MEYER LEMON PUDDING CAKE
Light,
creamy, and refreshing lemon pudding cake made with Meyer lemons. Serve with a
simple dusting of powdered sugar.
INGREDIENTS:
·
4 tablespoons unsalted butter, at
room temperature
·
1 cup granulated sugar
·
1 tablespoon lemon zest
·
3 large eggs, at room temperature,
separated
·
1/3 cup Meyer lemon juice (or 1/4 cup
regular lemon juice)
·
1/3 cup all-purpose flour
·
1 cup sour cream
·
1/4 teaspoon salt
·
Powdered sugar, for dusting
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use
smaller dishes or ramekins, if you want individual servings).
2. In the bowl of a stand mixer, beat the butter at medium speed
until light and fluffy. Add the sugar and lemon zest and beat until combined.
Add the egg yolks, one at a time, beating well after each addition. Reduce
speed to low and add half the lemon juice, half the flour and half the sour
cream and beat until smooth; repeat with remaining lemon juice, flour and sour
cream.
3. ……………………..
4. ………………………………
Full instructions: Clickhere
