Meyer Lemon Pudding Cake

By terrybryntesen

If you haven’t had a lemon pudding cake before, you are in for a real treat. The cake is light, refreshing, and not overly sweet. The top part of the cake is soft and fluffy, similar to a soufflé. When you break into the cake with a spoon, you will discover a creamy and smooth lemon layer at the bottom. The two textures combine to create a heavenly lemon dessert. (I might add that this is a light dessert well suited to summertime eating & a great finish to a spicy dinner.)

Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar (decreased sugar to 3/4 cup)
• 1 tablespoon lemon zest
• 3 large eggs, at room temperature, separated
• 1/3 cup Meyer lemon juice (added a bit more)
• 1/3 cup all-purpose flour
• 1 cup sour cream (was out of sour cream so used yogurt)
• 1/4 teaspoon salt
• Powdered sugar, for dusting (made glaze from juice & powdered sugar to top cake)

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).

2. In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

3. Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.

4. Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.

5. Lightly dust with powdered sugar. Serve warm.

Notes-if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 40-45 minutes, or until golden brown. Just watch the cakes to be safe.