{"id":5839,"date":"2014-03-20T07:11:03","date_gmt":"2014-03-20T13:11:03","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5839"},"modified":"2014-03-20T07:11:03","modified_gmt":"2014-03-20T13:11:03","slug":"meyer-lemon-pudding-cakes","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/03\/20\/meyer-lemon-pudding-cakes\/","title":{"rendered":"Meyer Lemon Pudding Cakes"},"content":{"rendered":"

Happy Spring! \u00a0I know that spring has not sprung for some people, but it certainly has here in Houston. \u00a0I 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. \u00a0Now, if only it would stay just like this through August…<\/p>\n

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These pudding cakes are a perfect spring dessert. \u00a0The flavor of the meyer lemon is fresh, tangy and sweet. \u00a0The texture of the cake is light and fluffy. \u00a0And the pudding layer is creamy without being the least bit heavy. \u00a0I was going to just have two bites of one of these this afternoon but ended up eating almost the entire thing. \u00a0I just couldn’t stop.<\/p>\n

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I’d never made pudding cakes before today, and if you haven’t either you should really try them. \u00a0During baking the cake forms a top cake layer and a bottom layer of pudding-like goodness. \u00a0When inverted you get one of the most beautiful desserts that requires very little hard labor. \u00a0I adore desserts that look more impressive than they actually are!<\/p>\n

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I made these in individual dishes since that suits us best, being able to eat one at a time. \u00a0But you can bake this in a 2 quart dish to serve to a group. \u00a0They are, however, incredibly lovely and impressive when served individually. \u00a0And, I have to say it again, they’re not difficult! \u00a0I don’t know why it took me so long to embrace the single serving dessert! \u00a0While it does mean more dishes in the end, it’s really special to get your own little serving, don’t you think?<\/p>\n

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If you do make these in ramekins, be sure to grease them well before filling with the batter. \u00a0After 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. \u00a0You may need to wiggle it just a little bit to get it to come out. \u00a0This is easiest when the puddings are at room temperature. \u00a0I 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. \u00a0If you do make these ahead of time, let them come to room temperature before flipping.<\/p>\n

If you don’t want to invert these little babies, you can serve them in the ramekins and they’re just as lovely. \u00a0Top with a little whipped cream and lemon zest.<\/p>\n

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Meyer Lemon Pudding Cakes<\/h3>\n

From Best Lost Recipes<\/a><\/p>\n

Serves 6<\/p>\n

Ingredients<\/em><\/p>\n