A while ago, and it seems like a thousand years ago because it was pre-Miles, but it was probably more like last spring or summer, Denny bought a potted Meyer lemon tree. It produced three beautiful lemons, which I used today to make a cake. It turned out downright delicious, if I do say so myself.

Now the plant is blossoming again. We’ve decided that I’ll make the cake every winter when the plant bears fruit.

Meyer Lemon Pudding Cake (slightly adapted from one I found on epicurious.com)

Note: this cake is spongy on the top and pudding-y on the bottom. You can substitute regular lemons, but Meyer lemons are what make it particularly exciting.

Ingredients:

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
Zest from 2 Meyer lemons
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites

Whipped cream and fresh berries, for garnish (I used strawberries and blueberries, which I refer to as “bloobs” because it’s funny)

Method:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, zest, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer (I used my stand mixer and it worked fine), beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).

Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.

Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Top with whipped cream and berries.