The Pioneer Woman Tasty Kitchen
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Meyer Lemon Pudding Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Something magical happens when this cake goes in the oven. The top turns into this wonderfully light, fluffy, and moist cake, while the bottom pools into a warm lemon pudding. The whole thing tastes incredibly comforting, but light.

Ingredients

  • ¼ cups All-purpose Flour
  • ¼ teaspoons Salt
  • ¾ cups Sugar, Plus 2 Tablespoons, Divided Use
  • 2  Large Eggs, Separated
  • 1-⅓ cup Whole Milk
  • 1 Tablespoon Finely Grated Meyer Lemon Zest (for 1 Tablespoon You'll Need 2-3 Meyer Lemons)
  • ¼ cups Meyer Lemon Juice Plus 2 Tablespoons (for 1/4 Cup You'll Need Roughly 3-4 Meyer Lemons)
  • Powdered Sugar, For Dusting

Preparation

Preheat oven to 350°F. Whisk together the flour, salt, and 1/2 cup plus 2 tablespoons of sugar in a large bowl. In a separate bowl, whisk together the egg yolks, milk, lemon zest, and lemon juice. Add the wet mixture into the flour mixture and whisk to just combine.

Beat the egg whites in another large bowl (beat with an electric mixer until they hold soft peaks). Add in the remaining 1/4 cup of sugar, a little at a time, and continue to beat until the whites hold stiff peaks.

Whisk a quarter of the whites into the batter until combined; then fold in the remaining until well incorporated.

Pour the batter into a buttered 1 1/2-quart baking dish and bake in a hot water bath* until puffed and golden, 45-50 minutes.

Dust with powdered sugar and serve warm or at room temperature.

* To set up the water bath, place the dish casserole with the batter inside of a larger pan (a roasting pan works well for this). Fill the large pan with hot water until it reaches the top of the batter in the smaller pan, being sure to not get any water in the batter.

Lightly adapted from Gourmet via Epicurious.

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Avatar of Stazia

Stazia on 6.22.2013

When my lemon pudding cake came out of the oven, I thought it wasn’t finished. But wanting to follow the recipe exactly I let it sit and then served pieces of it to my friends. They all said it -looked- like someone messed up a lemon cake and decided the bottom could pass as pudding.
And then they tasted it…
This cake was an absolute success! Everyone loved it and I did too, it was a lot of fun to make! (though I felt it took longer than 10 minutes to prepare but that was because the lemon zest took FOREVER)
I give this the highest rating possible because not only was it fun to prepare, but delicious and affordable.

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