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Introduction
The “Meyer Lemon Buttermilk Pudding Cake with Fresh Berries” is a delightful dessert that combines the tangy zest of Meyer lemons with the creamy texture of buttermilk pudding. This recipe promises to tantalize your taste buds and bring fresh, vibrant flavors to your dining table.
Tips for this recipe
For the smoothest batter, ensure all ingredients are at room temperature before mixing. Don’t overmix the batter; a few lumps will add character and texture to your cake. Lastly, patience is key—allowing the cake to bake undisturbed ensures an even rise.
Why you will love this recipe
This Meyer Lemon Buttermilk Pudding Cake captivates with its refreshing aroma and the perfect balance of flavors. Its light yet satisfying texture, coupled with the natural sweetness from fresh berries on top, makes it an irresistible treat for any occasion.
Ingredients
- 1 1/2 cups buttermilk
- 1 cup sugar, divided
- 4 large egg yolks
- 1/3 cup fresh Meyer lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/8 teaspoon salt
- 3 large egg whites
- Whipping cream
- Assorted fresh berries
Adviced equipments
Electric Mixer (Handhited and Stand Variants) – Essential for mixing cake batter smoothly and efficiently.
Rubber Spatula – Useful for scraping every last bit of buttermilk or Meyer lemon puree from the bowl.
Silicone Baking Mat – Ideal for even baking surfaces, which is crucial for cake recipes.
Springform Pan (9-Inch) – The most suitable pan size as per your recipe, allowing easy removal of the cake without damaging it.
Cooling Rack – Important to cool down the cake after baking properly and prevent sogginess from condensation.
Non-Stick 9×13 Inch Baking Pan (Optional) – For a larger batch or different serving sizes, though not strictly necessary for this recipe.
Digital Kitchen Scale – Useful for precise measurements of ingredients when following the recipe closely.
Cake Tester or Toothpick – To check doneness by inserting it into the center of the cake; if clean, the cake is done.
History of the recipe
The Meyer Lemon Buttermilk Pudding Cake has its roots in a passion for fusion desserts, combining traditional buttermilk cakes with zestful citrus and fresh berries. This particular blend originated from an exploration of American culinary trends that emphasize natural ingredients and bright flavors.
fun facts about this recipe
Did you know? Meyer lemons, the star of this cake, are a hybrid citrus tree species developed in the United States. They’re known for their sweeter taste and less acidic flavor compared to common Eureka or Lisbon lemons.
Fun facts about ingredients
Buttermilk, a key component in this recipe, wasn’t always associated with lemon. Its rich history as a byproduct of churning butter into milk made it a staple for various baked goods long before its tangy twist.
Fun facts about equipment
Springform pans are particularly famous in baking circles. Originally patented by the French chef, Albert Tournus, in 1849, they were designed for making elegant, flat cakes without any need for cutting or shaping afterward.