Meyer Lemon Pudding Cake

First of all, happy (belated) Mother’s Day to all mothers out there! As usual, our mother’s day celebration over the weekend revolved around lots of good eats.

My mom had been sick all week, but luckily felt better and regained her appetite just in time for the weekend. She actually had a conference to go to all day Sunday, so we did our main mother’s day meal on Saturday night. She told me she was craving something spicy, perhaps a noodle stir fry. I came across SheSimmers, an amazing Thai food blog, while searching for ideas and literally cooked entirely from the blog:

Thai Food

From left to right: Grilled Beef Salad Thai-Style with Green Apples, Pan-Fried Chive Cakes, Pad Thai

We got so stuffed and tired after all the Thai food that we decided to postpone this meyer lemon pudding cake I had planned for dessert to the following night.

My mom loves lemon desserts and this lemon pudding cake, originally from Gourmet magazine, seemed right up her alley. I found some meyer lemons that I used instead of regular lemons, which I think are totally worth the splurge (if you can find them) for a dessert like this where lemon is the star flavor.

Meyer Lemons

Plus, they’re so vibrant and pretty. I can never resist.

Meyer Lemon Pudding Cake

Something magical happens when this cake goes in the oven. The top turns into this wonderfully light, fluffy, and moist cake, while the bottom pools into a warm lemon pudding. The whole thing tastes incredibly comforting, but light.

So light that we all went back for seconds…

Meyer Lemon Pudding Cake

The recipe reads almost like a soufflé in that you have to fold in whipped egg whites right before baking. I’m happy to report that this “cake” isn’t nearly as finicky as an actual soufflé. The hardest part is setting up the water bath so that none of the hot water gets into the cake batter.

I served it hot out of the oven, but I was surprised to find out today that the leftovers held up just fine. In fact, I just had a few bites cold out of the refrigerator – just to check, of course – and it was still delicious.

Meyer Lemon Pudding Cake

Yield: 6 servings

Meyer Lemon Pudding Cake

Lightly adapted from Gourmet via Epicurious

Ingredients

  • 1/4 cup plus 2 tablespoons meyer lemon juice (the juice of 3-4 meyer lemons)
  • 1 tablespoon finely grated meyer lemon zest (zest of 2-3 of the meyer lemons)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar
  • 3 large eggs, separated
  • 1 1/3 cups whole milk
  • Powdered sugar, for dusting

Instructions

  • Preheat oven to 350°F. Whisk together the flour, salt, and a 1/2 cup plus 2 tablespoons of sugar in a large bowl. In a separate bowl, whisk together the yolks, milk, zest, and juice. Add the wet mixture to the flour mixture and whisk to just combine.
  • Beat the egg whites in another large bowl with an electric mixture until they hold soft peaks. Add in the remaining 1/4 cup of sugar, a little at a time, and continue to beat until the whites hold stiff peaks.
  • Whisk a quarter of the whites into the batter, and then fold in the remaining until well incorporated.
  • Pour the batter into a buttered 1 1/2-quart baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
  • Dust with powdered sugar and serve warm or at room temperature.

Notes

Make sure the lemon zest is very finely grated; Otherwise, it’s worth it to give it a quick chop so the bits of zest aren’t noticeable in the final dish.

http://www.culinarycolleen.com/meyer-lemon-pudding-cake/

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