pros: this was lemony, puddingy goodness! similar to the meyer lemon budino, also from Bon Appétit, but in a big pan instead of in little ramekins, and with a little more of a pudding (hence the “pudding cake” in the title) instead of a light custard. The berries and cream only make it better.
cons: I had to let it chill in the fridge for a few hours instead of immediately wolfing it down. And let’s just say portion control is a difficult concept with something this delicious.
notes for next time: The recipe calls for four yolks and three egg whites, which is schmawkward. I think I will do what all the forum posters say to do and just use the fourth egg white. Also, I drizzled the cream over the berries and around the dish—no need to whip!
you should make it right now since meyer lemons are in season (December-April). Here’s a link, and definitely try the budino too! It’s a tad lighter and even more lemony.
pros: this cake is what I want to eat morning, noon, and night. it is the Platonic ideal of what a summer cake should be. Tender of crumb, moist, not too sweet, filled with summer berries! Yum!!!
cons: there are no cons.
notes for next time: I made a thinner glaze than the smitten kitchen blog did, and i kind of regret it. now i want a thick glaze, but it’s too late!!!! i should go eat some more cake to console myself. also, I should have just made buttermilk myself, instead of buying some at the store. i have *so* much milk on hand because of my csa!