Meyer Lemon Pudding Cake

Jump to Recipe

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:)

If you like this lemon cake, you might also like:

Meyer Lemon Pudding Cake

Light, creamy, and refreshing lemon pudding cake made with Meyer lemons. Serve with a simple dusting of powdered sugar.
5 from 1 vote
Prep Time
15 minutes

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 dusting

Instructions

  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.
  6. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Can this recipe be doubled to accommodate a 9 x 13 pan? I was recently blessed with a large bag of Meyer lemons and this recipe looks fabulous. But need a little bigger one for a church potluck.

  2. Looks delicious and much needed this winter. (I write this as I look at almost 2′ of snow in Anchorage!) Can I use gluten-free flour? TIA

  3. 5 stars
    OMG this is the best cake/pudding/lemon meringue/……….I dont know really what it is!!! But YOU gotta try this one….WOW so yummy!!!!

  4. 5 stars
    I saw this recipe tonight and HAD to make it immediately. It’s 11:30 pm and I have got to say that it is one of the most insanely delicious desserts I have ever made – and I bake ALL the time. There are rave reviews in my home tonight and an empty dish. Thanks for posting this recipe. I’ll be making it a lot in the future!

  5. 5 stars
    This dessert is soo good!  For a long time, my husband wouldn’t eat it, but sadly I convinced him it is good.  I divide up the batter in ramekins and he ate the last one .  Will need to make it again!!

  6. 5 stars
    This was delicious! I used a gluten free flour,  divided the sugar between coconut sugar and xylitol…. So yummy! Thanks for a great lemony recipe! 

  7. 5 stars
    Delicious!   I made this cake tonight and it turned out perfect!  Followed the recipe, substituting Greek yogurt for  the sour cream.  Will definitely make it again.  

  8. everyone loved it. But it takes longer 15 minutes to assemble. Don’t over bake it. It hold well for the next day but warm the bottom on the dish/ramekin to loosen butter and make it easier to serve.

  9. 5 stars
    Do you think limes would work? I’ve made this with Meyer lens and it was delicious but my coop had bags of limes on sale;)
    Thanks!

    1. If you are going to make it in the morning, you can put it in the fridge and pull it out around dinner time so it can come to room temperature, but it is good cold too:)

  10. What a lovely spring delight! I made this dairy and gluten free using gf flour mix and goat yogurt. It was fantastic! I served it with coconut and regular whipped cream with sliced strawberries. I doubled the recipe and filled wide-mouth 8 oz. Ball jars about 2/3 full. Made 12 individual servings. Thank you for sharing your recipe!

  11. 5 stars
    Wonderful recipe!! I didn’t have enough sour cream (had about 3/4 cup) so substituted with a little homemade yogurt with just a pinch of baking soda. Worked just wonderfully, though the batter may have been a little too runny because of the yogurt as compared to the sour cream. But otherwise followed the recipe exactly, and it was wonderful.

  12. This looks wonderful!  Is it okay to you an 8 x 8 glass pan?  And what would the cooking time be?  I think it will be easier to serve my book club if it is not in an oval dish.

  13. 4 stars
    I have made this recipe probably 8 times in the last few months since we are in California with a Meyer lemon tree right outside.
    I have reduced the sugar to 2/3 or sometimes 3/4 of a cup. On two occasions I used gluten free flour for guests with that requirement. I also bake it about 45 minutes.
    LOVE IT

  14. 5 stars
    Outstanding recipe! This is a keeper. I didn’t change a thing. This is the perfect way to highlight beautiful Meyer lemons.

  15. Made it twice years ago. Loved it so much. So velvety …served it with homemade strawberry ice cream. Lost your recipe, but thankfully found it again. I could have settled for a similar recipe but I wanted to make sure that I used yours.

Leave a Reply

Your email address will not be published. Required fields are marked *