Dandy Meyer Lemon Pudding Cake
Delight your taste buds with this luscious Dandy Meyer Lemon Pudding Cake, a dessert that truly captures the bright, floral essence of Meyer lemons. This elegant recipe transforms simple pantry staples into a magical two-layered treat: a creamy, tangy pudding nestled beneath a light, airy sponge cake. The secret lies in the gentle folding of whipped egg whites and a water bath, ensuring a perfect balance of textures and flavors. With just 20 minutes of prep time and a golden dusting of powdered sugar, this crowd-pleasing dessert is ideal for dinner parties, special occasions, or indulging in a citrusy moment of bliss. Whether baked in a single dish or adorable ramekins, this versatile recipe serves as a stunning centerpiece for any gathering.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 3 units (separated into yolks and whites) large eggs
- 1 tablespoon Meyer lemon zest
- 1/3 cup Meyer lemon juice
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon salt
- 2 tablespoons (optional) powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 1.5-quart baking dish or six individual ramekins (if making single servings).
In a medium mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Add the egg yolks one at a time, beating well after each addition. Stir in the Meyer lemon zest and juice until fully incorporated.
Sift the flour into the bowl, then add the salt and mix well. Gradually pour in the milk while mixing, resulting in a smooth but somewhat thin batter.
In a separate clean bowl, use a hand or stand mixer to beat the egg whites until they form stiff peaks.
Gently fold the beaten egg whites into the batter in thirds, being careful not to deflate the mixture. You should end up with a light, airy batter.
Pour the batter into the prepared baking dish or divide it evenly among the ramekins. Place the dish(es) in a larger roasting pan and add hot water to the roasting pan until it comes halfway up the sides of the dish(es). This creates a water bath to ensure the pudding cake bakes evenly.
Carefully transfer the roasting pan into the preheated oven and bake for 35-40 minutes (for a large dish) or 25-30 minutes (for ramekins), until the top is set and lightly golden. The cake may jiggle slightly in the center but will firm up as it cools.
Remove the baking dish(es) from the water bath and allow them to cool slightly on a wire rack. Serve the pudding cake warm or at room temperature, dusted with powdered sugar if desired.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 178.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 400 mg | 31% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
