Meyer Lemon Pudding Cakes with Blackberry Sauce
Well, you know what season it is, right? Meyer Lemon season. Did you hear me? Do you know what that means? Just the most juicy, luscious, dare I say sweet lemons known to man are in stores?? It makes me deliriously happy. Probably unnaturally happy…especially about a lemon. I realize that and I’m ok with it. If you’ve never had a Meyer Lemon go straight to the nearest grocery store and buy them. Then make these simple (and really super moist) elegant looking Meyer Lemon Pudding Cakes with Blackberry Sauce. They’re only in season during fall and early winter. So hurry.
For the full recipe visit Dixie Crystals.
Ok. What is a Meyer Lemon exactly, you ask? It’s a cross between a regular lemon and either a mandarin orange or regular orange. It isn’t orange flavored at all but the outside peel and the flesh inside does tend to be slightly orange in color. Everything I make during Meyer Lemon season that’s a lemon recipe is always with these amazing fruits.
Let’s talk about the recipe. It looks possibly like it might be closer to the difficult end of the scale, right? It’s really not. It’s a sneaky little recipe. You see by overwhelming the dry ingredients with wet ones during the baking process, this really cool separation happens and when you invert them on your serving dish this layer of lemon pudding magically appears. How neat is that? And it looks like you spent all this time and effort applying the layer of pudding so without going through all that work you still look like a rock star! Plus they are SO, SO good. I couldn’t stop eating them! If I were honest I’d tell you I ate four of them by myself. In my defense they are small. (Also, I’m a sugar addict and a little bit of a pig when it comes to these cakes.) There, that’s very honest. :D
I told you they were simple, right. Well you’ll mix up some egg yolks and other wet ingredients, add the dry ingredients to that. Whip some egg whites until they’re close to being angry and then fold together. Pour into ramekins (I made them in both 7 ounce and 10 ounce and the 10 ounce make for a nicer presentation in my opinion) and bake. See? Simple. I like them with a cute berry and some mint sitting on top but you do what you like.
One last thing about the recipe. The cakes are served with blackberry sauce and you could easily use frozen blackberries when fresh aren’t available but if you’re not a blackberry lover any berry would work. Raspberry, strawberry, blueberry would all work so go with what you like and knock yourself out!
For the full recipe ingredient list and directions (and to show some love ) jump over to Dixie Crystals‘ where you’ll find lots of other wonderful recipes as well. Take a look around while you’re there?
This post was sponsored by Dixie Crystals. All opinions are 100% my own.