One of the only things that makes winter tolerable for me is that it means that citrus is back in season. And one of my favorite citrus fruits, a somewhat recent (read: last few years) discovery for me, makes these awesome layered cakes that are the perfect balance between sweet and tart.
It’s a super easy recipe to make, and can be served either in the ramekin or unmolded and served on a plate. Simple enough for every day, but impressive enough for company. I’ve found the best price for Meyer Lemons in the Columbus area has been at Trader Joe’s.
Meyer Lemon Pudding Cakes
recipe adapted from alpineberry’s interpretation of a Donna Hay recipe
2 tbsp (1 ounce) unsalted butter, softened at room temp.
3/4 cup granulated sugar
1-2 tsp finely grated Meyer lemon zest
2 large eggs, separated
3 tbsp all-purpose flour
1/2 tsp baking powder
1/3 cup freshly squeezed Meyer lemon juice
1 cup milk (lowfat or whole)
Preheat oven to 350F. Lightly butter 6 (6-8 fluid ounce capacity) ovenproof cups or ramekins.
Using a mixer or a wooden spoon, cream butter and sugar until mixture is light and fluffy. Mix in lemon zest and egg yolks until mixture is smooth. Mix in flour and baking powder. Add lemon juice and milk and mix until mixture is smooth.
In a separate bowl, whisk egg whites until stiff peaks form. (Make sure your bowl and whisk are clean or the egg whites may not reach full volume.) Gently fold beaten egg whites into the lemon mixture.
Divide the batter evenly among the ramekins. Place ramekins in a 9×13 inch pan and fill the pan with enough warm water to come halfway up the sides of the ramekins. Bake at 350F for 23-27 minutes until slightly golden on top. The top should spring back when lightly touched but leave a slight indentation. Carefully remove the ramekins from the water and cool on a wire rack for 30 minutes before serving.