DANDY® MEYER LEMON PUDDING CAKE
Although I have cooked with Meyer lemons, lately they've become my muse-my obsession; and I'm sorry I haven't given Meyer lemons as much attention as they deserve! I was a bit concerned because the recipe didn't indicate to use a bain-marie but the finished product didn't seem to require one. Here's a cake recipe I found recently online that uses this exquisite citrus fruit. Easy! From dudafresh.com. The question remains: Does one eat Meyer lemon pudding cake with a spoon or fork?
Provided by COOKGIRl
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Butter an 8-inch square baking pan.
- Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
- In a mixing bowl combine the dry ingredients.
- In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
- In a separate bowl, beat the egg whites until (soft peaks) form.
- Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
- Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
- Serve warm or at room temperature.
- If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
- Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.
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 CAKE
Provided by Food Network
Number Of Ingredients 21
Steps:
- For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
- For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
- For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
- Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.
MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING
Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.
Provided by Baby Chevelle
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
- Preheat oven to 325°.
- Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
- On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
- Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
- Pour batter into prepared pan.
- Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
- Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
- Invert cake onto wire rack.
- Leave cake bottom side up to cool.
- Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
- Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
- Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
- Serve cold or at room temperature.
Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6
MEYER LEMON BUDINO
Provided by Craig Stoll
Categories Mixer Citrus Dairy Egg Dessert Bake Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
- Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.
LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
Lemons are hot in the food world this year! Meyer lemons are a cross between a lemon and an orange. If not using Meyer lemons, use half orange juice and 1/2 lemon juice. Recipe originated from Europe(England). Lemons are grown in the South and the tropics, so this is also a Caribbean and Southern recipe!
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350*F.
- Butter a 8"x*"x2" glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. Move the buttermilk mixture to a medium bowl. Using an electric mixer, beat the egg whites in a 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 the batter into the prepared glass dish. Put dish in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the dish. Bake until entire top is evenly browned and the cake moves 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 the pudding cake out into shallow bowls. Pour cream around cake. Top with berries and serve. Enjoy!
Nutrition Facts : Calories 285.4, Fat 11.3, SaturatedFat 6.3, Cholesterol 162.6, Sodium 177.6, Carbohydrate 40.8, Fiber 0.1, Sugar 36.4, Protein 6.2
LEMON PUDDING CAKE
Categories Cake Milk/Cream Egg Dessert Bake Quick & Easy Lemon Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
- Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
- Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
- Transfer to a rack. Serve warm or at room temperature.
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 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 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
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Reviews 30Category DessertsServings 6Estimated Reading Time 4 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.
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