Meyer Lemon Pudding Cake
This Meyer Lemon Pudding Cake is light, creamy, and bursting with floral citrus flavor. An easy one-bowl dessert perfect for any occasion. Try it tonight!
Lemon pairs well with Lemon Drop Cookies or Raspberry Bread Pudding too.
Why This Meyer Lemon Pudding Cake Stands Out
This Meyer Lemon Pudding Cake is the kind of dessert that surprises you with every spoonful. My friend Becky showed up with a bag of gorgeous Meyer lemons, and we decided to put them to good use. Meyer lemons are darker yellow, smoother, and sweeter than regular lemons, with a floral aroma that fills your kitchen as you bake. The cake itself is light and airy on top, almost like a soufflé, with a creamy, tangy lemon pudding layer hidden underneath. We dusted it with powdered sugar and called it done, no berries or whipped cream needed, though those are nice too.
Reasons to Love This Meyer Lemon Pudding Cake
- The dual texture: a fluffy sponge top gives way to a silky lemon cream beneath.
- Sour cream adds richness and a subtle tang that balances the sweetness.
- It comes together in one bowl with simple pantry ingredients.
Key Ingredients for the Best Lemon Pudding Cake
- Meyer lemons: Sweeter and less acidic than regular lemons, with a fragrant floral note. If you can’t find them, use regular lemons and reduce the sugar slightly.
- Sour cream: Adds moisture and a gentle tang that makes the pudding layer extra creamy. Full-fat works best for texture.
- Eggs: Separated, the yolks enrich the batter, while the whites are whipped to stiff peaks for that soufflé-like lift. Room temperature eggs whip up higher.
Kitchen Tools for Meyer Lemon Pudding Cake
- 1-quart soufflé dish (or 4-6 ramekins for individual cakes)
- Stand mixer or hand mixer for beating butter and whipping egg whites
- Mixing bowls
- Fine-mesh strainer (if you want to strain zest for a smoother texture)
- Large roasting pan or baking dish for the water bath
Tips for Making a Perfect Lemon Pudding Cake
Don’t open the oven door while the cake bakes, the steam inside helps create the layered texture. To test for doneness, gently touch the center; it should spring back and feel just set, not jiggly. When you fold in the egg whites, do it gently in three additions to keep the batter airy. Using room temperature eggs helps the whites whip to stiffer peaks.
Water Bath Tips for This Pudding Cake
A water bath (bain-marie) surrounds the cake with gentle, even heat, which helps the pudding layer form without curdling. Use a pan that’s at least 2 inches larger than your dish so water doesn’t splash in. Pour boiling water into the larger pan after you’ve placed the dish inside, filling to about 1 inch deep. Carefully transfer to the oven and avoid sloshing. Remove the cake from the water bath as soon as it comes out of the oven to stop it from overcooking.
Easy Variations for Lemon Pudding Cake
If Meyer lemons aren’t available, regular lemons work, just use a bit less sugar since they’re more tart. For a lemon-poppy seed twist, stir in 1 tablespoon of poppy seeds with the flour. You can also bake this in individual ramekins; reduce the baking time to 30-35 minutes and check early. To go gluten-free, swap the all-purpose flour with a 1:1 gluten-free blend.
How to Serve Meyer Lemon Pudding Cake
Serve this cake warm, right after its short rest on the cooling rack. A light dusting of powdered sugar is all it needs. If you want to dress it up, add fresh raspberries or a dollop of whipped cream, the tart berries play nicely with the sweet-tangy lemon. A spoonful of crème fraîche works too.
How to Store Leftover Lemon Pudding Cake
Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 3 days. Let it sit at room temperature for about 20 minutes before serving, or enjoy it cold, the pudding layer firms up nicely.
Can You Freeze Lemon Pudding Cake?
Yes, you can freeze this cake. Cool it completely, then wrap the dish tightly in plastic wrap followed by foil. Freeze for up to 1 month. To serve, thaw overnight in the fridge, then warm in a 350°F oven for 5-10 minutes to bring back the soft texture.
Best Way to Reheat Lemon Pudding Cake
If you’ve refrigerated the cake, the easiest method is to microwave individual portions for 15-20 seconds, just enough to take the chill off. For a larger piece, reheat in a 350°F oven for 8-10 minutes; the top will re-fluff slightly while the bottom stays creamy.
Meyer Lemon Pudding Cake FAQs
Can I use regular lemons instead of Meyer lemons?
Yes, regular lemons work. Since they’re more tart, you may want to reduce the sugar by 1-2 tablespoons. The flavor will be brighter and less floral.
Why didn’t my cake separate into two layers?
The separation depends on the batter’s consistency and gentle folding. If you overmix the egg whites or bake at too high a temperature, the layers may not form. Make sure you don’t open the oven door during baking, and use room temperature eggs for better structure.
How do I know when the pudding cake is done?
The center should be just set, it will still jiggle slightly when you gently shake the dish. A better test is to touch the center lightly; it should spring back. The edges will be golden and puffed.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more tender, but the layers will still form.
Recipe
Meyer Lemon Pudding Cake
Light, creamy, and refreshing lemon pudding cake made with Meyer lemons. Serve with a simple dusting of powdered sugar.
Ingredients
- 4 tbsp unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 3 large eggs, separated, at room temperature
- 0.333 cup Meyer lemon juice
- 0.333 cup all-purpose flour
- 1 cup sour cream
- 0.25 tsp 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.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 8 of 9 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dessert, lemon, Oven Baked, summer, vegetarian
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