I always love a good lemon dessert. As a kid I used to love those boxed pudding cakes and so when I saw this recipe on Two Peas & Their Pod for a homemade version I knew I had to give it a try.
Meyer lemons are a little sweeter than regular lemons so they are perfect for this wonderful pudding cake.
It was wonderful, perfectly lemony with a spongy cake and a layer of gooey pudding on the bottom. Such a wonderful dessert, and so pretty!
What you need,
4 tablespoons butter, at room temperature
1 cup granulated sugar
1 tbsp. Meyer lemon zest
3 large eggs, separated
1/3 cup Meyer lemon juice
1/3 cup all-purpose flour
1 cup sour cream
1/4 tsp. salt
Powdered sugar, for dusting
Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish.
In a large bowl use an electric hand mixer to beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.
In a stand mixer with the whisk attachment beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff 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 batter to the prepared soufflé dish or dishes. Place the dish in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
Lightly dust the top of the cake with powdered sugar.
The cake can be kept covered in the fridge for about 3 days. I just reheated it in small dishes in the microwave and it was wonderful!
What an amazing dessert! Light and flavorful just perfect.
If you were having a dinner party and wanted to be a little fancy you could divide the batter between smaller ramekins and serve this beautiful cake individually.
Recipe from the awesome Two Peas & Their Pod