Meyer Lemon Pudding Cakes
After all of that chocolate for Valentine’s Day, I thought we’d shift gears a bit today. If you’re deeply mired in winter weather like we are, I’m sure you’ll welcome the brightness of lemon in a simple dessert.
Pudding cakes are a lovely combination of, you guessed it, pudding and cake. And, these beauties do all of that with a nice lemon flavor. When you dig your spoon into them past that sugary, brûlée-like top, you first get a light layer of cake. But, keep going and you’ll find a lovely layer of pudding at the bottom.
As you can imagine, this is not the kind of cake you can easily cut into slices and serve. It’s more of a spoonable dessert. I really like to make these in individual-size ramekins to make them simpler to serve. Plus, I’m a bit of a sucker for individual desserts.
These cakes feature Meyer lemons, which are milder and sweeter than traditional lemons. You can, of course, use whichever type of lemon you’d like. I chose Meyer lemons for a lighter, subtler dessert flavor that’s just perfect after a bit of chocolate overload.
Meyer Lemon Pudding Cakes
Yield: 6 servings
Prep Time:20 minutes
Cook Time:45 minutes
Meyer Lemon Pudding Cakes are sweet, tart, and utterly delicious!
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large egg yolks, separated
- 2 tablespoons unsalted butter, softened and cut into small pieces
- 1 cup milk
- 1 teaspoon Meyer lemon zest
- 1/3 cup Meyer lemon juice
- 1/2 teaspoon salt
- 1 tablespoon coarse sugar*
- Preheat oven to 350°F. Place 6 4-ounce ramekins** inside a large baking pan.
- Whisk together the sugar and flour. Set aside.
- In a separate bowl, combine the egg yolks and butter until well mixed. Whisk in the milk, zest, and juice.
- Add the lemon mixture to the sugar mixture. Whisk until smooth.
- Using an electric mixer on medium-high speed, beat the egg whites and salt until they form stiff peaks. Gently fold the egg whites into the lemon and sugar mixture.
- Divide the mixture evenly among the ramekins. Sprinkle the top of each with coarse sugar.
- Pour hot water into the large baking pan so that the water is about halfway up the sides of the ramekins.
- Bake 40 to 45 minutes, or until the tops are golden brown.
*I used turbinado sugar, which gave the tops of the cakes a nice color. You can also use standard white sanding sugar.
**You can also use a 2-quart baking dish instead of the individual ramekins. It will still need to be placed in a large baking pan and filled with water as described with the ramekins. Reduce the baking time to 30 to 35 minutes.
Recipe slightly adapted from Real Simple.
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