Meyer Lemon Buttermilk Pudding Cake with Fresh Berries – adapted from Bon Appetit
After hearing about Meyer lemons for years, and never seeing one, I happened upon them in my local Trader Joe’s the other day. Excited, I bought two bags, brought them home, and searched my cookbooks and recipe files for all the things I could make with them. I found exactly two recipes, one for ice cream and one for a delicious-sounding but fairly complicated cake. So I turned to the Internet and found so many recipes I had to run back to Trader Joe’s to buy more! Meyer lemons are sweeter and less acidic than regular lemons, have a more floral, sugary aroma, and are in season for a short time, usually January and February. So far I’ve also made Meyer lemon marmalade, and preserved Meyer lemons….stay tuned!
Serves 6 – 8 (this served less people at our house, but kept quite well for the next night!)
- 1 1/2 cups well-shaken buttermilk
- 1 cup sugar, divided
- 4 large egg yolks
- grated zest from 2 Meyer lemons
- 1/3 cup fresh Meyer lemon juice (if you can’t find Meyer lemons, use regular lemon juice)
- 1/4 cup unbleached all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/8 tsp salt
- 4 large egg whites
- freshly whipped cream (2 cups whipping cream plus about 1 1/2 TBS powdered sugar, beaten with an electric mixer until soft peaks form)
- fresh berries (I try hard to buy local, seasonal produce, but in winter, in New England where I live, I aim for either strawberries, which at least come from FL versus another continent, or frozen berries…tonight I defrosted blueberries I’d frozen from the summer)
Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray and place inside a metal roasting pan. Bring a full tea kettle to a boil.
While the water is coming to a boil, combine, in a blender, the buttermilk, 1/2 cup sugar, egg yolks, lemon zest, flour, melted butter and salt.
Blend until smooth.
In a large bowl, beat the egg whites using an electric mixer until soft peaks form.
Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
Gently fold in the buttermilk mixture, in 3 batches (the batter will be somewhat runny).
Pour the batter into the 8” square pan. Pour the boiling water into the roasting pan until the water comes halfway up the sides of the pan. Carefully transfer roasting pan into the oven and bake for 45 minutes, or until the cake is browned and the center moves very slightly when the pan is jiggled.
Remove dish from roasting pan and let cool on a cooling rack (cake will fall slightly).
When the cake is completely cool, refrigerate it for at least 3 hours.
Serve with berries and freshly whipped cream. (For freshly whipped cream, beat at least 1 cup heavy cream with an electric mixer on high, until soft peaks form. You can sweeten it a little, with up to a TBS of powdered sugar per cup cream, depending on how sweet you want it. If you have leftover whipped cream and want to save it for any leftover cake, spoon it into a paper-towel lined sieve set over a bowl, and cover loosely with plastic wrap.)