Wednesday, February 13, 2019

MEYER LEMON PUDDING CAKE






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 soufflĂ© 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