Meyer Lemon Pudding Cake

an aerial view of a meyer lemon cake topped with blueberries

5 from 1 vote

Meyer Lemon Pudding Cake is a light self-saucing dessert with a soft airy cake on top and a bright lemon curd pudding beneath. Serve it family style or make it in individual ramekins for a more elegant presentation.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: people

Calories: 264kcal

Author: Amy Nash

Ingredients

1 cup granulated sugar
⅓ cup all-purpose flour
½ teaspoon kosher salt
4 eggs separated
2 Tablespoons butter melted and cooled
1 Tablespoon Meyer lemon zest
⅓ cup Meyer lemon juice from about 3 lemons
1 ¼ cups whole milk
Berries for topping

Instructions

Preheat oven to 350 degrees F.
Whisk flour, sugar, and salt together in a medium bowl. Whisk the egg yolks, melted butter, lemon juice, and lemon zest in another, larger bowl.
Add the flour mixture alternately with the milk to the egg yolk mixture, stirring well between each addition.
Beat the egg whites in another bowl using an electric mixer until stiff peaks form. Gently fold the egg whites into the batter using a rubber spatula, ⅓ at a time.
Pour the batter into a 3-½ quart baking dish or divide evenly between 6-8 individual ramekins.
Set the baking dish or ramekins into a larger pan and carefully fill with hot water to create a bath around the baking dish. The water should cup about ⅓ of the way up the outside of the baking dish or ramekins.
Carefully transfer to the oven and bake for 40-45 minutes for a large cake or 22-28 minutes for individual ramekins, until a light golden brown.
Carefully remove the pan from the oven and take the cake out of the water bath. Let it cool for 10 to 15 minutes before dusting with powdered sugar and serving with fresh berries, if desired.

Notes

Adapted from Oprah.

Nutrition