Meyer Lemon Pudding Cake
- 4 tablespoons (1/2 stick) unsalted butter at room temperature
- 1 cup (200g) sugar
- 1 tablespoon finely grated meyer (or regular) lemon zest
- 3 large eggs, at room temperature, separate yolks and whites
- 1/3 cup meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
- 1/3 cup all-purpose flour
- 8 oz sour cream or Greek yogurt
- 1/4 teaspoon salt
- powdered sugar for dusting
- Produce
- Meyer lemon (1/3 cup)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Powdered sugar (1)
- Salt (1/4 teaspoon)
- Sugar (1 cup)
- Dairy
- Butter, unsalted (4 tablespoons)
- Sour cream or greek yogurt (8 oz)
- Refrigerated
- Eggs, large (3)
- Other
- 1 tablespoon finely grated meyer (or regular) lemon zest
Preparation
Read recipe preparation on thevintagemixer.com
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Published February 13, 2012 (1 year ago).
35 people saved this recipe.
