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
4 eggs (at room temperature*)
2 c sugar
1 T meyer lemon zest
1 T meyer lemon juice
1 1/4 c sifted cake flour
pinch of sea salt
2 sticks unsalted butter, melted and cooled
1. 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).
2. 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.
3. 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.
4. 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!
* 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.