Meyer Lemon Pudding Cake

“Meyer Lemons are a cross between a lemon and a mandarin orange. This unique fruit blends the traditional flavour of a lemon and the sweetness of an orange creating a refreshingly exceptional taste experience.”

That’s copied from the bag that the lemons came in. I’ve been eying Meyer lemons for years, but not knowing what to do with them if I bought them stopped me from purchasing them. Last time I was in the grocery store, I picked up the bag, turned it over and found the answer right there… a recipe for Meyer lemon pudding cake. I bought the fruit and made the cake.

This is what happened.

The source for today’s recipe.

The recipe source.

The recipe source.

Got the lemons out of the refrigerator.

Meyer lemons.

Meyer lemons.

Got the eggs out too. Why?

I have always thought it was because cooler ingredients going into the oven would affect the cooking time, but found out recently it’s because warm ingredients mix together better and when that happens, you’ll end up with fluffier, smoother baked goods.

Eggs.

Eggs.

Separated the eggs.

Separated eggs.

Separated eggs.

Melted the butter.

Melted butter.

Melted butter.

Grated the Meyer lemons.

Meyer lemon zest.

Meyer lemon zest.

Juiced the lemons.

Ready to get juiced.

Ready to get juiced.

Mixed the flour, sugar and salt together.

Dry ingredients.

Dry ingredients.

Got the wet ingredients together.
Here are a bunch of whatfoodimade action shots™!

Add the milk to the lemon juice.

Add the milk to the lemon juice.

Add the butter to the milk.

Add the butter to the milk.

Add the egg yolks to the lemon juice, butter and milk.

Add the egg yolks to the lemon juice, butter and milk.

Added the wet ingredients to the dry ingredients.

Wet ingredients are added to the dry ingredients.

Wet ingredients are added to the dry ingredients.

Whisked the eggs until there were soft peaks.

Egg whites, beaten to a soft peak.

Egg whites, beaten to a soft peak.

Fold the egg whites into the batter.

Fold the egg whites into the batter.

Finished cake.

Finished baking.

Finished baking.

Meyer Lemon Pudding Cake.

Meyer lemon pudding cake.

Meyer lemon pudding cake.

This was a very good 2-in-1 cake: a light, fluffy top with creamy pudding underneath.

Here’s the recipe:
http://www.dudafresh.com/recipes/?p=201

Meyer Lemon Pudding Cake

Ingredients:

3 Meyer lemons
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 cup whole milk, at room temperature
4 tablespoons butter, melted and cooled

Directions:

Preheat oven to 300°F with rack in center of oven.
Butter 8×8-inch baking pan or 1-1/2-quart shallow casserole.
Finely grate 2 teaspoons zest and then squeeze 1/3 cup juice from lemons; set aside.
In large bowl, combine sugar, flour and salt.
In small bowl, whisk together yolks, milk, butter, lemon zest and juice; add to flour mixture; whisk to combine.
In large bowl, with electric mixer, beat egg whites until soft peaks form.
Stir about one-third of egg whites into batter to lighten; gently fold in remaining whites (batter will be thin).
Pour into prepared baking dish; bake until puffed and golden, about 35 to 40 minutes; cool. Serve warm or at room temperature.

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2 thoughts on “Meyer Lemon Pudding Cake

  1. yum! 🙂
    i’ve always been curious about Meyer lemons – and this looks like the perfect recipe to try – thanks! 😀

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