Ingredients for Meyer Lemon Pudding Cake
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How to Make Meyer Lemon Pudding Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or a 6-cup soufflé dish.
- Cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy using an electric mixer.
- Separate 3 large eggs, placing yolks in a bowl and whites in another.
- Beat the egg yolks into the butter mixture until well combined.
- Add 1/2 cup fresh Meyer lemon juice, 1/4 teaspoon salt, and 1 1/2 cups all-purpose flour to the yolk mixture. Mix until just combined.
- Gradually add 1/2 cup milk, mixing until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the lemon batter until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Cover loosely with foil during the last 10-15 minutes if the top begins to brown too quickly.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve warm or chilled, topped with fresh berries or raspberry sauce. Serves 6.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
143g
Fat
26g
Carbs
13g
