Meyer Lemon Pudding Cake

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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.
4.84 from 18 votes
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!
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CommentsLeave a reply

  1. I am hoping to make this tomorrow to take to friend’s house. However, I have been unable to find a 1qt baking dish anywhere in the town I live and all mine are 2qt or bigger. Can this recipe be doubled? If so, how does that impact cooking time if at all? Thanks . . . looks delicious.

  2. This is the most perfect dessert! I never used Meyer lemons before and I am hooked. This dessert is so light and lem-ony, and the lemon flavor lingers on your tastebuds after eating for a very long time. Absolutely delicious!

  3. Thank you! I have hundreds of Meyer lemons that I just picked from my tree! I was giving them away and making strawberry lemonade, but I need to make this NOW!!!!

  4. OH DELICIA!!!!!!!!
    AMEI DE PAIXÃO VAI SER UM SUCESSO NA MINHA CASA ,OBRIGADA POR ESSA RECEITA MARAVILHOSA.
    LIMÃO E TUDO DE BOM,PARABÉNS !!!!
    INCRIVEL RECEITA ESSA.
    LOURDES ARAUJO

  5. I made this tonight for my husband, who loves anything lemon. I didn’t have Meyer lemons, just normal ones, and it was still a big hit. If you’re thinking of making this DO. IT. Such a great summer dessert!

  6. Could this be made in the morning and transported a half hour to a potluck Christmas dinner? Or will it deflate? I’d love to showcase my new crop of Meyer lemons on Christmas Day!

  7. I learned to make pudding cakes out of my first cookbook(Betty Crocker) I got as my 13th birthday present.

    There
    were variations for an orange, lime and chocolate pudding cakes. These recipes are usually on line at the
    General

    Mills website. These lemons also make great lemon bars.
    I have had meyer lemon trees and the lemons
    all are ready to harvest in a 6 week time span.

  8. Hi Maria – can you please give me an idea of the size of your souffle dish? I don’t have one and I don’t have ramekins. Therefore, I need a size so I can adapt to a different pan/dish to bake this in. I can’t wait to try it!! We are great lemon anything fans :). Thanks so much!!

  9. I want to make this in the morning so that after work I can take it to our friends house for dessert. It won’t be warm. Will it still be good?

  10. This was very delicious. I made it for a dinner party and everyone loved it and asked for the recipe. I served it with coconut gelato….it looked very fancy. Thank you for sharing! This recipe is definitely a keeper.

  11. Lemon Pudding cake has been a tradition in my family since I was a kid.  My mom got the recipe from a local tv show.  She always made in a 2 quart shallow casserole.  However if you make it in a deep dish (I use my 3 quart souffle dish) and you have a souffle.  The cake textures are different but it tastes the same.  

    My husband and daughter and her friends love this dessert.  They nicknamed it the “Lemon Thing”  Now I want to try it with Meyer Lemons.  

  12. Hi Maria! I’ve had my eye on this recipe for a while, and I finally made it yesterday. It was lovely. My almost-4-year-old thought it was cheesecake, which she adores, so it was a big hit.

    I have to say, however, that after preparing the batter, it appeared that there was NO WAY the volume of batter would fit into a 1 quart baking dish. Luckily, I trusted my instincts and scrapped my pre-buttered, 1 quart casserole. The recipe fit perfectly into my 1.5 quart Corelle casserole. Sorry if this problem has already been mentioned; I scanned some of the comments, but there were too many to look through. Thank you.

  13. 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.

  14. 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

  15. 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!!!!

  16. 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!

  17. 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!!

  18. 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! 

  19. 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.  

  20. 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.

  21. 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:)

  22. 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!

  23. 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.

  24. 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.

  25. 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

  26. 5 stars
    Outstanding recipe! This is a keeper. I didn’t change a thing. This is the perfect way to highlight beautiful Meyer lemons.

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