Posted by: Catherine | January 7, 2010

Lemon Pudding Cake with Raspberry Sauce

Every year one of our neighbors gives us a shopping bag full of the best Meyer lemons I’ve ever tasted–sweet and sour at the same time, loaded with juice, so good! That means lots of Parmesan Chicken “Salad”, Frozen Lemon Meringue Bombe and Meyer Lemon Bars to be sure. The day they arrived over the holidays Emma decided we should try something new. She searched for a recipe and settled on Tyler Florence’s Lemon Pudding Cakes–I think the pudding part was enticing as well as the idea of  individual cake-ettes. We’d just had the Triple Chocolate Trifle, and because the raspberry layers in that dessert were such a great accent she thought it was a great idea to make a raspberry sauce to go along with the cakes. (Tyler just tosses the top with fresh berries.)

Emma loved this dessert and so did our neighbors. As for me, it’s rare I like anything that’s not chocolate and this was no exception. I didn’t eat my cake (Emma did), thinking it best to wait until my next chocolate fix.

Having said that, I’d love to hear your thoughts if you try it (I am a very bad judge of non-chocolate desserts, and I have to assume that like most of Tyler’s recipes this probably stands up, too).

Here’s the recipe–and for the sauce all we did was puree a pint of  berries and add a bit of superfine sugar. Oh, and Emma sprinkled the nicely browned tops with some Confectioners’ sugar “to make them look pretty”–but I think it was to insure they were as sweet as could be.

1 tablespoon unsalted butter

2/3 cup superfine sugar

2 eggs, separated

2/3 cup reduced fat buttermilk

2 tablespoons lemon juice

1 tablespoon lemon zest

1/4 cup all-purpose flour

1/4 teaspoon salt

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

About these ads

Responses

  1. I have so many Meyer Lemons and nothing to do with them! THANK YOU! This looks great.

  2. This looks very delicious. Love the raspberry sauce over it. Would love to try soon.

  3. These look so good (and I agree with Emma, the icing sugar makes them look even prettier). They remind me of an English puddingy cake which is a great favourite of mine called, suitably, lemon delicious. I’ll definitely try these and let you know – if it’s possible, I love lemon even more than chocolate, though it’s a close run thing.

  4. As a total lemon-head this looks amazing! Meyer lemons are the most delicious treat in mid-winter.

  5. This looks awesome. Love the raspberry sauce!

  6. I’ve been wanting to try those since I saw them in Cooks Illustrated. They look great, I love lemon.

  7. I miss my Meyer lemon tree. This was surely a dessert to enjoy!

  8. OMG!!! This looks fabulous. Beautiful.

  9. Looks like a great recipe. Much as I love Meyer lemons, I dislike their smooth, thin skin… Can you really get the zest off a Meyer lemon? (I use a microplane) Or do you need a different lemon handy just for the zest?!

    • Pauline, I asked Emma and she said she zested the Meyers….

      • Thank you for letting me know!

  10. That looks so yummy….love the combo of flavors!

  11. Don’t you know it’s Shrink-My-Ass-Month at my house?! How dare you post such an amazing looking treat! Lemon is my Waterloo; I don’t like sweets much but anything lemon is irresistible! YUM.

  12. Have the list of ingredients. Making this – too good to pas up!

  13. This is so vibrant and refreshing after all the heavy desserts of the holidays. I wish I could get my hands on some Meyer lemons!

  14. Yum! This lemon pudding cake sounds absolutely heavenly! I have some Meyer lemons right now and would love to make it!

  15. You can’t go wrong with a Tyler Florence Recipe!

    My girlfriend was on the Oprah Show where they did the sandwich show down (hers won!) and Tyler was her partner. She said he was just as nice in person as he seems on TV.

    You lucky duck getting those lemons! I’ve heard those are the best kind.

  16. Catherine this look fantastic and delicious I love lemon desserts! speciallly this! gloria

  17. So jealous of your bag of lemons! I’m lucky if I can find them here. This looks good to me, but so so do the other recipes you linked to!

  18. looks super yummy!

    http://forkbootsandapalette.wordpress.com

  19. Love the look of this cake!
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.

    http://su.pr/2j5eSB

  20. This looks so good – and so refreshing!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

Follow

Get every new post delivered to your Inbox.

Join 214 other followers

%d bloggers like this: