MEYER LEMON PUDDING CAKE
This is a light cake with a layer over a rich lemon pudding. It is wonderful served warm or cold with fresh berries or a raspberry sauce. Be sure to use fresh meyer lemon juice in this yummy dessert for a nice lemon orange flavor.
Provided by Ceezie
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Lightly grease a 9x 5-inch loaf pan or a 6-cup soufflé dish.
- With an electric mixer, beat butter and sugar until fluffy. Separate eggs yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
- Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries. Serves 6.
Nutrition Facts : Calories 264.5, Fat 9.8, SaturatedFat 5.2, Cholesterol 142.5, Sodium 214.6, Carbohydrate 39.3, Fiber 0.1, Sugar 35.8, Protein 6
MEYER-LEMON PUDDING CAKE
The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
- In a small bowl mix together the sugar and flour and set aside.
- In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
- In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
- Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
- Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
- Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
- Whip cream and a teaspoon of the sugar together and set aside.
- To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.
MEYER LEMON CUSTARD CAKES
A comforting dessert that's a cross between a soufflé and a cake.
Provided by Josie Le Balch
Categories Cake Milk/Cream Mixer Dessert Bake Lemon Chill Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
- Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
- Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
- Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
- Sold at some supermarkets and at specialty foods stores.
MEYER LEMON PUDDING CAKES
We spooned lemon pudding atop mini angel food cakes for the perfect pairing of tangy and sweet. Garnish with fresh blueberries and lemon peel.
Provided by By Paula Jones
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, beat cake mix and water with electric mixer on medium speed 2 minutes. Divide batter between 12 ungreased mini angel food (tube) cake pans.
- Bake about 35 minutes or until dark golden brown and tops spring back when touched lightly. Turn pans upside down onto cooling rack; cool completely. Run knife around edge of cakes; remove from pans.
- In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
- To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.
Nutrition Facts : ServingSize 1 Serving
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
Categories Berry Citrus Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
- Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
- Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.
MEYER LEMON POUND CAKE
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
- Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
- Pour glaze on top of cakes and serve.
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MEYER LEMON PUDDING CAKE – FLOATING KITCHEN
From floatingkitchen.net
Servings 6Estimated Reading Time 4 minsCategory DessertsTotal Time 50 mins
- Pre-heat your oven to 350 degrees. Lightly coat a 6-cup capacity baking dish with non-stick cooking spray and set it aside.
- In the bowl of your stand mixer fitted with the whisk attachment, start whisking the egg whites on low-medium speed. Once they begin to turn foamy, increase the speed to high and whisk until medium peaks form, about 2 minutes. Use a spatula to transfer the whisked egg whites to a clean bowl and set aside.
- Return the bowl to your stand mixer (itâs not necessary to clean it out) and using the paddle attachment, beat together the melted butter, sugar and flour. Add the egg yolks, lemon juice, lemon zest and milk and beat to combine. Stop to scrape down the sides and bottom of the bowl as necessary.
- Using a spatula, slowly and gently fold the whisked egg whites into the batter. The batter wonât be completely smooth.
MEYER LEMON PUDDING CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Estimated Reading Time 3 mins
- Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
- In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, 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 the prepared soufflé dish or dishes. Place the dish or dishes in a 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 center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
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