Ah, lemons!
My absolute favorite flavor! They are the crown jewels of both the savory and sweet worlds. Today’s recipe is simple, yet elegant. Comforting, yet divine. Meyer Lemon Pudding Cake has a crisp, almost meringue, outer shell with rich gooey lemon goodness underneath.
I made this cake with meyer lemons from my tree. If you can’t track down any meyer lemons in your neck of the woods, use regular lemons and add a bit more sugar to account for their tartness.
Meyer Lemon Pudding Cake
Author: Rebecca Cofiño for Mamaguru
Recipe type: Dessert
What could be more lucious that lemon pudding cake! Meyer lemons are a sort of cross between lemons and oranges, so if you have to substitute regular lemons, you might want to add a tad more sugar!
Ingredients
- 4 eggs (at room temperature*)
- 2 c sugar
- 1 T meyer lemon zest
- 1 T meyer lemon juice
- 1¼ c sifted cake flour
- pinch of sea salt
- 2 sticks unsalted butter, melted and cooled
Instructions
- Preheat oven to 325°. Beat eggs and sugar together on a medium-high speed until the mixture is pale yellow and thick (about 7 minutes).
- Turn mixer speed to low and add the lemon zest and juice.Gently add the flour and a pinch of sea salt. Mix until just combined. Stream in melted butter and stop mixing as soon as it is combined. Pour mixture into a buttered 2 quart baking dish.
- Place baking dish into a larger baking vessel and add the hottest tap water you have until it comes halfway up the sides for a bain marie. Bake for one hour. The center will be under-baked, so normal cake testers will not come out clean.
- Cool and serve making sure everyone gets the outer shell and the pudding underneath.
- You can garnish with raspberries or blueberries if you life. Enjoy!
Meyer Lemon Pudding Cake
Helpful Hint
If you forgot to leave your eggs out for an hour, here’s a quick fix. Fill a bowl with hot tap water and let the eggs warm in it for 5 minutes, then you are good to go.
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