat 47.2g | 0% |
| Saturated Fat 23.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 649.3mg | 0% |
| Sodium 898.3mg | 0% |
| Total Carbohydrate 207.4g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 178.9g | |
| Protein 29.6g | 0% |
| Vitamin D 227.4IU | 0% |
| Calcium 399.7mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 695.4mg | 0% |
Source of Calories