Two Peas and Their Pod

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.


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 dusting


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

The Traveler's Lunchbox

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160 Responses to “Meyer Lemon Pudding Cake”

  1. Anna@Tallgrasskitchen — February 9, 2012 @ 11:04 pm

    I think I may have just enough Meyer lemons left to make this, great suggestion.

  2. Laurie {Simply Scratch} — February 10, 2012 @ 1:12 am

    Shut the front door! I don’t know what to say!? I wish we were neighbors!

  3. Audra@The-Baker-Chick — February 10, 2012 @ 8:19 am

    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!

  4. marla — February 10, 2012 @ 9:00 am

    I am in love with the idea of pudding cake! So creative & the lemon adds nice zing!

  5. foodwanderings — February 11, 2012 @ 12:22 am

    This lemon Meyer pudding cake;s consistency looks perfect as I assume is the flavor!

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  7. Lisa — February 11, 2012 @ 11:56 pm

    I’ve just pulled this out of my oven and am wondering how to serve? I’m thinking spoon? It doesn’t look like I could slice it. I’ve never made or had anything like this before.

  8. Two Peas — February 12, 2012 @ 10:53 pm

    Yes, eat with a spoon:)

  9. Emily — February 12, 2012 @ 11:51 pm

    This has been in the oven for twenty minutes and I only JUST noticed the direction to use a water bath! Oops. I usually do cheesecakes and souffles without one, though, so I’m hoping this’ll still be okay. I’ll probably just keep a really close eye on it.

  10. Emily — February 13, 2012 @ 12:51 am

    Quick update – it was DIVINE. I’ll definitely make it again and again! (Although in the future, I will remember to use the water bath.. hehe) Thank you so much for another fantastic recipe.

  11. Meyer lemons fall into the category of my top favorite foods. This cake looks so delicious and I love that the ingredient list is short!

  12. antique engagement rings — February 14, 2012 @ 7:21 am

    I’m loving lemons!

  13. shelly (cookies and cups) — February 14, 2012 @ 5:32 pm

    I could probably eat a pan and a half of that. Not gonna lie.

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  15. Heidi — February 15, 2012 @ 9:24 pm

    oh my gosh….this was AMAZING!!! i actually made individual ramikens and they turned out supurb! this is so my type of dessert…thank you thank you thank you!!

  16. Rachel — February 18, 2012 @ 6:30 pm

    I JUST put this in the oven…fingers crossed!!! :-)

  17. Carolyn — February 19, 2012 @ 7:03 am

    Looks wonderful, I love Meyer lemons!

  18. Hayley @The Domestic Rebel — February 19, 2012 @ 10:02 pm

    My oh my, that cake is the epitome of luscious and heavenly. I’m a freak for lemons and anything ridiculously moist and gooey and ESPECIALLY something that combines both those loves! I will have to make this asap.

  19. Haley — February 21, 2012 @ 3:33 pm

    This looks delicious and I’ve heard so many good things about Meyer lemons, but have been unsuccessful finding any at my local grocery stores. Any suggestions where to find them in the SLC area? Thanks!

  20. Holly — February 26, 2012 @ 7:02 pm

    It’s in the oven right now! Can’t wait to try it tonight :)

  21. Andrea — February 26, 2012 @ 7:30 pm

    I just made these tonight! After you had posted this recipe, I went and bought a bag of meyer lemons that day.. and they were still sitting on my counter today (I get easily distracted hehe). But I thought today would be a great day to make them so I halved the recipe [only 2 people], and used 4 6-oz. ramekins. They were simple to make! The only thing was that after 55 minutes they still hadn’t started to turn golden on top so I just took them out anyways. They turned out really yummy. I have one question though – I’ve never had “pudding cake” before, so I don’t know what exactly the texture is supposed to be like.. but the bottom halves were the texture of pudding.. no cakiness to be found. Is that right?

  22. Two Peas — February 26, 2012 @ 9:04 pm

    The bottom should be more like a pudding than a cake:)

  23. Diep Silas — February 29, 2012 @ 4:11 pm

    ohhh I so want to make this today but have now sour cream! thanks for sharing, I love Lemon desserts of every kind! :)

  24. Sarah — March 1, 2012 @ 2:40 am

    I’m going to make this tonight, but I have no access to lemons here in Okinawa this time of year…I do have blood oranges though. I’ll let you know how it turns out! Thanks for the recipe!

  25. Sarah — March 4, 2012 @ 10:17 pm

    I have had the hardest time finding Meyer Lemons here in UT, where did your friend find them?

  26. Sarah — March 5, 2012 @ 6:43 am

    I made this today with the blood oranges and it was divine! I made it in a 1.5 qt souffle dish and it turned out perfect! The top was a little cakey, the bottom was moist and custardy, it was a smash hit! Thanks again for sharing!

  27. Charlette — March 5, 2012 @ 10:49 am

    I just loved this recipe! OUTSTANDING I made it for a dinner party with the meyer lemons (which I just happen to find at Trader Joe’s) and my guest just loved it. I served it with a mascarpone whipped cream and shaved chocolate. Yummy! I will be trying it with orange next. It will be a favorite for me always. Thank you for sharing this recipe with us all.

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  29. Aliza — March 13, 2012 @ 5:10 pm

    Just want to let you know that I made this last weekend and it got rave reviews!! My dad is a total foodie and said that this dessert was restaurant-quality! I’m going to keep it around for sure. Thank you!!

  30. Brandy — March 18, 2012 @ 1:12 am

    This was so good. Normally I avoid posting, but this was such a huge family favorite I had to. Thank you!! And my boys ate already planning the next time I will be cooking this for them.

  31. Two Peas — March 18, 2012 @ 12:49 pm

    So glad you enjoyed the recipe! Thanks for your comment!

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  35. Kim Fielding — April 25, 2012 @ 11:05 pm

    I just made this and it turned out perfectly. Really delicious!

  36. Rebecca — May 3, 2012 @ 3:22 pm

    I have a 1 qt. casserole dish and I wonder if the sides will be tall enough? (It is square and probably 3 inches tall.) I also have a round 1.2 L baking dish (pyrex), but it doesn’t seem wide enough. What would you recommend? Should I adjust the baking times? Thank you so much!

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  38. My Inner Chick — August 30, 2012 @ 12:07 pm

    I’m WILD about anything lemon.

    This looks Deeeeelish! Can’t wait to make it.

  39. Roz — August 30, 2012 @ 1:51 pm

    Saw your recipe discussed over on Wives with Knives and just had to come over and find you, follow your blog, and read more! Great job!

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