Ingredients for Dandy Meyer Lemon Pudding Cake
- Zest of 2 large Meyer lemons
- Meyer Lemons
- Unbleached Cane Sugar
- Unbleached Flour
- ½ teaspoon salt
- 3 large eggs
- Whole Milk
- Unsalted Butter
- Whipped Cream
- Lemon Verbena Leaves
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How to Make Dandy Meyer Lemon Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, melted butter, milk, and Meyer lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a small bowl, whisk together the Meyer lemon juice and sugar.
- Pour the batter into the prepared pan. Pour the lemon juice mixture evenly over the top of the batter.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
676g
Fat
192g
Carbs
70g
