Meyer Lemon Pudding Cake
Bright, zesty, and effortlessly elegant, this Meyer Lemon Pudding Cake is the perfect dessert for citrus lovers. Featuring the unique sweetness of Meyer lemons, this dish creates a magical contrast with its dual layers: a fluffy sponge cake on top and a velvety, citrus-infused pudding beneath. Lightened by whipped egg whites and baked in a water bath, this recipe ensures a delicate texture that melts in your mouth with each bite. With only a handful of pantry staples and 20 minutes of prep time, this sunshine-kissed treat is as easy to make as it is impressive to serve. Ideal for entertaining or a cozy family dessert, garnish with a sprinkle of powdered sugar for a delightful finishing touch. Whether served warm or at room temperature, it's guaranteed to brighten any occasion.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup all-purpose flour
- 0.25 teaspoon salt
- 2 whole Meyer lemons (zest and juice)
- 1 cup whole milk
- 3 whole large eggs, separated
- 0.25 teaspoon cream of tartar
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9x9-inch baking dish or six individual ramekins. Lightly grease with butter or non-stick spray.
In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until evenly combined.
Zest the Meyer lemons to yield about 1 tablespoon of zest, then juice them to yield approximately 1/3 cup of juice. Add the zest, juice, melted butter, and milk to the dry ingredients, whisking until smooth.
Separate the eggs, placing the yolks into the lemon mixture and the whites into a separate, clean mixing bowl. Whisk the yolks into the lemon mixture until incorporated.
Using a hand or stand mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar, then increase the speed and beat until stiff peaks form.
Gently fold the beaten egg whites into the lemon batter in three additions, taking care not to deflate the mixture. The batter will appear light and slightly lumpy.
Pour the batter into the prepared baking dish or divide evenly among the ramekins. Place the dish or ramekins in a larger roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the dish/ramekins, creating a water bath.
Carefully transfer the roasting pan to the preheated oven. Bake for 35–40 minutes until the top is golden and set. The bottom will remain custard-like.
Remove the pudding cakes from the roasting pan and allow them to cool slightly. Serve warm or at room temperature, dusted with powdered sugar.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 30.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
