Spoon the pudding cake out into shallow bowls. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. 1/3 cup fresh meyer lemon juice (If not using Meyer lemons, use 1/2 lemon juice and 1/2 orange juice-Mandarin orange juice, if possib)
In food processor or blender, process sugar and lemon zest until combined. While cake cooling bring sugar, lemon juice and zest to boil in small saucepan
WHISK egg yolks, lemon zest, lemon juice and butter in a large bowl until combined. Bake until dark golden and puffed pudding pulls away from edges, 30 to 35 min
Lemony. Every mouthful of this lemon cake is so divine. With or without cognac, I guarantee you that this is the lemon cake that will give you a zing at your first bite
Allow the cakes to completely cool on the cooling racks before frosting. Fresh Lemon Cake with Lemon Cream Cheese Frosting is made with fresh lemon zest and lemon juice
And for those of you who aren't watching your fat grams, I've also included the original recipe below, as well, which is rich, luscious and so delicious
One at a time, stir in melted butter, beaten eggs, lemon extract and coconut. In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding
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