Get the Recipe: Meyer Lemon Pudding Cake
Ingredients
- 3 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar, , divided into 1/2 cup and 1/4 cup
- 1 tablespoon meyer lemon zest
- 3 large eggs at room temperature, , yolks separated from whites
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup meyer lemon juice, , freshly squeezed
- 1 cup milk, at room temperature
- 1/8 teaspoon cream of tartar
Equipment
- a 9-inch pie dish, preferably glass or ceramic
- a baking pan big enough to hold the 9-inch pie dish comfortably inside (I used a 16-inch roasting pan)
Instructions
- Preheat oven to 325 degrees F. Grease a 9-inch pie dish.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together 3 tablespoons butter, 1/2 cup sugar, and 1 tablespoon lemon zest until light and fluffy. Add in 3 egg yolks one at a time, beating between each addition.
- Once the egg yolks have been incorporated, turn off the mixer and use a rubber spatula to hand mix in 1/4 cup flour, 1 teaspoon vanilla, and 1/8 teaspoon salt. Stir in 1/2 cup lemon juice and 1 cup milk. The batter will be very runny — don't worry! Set aside.
- In a large mixing bowl, use a handheld whisk to beat together 3 egg whites until soft peaks form. Add in 1/8 teaspoon cream of tartar as well as the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Once stiff peaks have formed, use a rubber spatula to hand mix 1/3 of the egg whites into the cake batter until completely mixed. Carefully fold in the remaining egg whites — the batter should be light and fluffy at this point.
- Transfer batter into the prepared baking dish (the cake will not rise so it is okay to fill the dish to the top, if necessary). Place the baking dish into a larger baking or roasting dish. This is the part where you make your bain-marie — use a kettle to boil enough water to fit into the roasting pan (I used about 2 liters). Once the water is boiling, carefully pour it into the large dish containing the batter-filled pie pan until it reaches halfway up the outside of the pie pan.
- Carefully transfer your bain-marie containing the pie pan to the oven and bake for 50-60 minutes, or until the top becomes golden and the middle of the cake barely jiggles when shaken.
- Cool the cake on a cooling rack for 45 minutes to 1 hour before cutting or serving to allow the cake to set. Sprinkle with powdered sugar for garnish. The cake is best when served warm and fresh out the oven.
Notes
Adapted from Pastry Affair, one of my favorite blogs
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