Dandy® Meyer Lemon Pudding Cake

Directions

1. 1
   Preheat oven to 300 degrees.
2. 2
   Butter an 8-inch square baking pan.
3. 3
   Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
4. 4
   In a mixing bowl combine the dry ingredients.
5. 5
   In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
6. 6
   In a separate bowl, beat the egg whites until (soft peaks) form.
7. 7
   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.
8. 8
   Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
9. 9
   Serve warm or at room temperature.
10. 10
    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.
11. 11
    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.