Meyer Lemon Pudding Cake
My good friend, Becky, recently joined me for an afternoon in the kitchen. Becky brought a bag of beautiful Meyer lemons for us to bake with. I was thrilled she wanted to share her gorgeous lemons-I love lemon everything, especially desserts. We tossed around a few ideas, but finally decided to make a Meyer Lemon Pudding Cake. It was the perfect dessert to make with the Meyer lemons.
Meyer lemons are dark yellow, smooth-skinned, and sweeter than regular lemons. They have a pleasant fragrant floral aroma that will fill your kitchen as you make this divine cake. Meyer lemons are in season right now, so make sure you add them to your grocery list. You don’t want to miss out on these lovely lemons.
If you haven’t had a lemon pudding cake before, you are in for a real treat. The cake is light, refreshing, and not overly sweet. The top part of the cake is soft and fluffy, similar to a soufflé. When you break into the cake with a spoon, you will discover a creamy and smooth lemon layer at the bottom. The two textures combine to create a heavenly lemon dessert. We dusted the cakes with powdered sugar before serving. You can also add berries or whipped cream, but I liked the cake plain and simple.
Thanks again to Becky for sharing her Meyer lemons so we could create this fabulous Meyer Lemon Pudding Cake. We had a fun day baking, catching up, and enjoying this luscious lemon dessert. And don’t worry, I shared with Josh…he came home and couldn’t stop begging for a bite:)
Meyer Lemon Pudding Cake
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Light, creamy, and refreshing lemon pudding cake made with Meyer lemons. Serve with a simple dusting of powdered sugar.
Ingredients:
4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon lemon zest
3 large eggs, at room temperature, separated
1/3 cup Meyer lemon juice (or 1/4 cup regular lemon juice)
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Powdered sugar, for dustingDirections:
1. Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
2. In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.
3. Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
4. Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
5. Lightly dust with powdered sugar. Serve warm.
Notes-if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 40-45 minutes, or until golden brown. Just watch the cakes to be safe.
Recipe from Luscious Lemon Desserts and seen on
Print
Save
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
That looks so delicious!
I have never tried pudding cake before, but its sounds utterly heavenly. Looks like an absolute must.
I have my grandmothers recipe for this lemon cake pudding. My mom used to make if often when I was a kid. This is one dessert my husband LOVES, anything lemon has his name on it.
Yummy! Sounds delicious!
I would love to make these in little individual ramekins! I have some sour cream that needs to be used up so these might make it into my kitchen
In the past, I have made Tartine’s Meyer Lemon Cake and it was delicious. This looks just as yummy!
Creamy dreamy lemony dessert. Right up my alley!
Looks delicious. I love lemon everything too. I have an amazing lemon ice cream recipe to share with you!
2 1/2 C Sugar
6 C fat free half and half
1 TBSP grated lemon rind
3/4 C Lemon Juice (about 6 lemons)
1/8 tsp Salt
Combine ingredients and pour into freezer container of ice cream maker.
I love meyer lemons and this recipe looks fabulous! I look forward to making this.
Looks amazing! I will have to try it! Thanks for sharing!
Your pictures turned out lovely. I always enjoy cooking with you!!
This cake looks divine… I need to go pick up some Meyer lemons!
This looks delish! Hope you are doing well!!
Drooling over this recipe. Making this on Saturday for certain. Thank you for sharing.
I too have been cooking like a banshee with Meyer lemons. Thanks for sharing this recipe!
Can you substitute plain greek yogurt for sour cream?
Two Peas replied: — February 8th, 2012 @ 5:54 pm
Yes, Greek yogurt would work as well.
Looks absolutely divine. I just bough a bag of meyer lemons, can’t wait to use them!
oh you had me at lemon!! I’m a sucker for any lemon recipe! this looks delicious!
This looks gorgeous. I don’t know if I can get meyer lemons on my island, but I’d love to try it out.
I found Meyer lemons at Trader Joes today. Plan on making for a birthday lunch on Friday. The main course is Josh’s BBQ Chicken pizza. I’ll be serving an Italian salad. Any suggestions for a beverage?
I love lemon desserts. Looks refreshing!
Yum, this looks great! I’ve been wanting to make a pudding cake for a while now but one thing’s stopping me… I have no idea how well it would keep. It’s only me and my husband, so it would take us a few days to eat this. Would it keep for that long? Or is this really the kind of dessert that needs to be eaten the day it’s made?
Two Peas replied: — February 9th, 2012 @ 10:05 am
It is best eaten the day of, but you can keep it in the fridge and eat it the next day. It might sink a little, but it will still taste good:)
I can’t seem to get Meyer lemons this time — at least not where I am living
Don’t be surprised, I am from Central Florida.
That is one yummy looking cake
Oh yum, Meyer lemons are such a special treat this time of year. I’ve been with them like crazy too!
Mmm this looks too good for sharing! I am obsessed with meyer lemons…and putting them in pudding cake sounds fabulous!
Can I prepare ahead and refrigerate until ready to bake? Thank you for all the recipes you share!
Two Peas replied: — February 9th, 2012 @ 10:04 am
I haven’t tried prepping it in advance. The egg whites might deflate…but you can try it. Let me know if it works out.
This looks incredible. I really need to pick up Meyer lemons at the store next time. So many amazing recipes out there with them!
I love lemon desserts!
Why have I never baked with Meyer Lemons? I need to change that! And I will start with your Pudding Cake.
this just got me excited for the weekend and weekend baking time! i can’t wait to make this i love love love meyer lemons!
Wow, this pudding looks great!
This looks so delicious!
This looks lovely. I don’t have a souffle dish. Can I use a glass rubbermaid dish for this? Also does the oven temperature have to be lowered if I use glass?
Two Peas replied: — February 9th, 2012 @ 10:31 pm
You can use a glass dish. The time should be the same, but just watch it. Enjoy!
i was so tempted to buy a bag of meyer lemons the other day. looks like now i have to
Beautiful photos, that pudding cake looks awfully delicious.
I think I may have just enough Meyer lemons left to make this, great suggestion.
Shut the front door! I don’t know what to say!? I wish we were neighbors!
Ooh Maria this cake looks divine. So light and moist! Meyer lemons are one of my favorite citrus flavors- it looks perfect in this cake!
I am in love with the idea of pudding cake! So creative & the lemon adds nice zing!
This lemon Meyer pudding cake;s consistency looks perfect as I assume is the flavor!