It’s about time for a dessert around here, don’t you think? How about an individually-sized Meyer lemon pudding cake that’s equal parts sweet, tart, creamy, and spongy? Still not convinced? Then scroll on down and check out those layers. They form on their own, you know.
It’s true. With just a handful of ingredients and a little patience while you whip egg whites (and wait for the cakes to bake and cool), you can have your very own little cake. Only, as it bakes, this cake forms a middle layer of light, airy pudding and top that looks and tastes like smooth lemon curd. It’s every bit as perfect as it sounds.
My sister, one of those people who will always choose lemon over chocolate, would love these cakes. She is a huge fan of my lemon bars already. But today’s her birthday and birthdays mean cake, right? I think so. So Taylor, I hope you have a fabulous birthday. I can’t wait to make these for you when I see you soon. You’ll get your very own personal lemon cake, but no squishing the pudding through your teeth. It might be your birthday but I’m still the bossy big sister. Always have been, always will be.
With three layers of fluffy cake, airy pudding, and bright lemon curd, these Meyer lemon pudding cakes are sure to bring a smile to your face.
Meyer Lemon Pudding Cakes
from Annie’s Eats
softened butter, for greasing ramekins
3/4 c. plus 1 TBSP sugar, divided, plus more for coating ramekins
1/4 c. plus 1 TBSP all-purpose flour
pinch of salt
zest of 2 Meyer lemons
1 c. buttermilk
1/4 c. freshly squeezed Meyer lemon juice (about 2 lemons)
4 large eggs, separated
1. Preheat the oven to 325°F. Lightly grease inside of six (8-oz.) ramekins with the softened butter then coat with sugar. Prepare a deep baking dish or roasting pan by placing a clean kitchen towel in the bottom. Set prepared ramekins on top of the towel in the baking dish.
2. In a medium bowl, combine the flour, 3/4 c. sugar, and salt. Add in lemon zest. With clean hands, rub the zest into the flour mixture until evenly distributed and fragrant.
3. In a large bowl, whisk together the buttermilk, lemon juice, and egg yolks. Set aside.
4. In a separate medium bowl, combine the egg white and remaining tablespoon sugar. Whisk or beat with a hand mixer until soft peaks form, taking care not to overbeat.
5. Add the flour mixture to the buttermilk mixture and whisk to combine, incorporating well. Add 1/3 of the whipped egg whites to the bowl and gently fold in with a rubber spatula. Repeat with remaining egg whites in two more additions.
6. Once the egg whites are evenly incorporated into the batter, divide it into the prepared ramekins. Add hot water to the baking dish until it reached halfway up the sides of the ramekins.
7. Tent the pan with foil and bake for 20 minutes. Remove the foil and bake 20-30 more minutes, until the cakes rise up and the tops are lightly browned.
8. Carefully transfer the ramekins to a cooling rack and let cool to room temperature. When ready to serve, gently run a paring knife around the edges of each cake and invert onto serving plates. Top with candied lemon slices, whipped cream, or other desired garnishes.
Yield: 6 individual cakes