Have you ever made a pudding cake? This Lemon Pudding Cake, similar to a lemon soufflé cake, is like an extra creamy lemon bar with a delicate cake topping that melts in your mouth.When my friend Maria and I first made this recipe we couldn’t stop grinning as we tasted the first bite out of the oven. Perfection.
This recipe was originally created in early 2012. This Lemon Pudding Cake has continued to be a favorite dessert at my house, maybe my personal favorite (it’s always hard to list a favorite dessert!). It’s lemony, creamy, and dreamy in all aspects. So, I thought it fitting to give the recipe a little makeover and repost it for you!
My original recipe was made with Meyer lemons but honestly, I use whatever lemons I have access to depending on the season. Here are a few tips on the recipe:
About the Recipe
• The recipe is not gluten free but only requires a little flour. You could try using coconut flour or almond flour but I would use less than what the recipe suggests since those flours tend to absorb more.
• The only tricky part to the recipe is folding in the egg whites. I fold them in in 4 separate additions. To fold, scoop your spatula around the bowl and then up and through the center. Slow and gentle folds are key.
• This cakedoesn’t require any toppings. It’s simple good all on its own and topping may even distract from just how good it is. For photography sake I sliced up some berries for the top but this is definitely not required.
When I originally made this recipe, I was about to travel to Haiti and I thought this little excerpt was worth keeping in…
As you read this, I’m probably on a plane to Haiti or sitting in the airport during my six hour long layover. I’m probably skimming through food magazines or reading, meanwhile anticipating what it will be like to see so much poverty. One thing I’m excited about in Haiti is the freedom from materialism for a few days. A friend mentioned to me the other day that there are hardly any mirrors in Haiti, so you never really know what you look like while you’re there. That could be why all of the kids want to see the pictures you take of them. Many of the kids may not have any idea what they look like… this is just a crazy thought to an average American. For a gal like me who breezes through getting ready in the morning (one of my least favorite things), I’m excited for a little break from that. I’m also excited about the fresh foods I’ve heard so much about… fresh mango and avocado picked ripe the day it’s enjoyed. That will be my little luxury while I’m there.
If you’re interested in more fro my Haiti trip, check out this full post on traveling to Haiti.
This recipe remains unriveled among any lemon dessert. Every time we make it I simply can’t stop eating it. Hope you enjoy it too!
Meyer Lemon Pudding Cake Recipe
Becky
A lemon dessert everyone must try! This Lemon Pudding Cake is so dreamy being slightly crisp on the outside and creamy inside with a burst of citrus flavor!
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Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American
Servings 6
Ingredients
- 4 tablespoons unsalted butter at room temperature (1/2 stick)
- 1 cup sugar (200g)
- 1 tablespoon lemon zest from meyer or regular lemons
- 3 large eggs, at room temperature, separate yolks and whites
- 1/3 cup meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
- 1/3 cup all-purpose flour
- 8 oz sour cream or Greek yogurt
- 1/4 teaspoon salt
- powdered sugar for dusting
Instructions
Preheat the oven to 350 degrees F. Spray or butter a 1 quart souffle dish (or a set of ramekins or a square baking dish that will fit into a larger baking dish). Also, have a larger baking pan ready that will accommodate your souffle dish or ramekins.
Beat the butter at medium speed until light. Add the sugar and 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/yogurt and beat until smooth; repeat with remaining lemon juice, flour and sour cream/yogurt. Pour this mixture into a separate bowl.
Next, beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Meanwhile, bring a few cups of water to a boil. Once egg whites have stiff pearly 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 the mixture to the prepared souffle dish or ramekins. Place in the larger pan and carefully pour boiling water around it to a depth of 1 inch.
Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool for 10-15 minutes.
Lightly dust with powdered sugar and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.
Notes
*You'll be tempted to add something to this, a berry sauce, or some ice cream, but don't... it is SO good just by itself I promise!!
Posted in
Baking Confections, Categories, Dessert, Recipes, Seasonal, Spring, Vintage Mixer, Winter
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