Recipe

Meyer-lemon Pudding Cake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 325F degrees.
Step #2 In a mixing bowl beat the egg whites & 1/4 c sugar until stiff peaks form.
Step #3 Set aside.
Step #4 In a small bowl mix together the sugar & flour & set aside.
Step #5 In another bowl stir this together the lemon juice, melted butter, & lemon zest.
Step #6 Add this to the flour mixture & stir well.
Step #7 In yet another bowl whisk the egg yolks & the buttermilk.
Step #8 Add to the lemon mixture & stir well.
Step #9 If you are using regular lemons, taste to be sure the mixture is sweet enough.
Step #10 Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
Step #11 Butter & sugar 6 soufflé c or ramekins & fill 3/4 full.
Step #12 Bake in a water bath until top feels slightly firm, about 40 mins.
Step #13 Do not brown.
Step #14 Let cool to about room temp & then chill for 2 hrs to overnight.
Step #15 The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Step #16 Whip cream & a tsp of the sugar together & set aside.
Step #17 To serve, garnish the chilled cakes with a dollop of whipped cream.
Step #18 Sprinkle top a little zest on top.
Enjoy the Meyer-Lemon Pudding Cake recipe

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