Meyer Lemon Pudding Cake | www.floatingkitchen.net

Meyer Lemon Pudding Cake

This post was originally published here February 22, 2014. I’ve since updated the text and photographs. This is a must-make dessert during Meyer lemon season!

When the days are cold and dark, I can always count of fresh Winter citrus to help lift my spirits. It’s hard not to feel bright and happy when you peel an exceptionally juicy grapefruit. Or when you slice into a blood orange to reveal its vibrantly colored interior.

So expect several citrus-focused recipes to materialize over the next few weeks. Starting today with one of my favorite seasonal citrus varieties: Meyer lemons.

This Meyer Lemon Pudding Cake is a total GEM of a recipe. Partly because it’s so dead simple to make. The word that comes to mind here is “unfussy”. And who doesn’t want more of that in their life? But mostly because it’s like having two deserts in one. The bottom half comes out thick and luscious, somewhat reminiscent of lemon curd in both consistency and flavor. While the top half bakes up light, fluffy and much more cake-like. The perfect spoonful has a little bit of each layer in it. Which makes for absolute magic in your mouth when you eat it and they blend together.

Meyer Lemon Pudding Cake | www.floatingkitchen.net

Speaking of spoonfuls, that’s exactly how you’ll want to serve this Meyer Lemon Pudding Cake. Just spoon it out into shallow bowls, give it a dusting of powdered sugar and top with your favorite berries. Like I said: unfussy.

Meyer lemons are less bracingly tart than regular lemons, which is why they are so perfect for this dessert. They aren’t usually that hard to find this time of year. And most large grocery stores will carry them all throughout the Winter months. But if you’re out of luck, don’t panic. Regular lemons will work for this recipe. Your dessert will just have a bit more pucker power!

Meyer Lemon Pudding Cake | www.floatingkitchen.net

The baking dish you choose for this Meyer Lemon Pudding Cake does have a small but mentionable impact on this recipe. In a perfect world, a deep 8-inch round casserole dish (like the one pictured here) is your best bet. This will result in both layers being generous and substantial. A shallower baking dish (like an 8- or 9-inch square dish or even a pie plate) will work, but the layers will be thinner. All said and done, the most important thing is that the dish you choose has at least a 6-cup capacity.

Cheers,

Liz

Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake

At a Glance:
Yield: Serves about 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

For the Pudding Cake:

  • 4 eggs, separated and at room temperature
  • 5 tablespoons butter, melted and cooled
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup freshly squeezed and strained Meyer lemon juice (from about 3-4 lemons)
  • Finely grated zest from 2 Meyer lemons
  • 1/4 cup whole milk, at room temperature

For Serving:

  • Powdered sugar
  • Fresh blueberries

Instructions

  1. Pre-heat your oven to 350 degrees. Lightly coat a 6-cup capacity baking dish with non-stick cooking spray and set it aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment, start whisking the egg whites on low-medium speed. Once they begin to turn foamy, increase the speed to high and whisk until medium peaks form, about 2 minutes. Use a spatula to transfer the whisked egg whites to a clean bowl and set aside.
  3. Return the bowl to your stand mixer (it’s not necessary to clean it out) and using the paddle attachment, beat together the melted butter, sugar and flour. Add the egg yolks, lemon juice, lemon zest and milk and beat to combine. Stop to scrape down the sides and bottom of the bowl as necessary. 
  4. Using a spatula, slowly and gently fold the whisked egg whites into the batter. The batter won’t be completely smooth. 
  5. Pour the batter into your prepared baking dish and transfer it to your pre-heated oven. Bake until the top of the pudding cake is well browned and there is just a slight jiggle, about 35-40 minutes. Remove the baking dish from your oven and set it on a wire rack to cool. 
  6. This pudding cake is best enjoyed slightly warm or at room temperature. Serve with a dusting of powdered sugar and fresh blueberries.
  7. Leftovers can be covered and stored in your refrigerator for 2-3 days.

Notes

Recipe from Bijouxs.

29 comments on “Meyer Lemon Pudding Cake”

  1. This looks so good I love the idea of a pudding cake, Ive never had a meyer lemon but would love to try one.

    • You should definitely try and find Meyer Lemons if you can. They are really special. But if you can’t, definitely make this with regular lemons! Thanks for stopping by, Rebecca!

  2. Have you ever tried it in individual ramekins? How do you think that would work?

    • Hi Janet. I have not, but I’m guessing it would work. You’ll have to carefully monitor them for done-ness. They will certainly take less time to cook.

  3. Pingback: 10 Gluten Free Lemon Desserts you'll love! - Noshtastic

  4. Delicious! My family loved this. It really does come out in two distinct layers (my favorite being the top, airy spongy layer) The only problem was I should have made two! I made it in an 8×8 dish and there wasn’t enough for seconds!! 🙂

  5. I made this today in an 8 x 8″ dish about 35 minutes cook time. Substitute gluten free flour ( a mix) and half bakeable stevia and pure cane sugar. It turned out super. Will make again. Had some fresh lemons, it only took 3.

  6. Can I make this the day before a party? If so, should I refrigerate or leave out at room temp?

    • This recipe is definitely best when enjoyed on the day it’s made. And any leftovers should be kept refrigerated.

  7. I just made this its really good but a little too sweet for my taste. So I made another one and reduced the sugar, and used buttermilk instead of regular milk. Now I have to go on a diet.

    • Hi Carol. Glad you were able to make some changes to suit your taste preferences! Thanks for trying out the recipe!

  8. This is a great recipe. Very easy, little cleanup and a delicious result. We made two minor mistakes and it still turned out as described. Amid so many poorly written recipes on the net, this one should be the example others follow. (Also helps that Meyer lemons are so delightful).
    The recipe would be great with fresh basil in the summer, and with berry compote in the winter. We’ll make again for sure. Thanks.

  9. Mmmm, this was so good! I just made a double batch for a pile of family (10 all told), baked in a deep 8 X 11 ceramic casserole dish. Took a little longer to bake than recipe, understandably, about 50 minutes. Served with raspberries. Texture and flavor divine!
    I also cut the sugar 25% AND increased the meyer lemon juice by 2 Tablespoons (1T per batch). Did not regret it. But I like my lemon desserts tart!
    Definitely a keeper – thank you!

    • Yay! Great to know it can be doubled – I have not tried that yet! And a little extra tartness is always nice, in my opinion! Cheers!

  10. I just made this last night, followed the (very easy) recipe (except for less meyer lemon juice), and came out with a wonderfully delightful dessert. I baked it in a 8″ round silicone cake mold/pan, and the 40 minutes was perfect. Thanks for sharing!

  11. Can I prepare it several hours before and put in the refrigerator and then bake it later?

  12. This was absolutely delicious! Will definitely make again but I think a buttery cookie paired with this would make it even better!

  13. There were a lot of steps I combed but so worth it – this is delicious! I used an 8×8” pan and cut the sugar to 3/4 cup based on others reviews. I only needed 1 Meyers lemon to get a 1/2 cup of juice (it was HUGE). Great recipe that I’ll likely do again. 

  14. This looks super delicious Liz! The perfect recipe for winter and citrus season. Can’t wait to give it a try!

  15. Delicious update, Liz, and I’m so glad you reshared this beauty!! A reminder that citrus season will be over before we know it. It’s time to make this pudding!

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