I’ve been gone awhile. Sorry! School started again, I got more hours at work and my mom has been around cooking so I don’t have to. Life: it doesn’t always allow time for things like lemon pudding cake. Today though… I have all the time in the world. Okay. Not really. But time enough to make this fantastic lemony
I woke up this morning fully intending to make lemon ginger meringues…. and then I was lazy and made a Lemon Pudding Cake instead. It’s delicious. I ate half the pan. So much for dieting.
I love lemons. Lemon water, lemon flavored vodka, limoncello, lemon sponge pie (which is not what I made, but my mom made some the other day), lemon icing, lemon poppyseed muffins, lemon, lemons lemons. Even the word lemons is delicious. Leeeehhh-mons. This cake though? It’s heaven.
It’s spongy and pudding-y and would go excellent with vanilla ice cream if I had some. It glows; in that bright cheerful sunshiney way that all things with lemon do. It definitely makes my wintery day a little less wintery feeling. It’s awesome. You should make it.
I’m sweet and tart! Just like this mostly empty bag of lemons!
I was slightly intimidated by this recipe just because I’d never made it before and I usually suck at beating egg whites into peaks (hence the meringues. I need practice). So I broke out the stand mixer. It was actually really easy. Meringues will be a piece of cake now (haha). Here’s the recipe!
Meyer Lemon Pudding Cake