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
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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.
Two Peas replied: — February 12th, 2012 @ 10:53 pm
Yes, eat with a spoon:)
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.
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.
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!
I’m loving lemons!
I could probably eat a pan and a half of that. Not gonna lie.
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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!!
I JUST put this in the oven…fingers crossed!!!
Looks wonderful, I love Meyer lemons!
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.
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!
It’s in the oven right now! Can’t wait to try it tonight
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?
Two Peas replied: — February 26th, 2012 @ 9:04 pm
The bottom should be more like a pudding than a cake:)
ohhh I so want to make this today but have now sour cream! thanks for sharing, I love Lemon desserts of every kind!
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!
I have had the hardest time finding Meyer Lemons here in UT, where did your friend find them?
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!
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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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!!
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.
Two Peas replied: — March 18th, 2012 @ 12:49 pm
So glad you enjoyed the recipe! Thanks for your comment!
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I just made this and it turned out perfectly. Really delicious!
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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I’m WILD about anything lemon.
This looks Deeeeelish! Can’t wait to make it.
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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We recently picked hundreds of Meyer lemons off a small tree and I have been surfing the web trying to find good recipes to make using these wonderful sweet tart gems. I came across this Meyer lemon pudding cake recipe and decided to make it. I was leery because I really wanted top notch recipes to make and I was afraid I would be disappointed. I wasn’t disappointed with this! It is delicious. I am zesting and putting the lemon zest wrapped in wax paper/suran wrap/freezer bags and then putting in the freezer. I am juicing the Meyers and putting the juice in ice cube trays and then transferring them to freezer bags for future use so I can continue to make recipes like this one year round. This pudding cake is even better the next day! I keep it refrigerated. I serve it with a dollop of whipped cream! So good and creamy! Excellent recipe!
i’ve been wanting to make this for a while and YUMMMMM. made myself a 1/4 recipe, perfect for one medium size ramekin. probably used slightly more lemon juice/flour because using 1/4 of a 1/3 cup is hard (!), but it turned out so delish. my cake set before it turned golden on top, but i took it out anyway and i’m glad i did – perfect consistency!
thanks a mill for this recipe – will definitely be making this again and again! would be lovely for company…….
Two Peas replied: — December 14th, 2012 @ 9:10 am
Glad you enjoyed the recipe!
This is AMAZING! I have made this twice since encountering the recipe in Pinterest a couple weeks ago. We grow our own Meyer lemons, and I can honestly say this is the best use yet for them, and one of the best desserts I’ve ever made. Thanks!!!
I love Meyer lemons. Pudding cake sounds like a wonderful treat!
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have you ever doubled the recipe?I’ve got 4 adults and 4 kids to feed and they LOVE dessert so I’m afraid of running out… If you HAVE doubled it, any suggestions for altering the timing or ingredients? Thanks!
Two Peas replied: — February 22nd, 2013 @ 9:15 am
I haven’t doubled it, but I am sure it would be fine. I would double the ingredients and just watch the time. Maybe add 10 minutes and check it and keep checking it to be safe.
Made this for my B&B customers and they loved it. Fixin’ to make it again
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