Meyer Lemon Buttermilk Pudding Cake with Fresh Berries
Meyer lemons are a cross between a lemon and a mandarin orange, giving them a sweeter and less acidic flavor compared to regular lemons.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 teaspoon Meyer lemons
- 1 cup Butter
- 1.5 cup Granulated sugar
- 3 large Eggs
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 1 cup Fresh berries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Zest the Meyer lemons and set aside. Juice the lemons and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir in the lemon juice.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve the cake with fresh berries on top. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.