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    You are in: Home / Recipes / Dandy® Meyer Lemon Pudding Cake Recipe
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    Dandy® Meyer Lemon Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Cookgirl's Note:

    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?

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    My Private Note

    Ingredients:

    Yield:

    cake

    Units: US | Metric

    • 3 teaspoons finely grated meyer lemon zest
    • 3 -4 meyer lemons (do not substitute standard lemons)
    • 3/4 cup unbleached cane sugar
    • 1/4 cup unbleached flour
    • 1/4 teaspoon salt
    • 3 large eggs, separated
    • 1 cup whole milk, at room temperature (for best flavor use whole milk or a combination of milk, half and half and or or heavy cream for ext)
    • 4 tablespoons unsalted butter, melted and cooled slightly

    Garnish (optional)

    Directions:

    1. 1
      Preheat oven to 300 degrees.
    2. 2
      Butter an 8-inch square baking pan.
    3. 3
      Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
    4. 4
      In a mixing bowl combine the dry ingredients.
    5. 5
      In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
    6. 6
      In a separate bowl, beat the egg whites until (soft peaks) form.
    7. 7
      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.
    8. 8
      Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
    9. 9
      Serve warm or at room temperature.
    10. 10
      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.
    11. 11
      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.

    Browse Our Top Citrus Recipes

    Ratings & Reviews:

    • on February 04, 2013

      55

      i bought a bag of meyer lemons and this was the recipe on the bag. it was wonderful and easy to make . everyone in the house loved it. will be making this again very soon

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dandy® Meyer Lemon Pudding Cake

    Serving Size: 1 (886 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1537.9
     
    Calories from Fat 623
    40%
    Total Fat 69.3 g
    106%
    Saturated Fat 38.5 g
    192%
    Cholesterol 704.5 mg
    234%
    Sodium 912.7 mg
    38%
    Total Carbohydrate 210.1 g
    70%
    Dietary Fiber 7.9 g
    31%
    Sugars 169.0 g
    676%
    Protein 33.0 g
    66%

    The following items or measurements are not included:

    meyer lemon zest

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