Meyer Lemon Pudding Cake

• Vegetarian

• Produce

  • 1 Blueberries, fresh
  • 1/2 cup Meyer lemon, fresh squeezed
  • 2 Meyer lemons, zest from

• Refrigerated

  • 4 Eggs, whites and yolks

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Powdered sugar
  • 1 cup Sugar

• Dairy

  • 5 tbsp Butter, unsalted
  • 1/4 cup Whole milk

Found on floatingkitchen.net

Description

Ingredients

• For the Pudding Cake
• 4 eggs, whites and yolks separated
• 1 cup sugar
• 5 tablespoons unsalted butter, melted and cooled
• 1/4 cup all-purpose flour
• 1/2 cup fresh squeezed Meyer lemon juice (from about 3-4 lemons)
• 1/4 cup whole milk
• Finely grated zest from 2 Meyer lemons
• For Serving
• Powdered sugar
• Fresh blueberries

Directions

• Pre-heat your oven to 350 degrees. Grease a baking dish with a 6-cup capacity and set it aside (see my notes below about baking dishes).
• In the bowl of your mixer with the whisk attachment, beat the egg whites on medium-low speed until they turn foamy. Then increase the speed to medium-high and beat until glossy peaks form, about 1-2 minutes. Gently transfer the egg whites from the bowl of your mixer into a second bowl and set aside.
• In the bowl of your mixer (no need to clean it out from above), combine the sugar, butter and flour. Add the egg yolks, lemon juice, milk and lemon zest. Mix until well combined, scraping down the sides of the bowl as necessary. With a rubber spatula gently fold in the beaten egg whites, folding in about one-third at a time, until they are just incorporated.
• Pour the batter into your greased baking dish. Transfer to your pre-heated oven and bake until the cake is set and the top is golden brown. Depending on the size and depth of your dish, this could take anywhere from 30-40 minutes (see my notes below for suggestions on baking times). You can also take the temperature of the pudding layer to determine doneness, which should be 172-175 degrees Fahrenheit.
• Remove from the oven and allow the pudding cake to cool slightly. Dust with powdered sugar and top with fresh blueberries before serving. This cake can be enjoyed slightly warm, room temperature (my personal preference) or cold.

Nutrition