Happy Spring! I know that spring has not sprung for some people, but it certainly has here in Houston. I wore a sleeveless dress and sat outside with my kids at 6 in the evening enjoying the warm breeze and the last of the sunlight. Now, if only it would stay just like this through August…
These pudding cakes are a perfect spring dessert. The flavor of the meyer lemon is fresh, tangy and sweet. The texture of the cake is light and fluffy. And the pudding layer is creamy without being the least bit heavy. I was going to just have two bites of one of these this afternoon but ended up eating almost the entire thing. I just couldn’t stop.
I’d never made pudding cakes before today, and if you haven’t either you should really try them. During baking the cake forms a top cake layer and a bottom layer of pudding-like goodness. When inverted you get one of the most beautiful desserts that requires very little hard labor. I adore desserts that look more impressive than they actually are!
I made these in individual dishes since that suits us best, being able to eat one at a time. But you can bake this in a 2 quart dish to serve to a group. They are, however, incredibly lovely and impressive when served individually. And, I have to say it again, they’re not difficult! I don’t know why it took me so long to embrace the single serving dessert! While it does mean more dishes in the end, it’s really special to get your own little serving, don’t you think?
If you do make these in ramekins, be sure to grease them well before filling with the batter. After baking, let them cool for about an hour, run a knife around the edge, place a plate on top of the ramekin and flip it over. You may need to wiggle it just a little bit to get it to come out. This is easiest when the puddings are at room temperature. I tried to do it later in the day with one that had been in the fridge for a few hours and it didn’t come out nearly as cleanly. If you do make these ahead of time, let them come to room temperature before flipping.
If you don’t want to invert these little babies, you can serve them in the ramekins and they’re just as lovely. Top with a little whipped cream and lemon zest.
Meyer Lemon Pudding Cakes
From Best Lost Recipes
- 2 eggs, separated, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2/3 cup sugar
- zest of 2 meyer (or regular) lemons + extra zest for garnish
- 1/4 cup meyer (or regular) lemon juice
- 2 tablespoons flour
- pinch of salt
- 1 cup whole milk
- whipped cream for garnish, optional
- Preheat oven to 350°F. Grease a 2 quart baking dish or 6 6-ounce ramekins.
- In a medium sized bowl beat egg whites to stiff peaks, set aside.
- Beat butter and sugar in a large bowl or bowl of a stand mixer on medium speed until light and fluffy, 2-3 minutes.
- Scrape down the bowl and add egg yolks, beating to combine.
- With mixer on low, add the flour and salt, lemon juice, then the milk. Mix until just combined. Scrape down the bowl.
- Fold in egg whites with a rubber spatula until egg whites are incorporated but still visible. The batter will look a little strange and lumpy, this is normal!
- Pour into prepared pan or ladle into ramekins.
- Place pan or ramekins into a large baking dish, fill with boiling water halfway up the sides on the dish then put in the oven. Bake for 35-45 minutes if baking in a large dish, 25-35 minutes in individual dishes. Puddings are done when the top is golden and the center springs back when lightly pressed with your finger.
- Take dish or dishes out of the water bath and let cool on wire racks, about 1 1/2 hours. At this point serve the puddings or cover and refrigerate up to 2 days. Let come to room temperature before inverting onto the plate. Garnish with lemon zest and whipped cream.