Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake is a wonder of taste and texture—delicious served warm from the oven, at room temperature, or even chilled. Garnished with blueberries and a dusting of confectioners’ sugar, the dessert boasts a fluffy cakelike consistency on the top that gives way to zesty custard filling beneath.

Meyer Lemon Pudding Cake
Makes 5 servings
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup granulated sugar, divided
  • ¼ cup all-purpose flour
  • ⅛ teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon Meyer lemon zest (approximately 1 lemon)
  • ⅓ cup fresh Meyer lemon juice (approximately 2 lemons)
  • 3 large eggs, room temperature and separated
  • 1 large egg yolk, room temperature
  • 1½ cups whole buttermilk, room temperature
  • Confectioners’ sugar
  • Garnish: fresh blueberries
  1. Preheat oven to 350°. Use room temperature butter to coat bottom and sides of 5 (8-ounce) ramekins. Place prepared ramekins in a 13x9-inch baking pan.
  2. In a large mixing bowl, whisk together ¾ cup sugar, flour, and salt until thoroughly combined. Add melted butter, lemon zest, lemon juice, and 4 egg yolks; whisk until smooth. Whisk in buttermilk until combined. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until frothy, 30 seconds to 1 minute. With mixer running, gradually add remaining ¼ cup sugar, continuing to beat until stiff peaks form, 12 to 14 minutes.
  4. Gently fold one-third of beaten egg whites into lemon mixture until combined. Add remaining beaten egg whites, gently folding until combined. Divide batter among prepared ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins.
  5. Carefully place in oven. Bake until lightly browned, set around edges, and centers jiggle slightly, 30 to 35 minutes. Remove ramekins from baking pan, and place on a wire rack. Let cool for 5 minutes. Serve warm or at room temperature.
  6. Using a fine-mesh strainer, lightly dust with confectioners’ sugar. Garnish with blueberries, if desired.
Note: This dessert can be made 1 day ahead. Let cool completely and refrigerate in an airtight container. Let it come to room temperature before serving.


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