MEYER LEMON PUDDING CAKE

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Meyer Lemon Pudding Cake image

This is a light cake with a layer over a rich lemon pudding. It is wonderful served warm or cold with fresh berries or a raspberry sauce. Be sure to use fresh meyer lemon juice in this yummy dessert for a nice lemon orange flavor.

Provided by Ceezie

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter, room temperature
1 cup sugar
4 eggs, room temperature
1/3-1/2 cup fresh lemon juice (meyer lemons)
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup reduced-fat milk (2 percent)
fresh raspberry

Steps:

  • Preheat oven to 325°F Lightly grease a 9x 5-inch loaf pan or a 6-cup soufflé dish.
  • With an electric mixer, beat butter and sugar until fluffy. Separate eggs yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
  • Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries. Serves 6.

Nutrition Facts : Calories 264.5, Fat 9.8, SaturatedFat 5.2, Cholesterol 142.5, Sodium 214.6, Carbohydrate 39.3, Fiber 0.1, Sugar 35.8, Protein 6

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