Meyer lemon pudding cake has become one of my favorite desserts, and I am excited to share this delightful Meyer Lemon Pudding Cake Recipe with you. Every bite of this cake offers a sweet and tangy burst of flavor that brightens any occasion. The combination of buttery cake and smooth, custard-like filling makes it incredibly comforting. Join me as I break down all the steps and tips to make this beautiful dessert.
What are Meyer Lemons?
Meyer lemons are a special type of lemon. They are sweeter and less acidic than regular lemons. Their bright yellow skin is smooth, and they have a lovely, fragrant aroma. I often find that their taste adds a unique twist to my lemon desserts. When I discovered Meyer lemons, I knew I had to make a dessert that would highlight their flavor.
Why I Love Meyer Lemon Pudding Cake
There is something truly cozy about a pudding cake. The way it combines two textures into one dessert intrigues me. The cake layer on top is light and airy while the pudding layer underneath is creamy and rich. I appreciate how simple the ingredients are and how easily they come together. This pudding cake tends to disappear quickly in my home, so I always double the recipe to ensure there are leftovers.
Ingredients for Meyer Lemon Pudding Cake Recipe
Before we dive into the recipe, let’s talk about the ingredients you’ll need. Here’s what you should gather:
- Meyer lemons: 3 fresh lemons for juice and zest
- Eggs: 3 large eggs
- Granulated sugar: 1 cup, for sweetness
- All-purpose flour: 1/3 cup, for structure
- Baking powder: 1 teaspoon, for leavening
- Whole milk: 1 cup, for creaminess
- Unsalted butter: 1/4 cup, melted for richness
- Salt: a pinch, to balance the flavors
- Powdered sugar: for dusting, optional but recommended
How to Make Meyer Lemon Pudding Cake Recipe
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This step is important for ensuring your cake bakes evenly. While it heats up, I like to prepare my baking dish.
2. Prepare Your Baking Dish
Grease a 1.5-quart baking dish with butter. I use a medium-sized casserole dish. The cake will bake in this dish, so make sure it is well-greased to avoid sticking.
3. Zest and Juice the Meyer Lemons
Using a microplane, zest the Meyer lemons. You should have about 2 tablespoons of zest. Then, cut the lemons in half and juice them. You will need about 1/2 cup of fresh lemon juice for the recipe. The aroma of fresh lemons fills my kitchen at this point, and I can hardly wait to bake.
4. Mix the Wet Ingredients
In a large bowl, combine the eggs, granulated sugar, melted butter, and the lemon juice and zest. Whisk these together until they are well blended. The mixture should have a bright yellow hue, signifying all that lemon goodness.
5. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps ensure that the baking powder distributes evenly throughout the cake. I like sifting my flour for a lighter texture, but it’s optional.
6. Combine Wet and Dry Ingredients
Add the dry mixture to the wet mixture gradually. Stir it together gently until the ingredients are just combined. Do not overmix, as it could make the cake dense. I usually stop mixing as soon as I no longer see dry flour.
7. Add Milk and Finalize the Batter
Next, slowly pour in the milk and mix until smooth. The batter will be somewhat thin, which is normal. This will create the lovely pudding layer once baked. Pour the batter into the prepared baking dish.
8. Baking the Cake
Place the baking dish in the preheated oven and bake for about 35 to 40 minutes. You will know it is done when the top is golden brown and a toothpick comes out clean. The anticipation builds as the cake fills the kitchen with a delightful scent.
9. Cooling the Cake
After baking, remove the cake from the oven and let it cool for a few minutes. The pudding will still be soft when you take it out of the oven. This cooling period allows the cake to set slightly.
10. Serving Suggestions
I enjoy serving this pudding cake warm or at room temperature. Dust it with powdered sugar before serving for that elegant touch. You could also add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Storing Meyer Lemon Pudding Cake
If you happen to have leftovers, store the pudding cake in the refrigerator. It will keep for about 3 to 4 days. The flavors become even better as the cake sits. Just make sure to cover it tightly with plastic wrap.
Variations of Meyer Lemon Pudding Cake Recipe
This recipe is quite versatile! Here are some ideas for tweaking the classic Meyer Lemon Pudding Cake:
- Add Berries: Folding in blueberries or raspberries in the batter adds a lovely burst of flavor.
- Use Other Citrus Fruits: Try using oranges or limes in place of Meyer lemons for a different twist.
- Infuse Flavors: A teaspoon of vanilla extract will add a deeper flavor to the cake.
Pairing Suggestions
Meyer lemon pudding cake pairs nicely with a variety of beverages. I like to serve it alongside a cup of Earl Grey tea or a light white wine. The citrus notes complement the dessert beautifully.
Making a Meyer lemon pudding cake is not only simple but also very rewarding. I hope you enjoy trying out this Meyer Lemon Pudding Cake Recipe as much as I love making it. The combination of sweet and tart flavors, along with the satisfying textures, will truly impress your friends and family. Happy baking!