Dandy Meyer Lemon Pudding Cake Food

DANDY® MEYER LEMON PUDDING CAKE

Steps:

• Preheat oven to 300 degrees.
• Butter an 8-inch square baking pan.
• Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
• In a mixing bowl combine the dry ingredients.
• In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
• In a separate bowl, beat the egg whites until (soft peaks) form.
• Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
• Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
• Serve warm or at room temperature.
• If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
• Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.

MEYER LEMON PUDDING CAKE

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.

MEYER-LEMON PUDDING CAKE

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
• In a small bowl mix together the sugar and flour and set aside.
• In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
• In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
• Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
• Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
• Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
• Whip cream and a teaspoon of the sugar together and set aside.
• To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.

MEYER LEMON CAKE

Steps:

• For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
• For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
• For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
• Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
• Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
• Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
• Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
• Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
• Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
• Transfer to a rack.
• Serve warm or at room temperature.

MEYER LEMON PUDDING CAKES

Steps:

• Heat oven to 350°F. In medium bowl, beat cake mix and water with electric mixer on medium speed 2 minutes. Divide batter between 12 ungreased mini angel food (tube) cake pans.
• Bake about 35 minutes or until dark golden brown and tops spring back when touched lightly. Turn pans upside down onto cooling rack; cool completely. Run knife around edge of cakes; remove from pans.
• In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
• To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.

JAPANESE PONZU SAUCE WITH MEYER LEMONS

Steps:

• Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.