When I was a kid I remember having this Lemon Pudding Cake. It came in a box and when you baked it there was a cake on top and a pudding layer underneath. It was the weirdest cake. I have made one here using Meyer lemons. It is more of a kind of Souffle than a cake but, still lovely with a sprinkle of powdered sugar on top. You have it eat it warm and you can make it in 4 small ramekins instead of an 8 x 8 baking dish for everyone to their own.
You will need:
- 3 small Meyer Lemons – zested finely and juiced (pits removed!)
- 3/4 cup sugar
- 1/4 tsp salt
- 1/4 cup flour
- 1 cup milk
- 3 large eggs – separated at room temperature
- 4 tbsp mild fruity olive oil (or butter melted and cooled if you like) – I used a Mild and fruity Lorenzo Biancolilla Olive oil from Sicily.
Step 1: heat oven to 300 degrees F and generously butter an 8×8 inch glass baking dish or 4 small ramekins if you want individual little cakes.
Step 2: finely grate just the outer zest of the lemons to make 1 tbsp of zest.
Step 3: squeeze the 3 lemons to get 1/3 cup of Meyer lemon juice (watch out for the pits!) I just squeeze over a sieve to catch any.
Step 4: In a large bowl add the dry ingredients: sugar, salt and flour. Mix and set aside.
Step 5: Separate egg whites from yolks. In another bowl add egg yolks, milk, olive oil (or butter) lemon zest and juice. Whisk to combine.
Step 8: add 1/2 of the egg whites to start to incorporate, mix and then add the rest of the whipped egg whites and fold until mixed. Do not deflate. The mix will thin.
Serve warm – you can also sprinkle top with powdered sugar to make it prettier. Not particularly pretty but, it is delicious.