Meyer Lemon Pudding Cake Recipe
Coastal Huckleberry Compote, Crème Fraiche Ice Cream and White Chocolate – Citrus Bark. Light and refreshing, this dessert captures the last bit of summer sun.
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Ingredients
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Meyer Lemon Pudding Cake
Coastal Huckleberry Compote
Crème Fraiche Ice Cream
White Chocolate – Citrus Bark
Method
Meyer Lemon Pudding Cake
- 1
Prepare the Batter
Preheat the oven to 350°F (175°C). Zest and juice the Meyer lemons. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, milk, vanilla extract, flour, baking powder, and salt until just combined.
- 2
- 3
Cool
Remove from the oven and let cool for 10 minutes before serving.
Coastal Huckleberry Compote
- 4
Crème Fraiche Ice Cream
- 5
Churn the Ice Cream
In a mixing bowl, whisk together crème fraîche, heavy cream, sugar, vanilla extract, and salt. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
White Chocolate – Citrus Bark
- 6
Prepare the Bark
Melt white chocolate in a double boiler or microwave. Stir in citrus zest. Pour onto a parchment-lined baking sheet and spread evenly. Let it cool completely before breaking into pieces.
