Meyer Lemon Pudding Cake

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 6: Add liquid to flour mixture and combine to mix.

Step 7: Whisk egg whites until you get soft peaks.

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.

Step 9: pour into pan and bake until lightly golden 35-40 minutes.

Serve warm – you can also sprinkle top with powdered sugar to make it prettier. Not particularly pretty but, it is delicious.

 

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