Meyer Lemon Pudding Cake
November 26, 2012
"Refreshing, tart, sweet and creamy pudding cake! All it needs is a nice dusting of powdered sugar and maybe a cup of tea. Meyer lemons are a cross between a lemon and a mandarin orange, which gives you the tartness of a lemon and the sweetness of an orange. The peel very thin and has very little pulp."
- Serving Size: 1 (148.5 g)
- Calories 257.2
- Total Fat - 16.2 g
- Saturated Fat - 3.5 g
- Cholesterol - 163.1 mg
- Sodium - 266.2 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 1.4 g
- Sugars - 1.9 g
- Protein - 10.6 g
- Calcium - 171.3 mg
- Iron - 1.4 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Preheat oven to 350F.
Butter a 1 quart souffle dish; or you can use smaller dishes or ramekins, if you want individual servings.
In large bowl, beat butter at medium speed until light and fluffy.
Add the sugar and lemon zest and beat until combined.
Add the egg yolk, one at a time, beating well after each addition.
Reduce speed to low and add half the lemon juice, half the flour and half the sour cream, and beat until smooth; repeat with remaining lemon juice, flour and sour cream
Beat the egg whites at medium speed until foamy; increase speed to medium high, add the salt, and beat to stiff peaks.
Add one-quarter of the whites to the lemon mixture and gently fold in; continue to fold in whites one-quarter at a time.
Transfer it to prepared souffle dish or dishes.
Place dish or dishes in larger pan and carefully pour boiling water around it to a depth of 1 inch.
Bake for 50 - 60 minutes or until slightly golden brown and the centre is just set; the cake should spring back when gently touched.
DO NOT OPEN OVEN DOOR DURING BAKING.
Remove from the water bath immediately and cool on rack for 10 - 15 minutes.
Lightly dust with powdered sugar; serve warm.
NOTE: if using smaller dishes or ramekins, decrease the baking time to 40 - 45 minutes, or until golden brown; just watch the cakes to be safe.
Tips & Variations
No special items needed.