Meyer Lemon Pudding Cake

Prep Time
Cook Time
1h 10m
Ready In

"Refreshing, tart, sweet and creamy pudding cake! All it needs is a nice dusting of powdered sugar and maybe a cup of tea. Meyer lemons are a cross between a lemon and a mandarin orange, which gives you the tartness of a lemon and the sweetness of an orange. The peel very thin and has very little pulp."

Original recipe yields 4 servings


  • Serving Size: 1 (148.5 g)
  • Calories 257.2
  • Total Fat - 16.2 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 163.1 mg
  • Sodium - 266.2 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.9 g
  • Protein - 10.6 g
  • Calcium - 171.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F.

Step 2

Butter a 1 quart souffle dish; or you can use smaller dishes or ramekins, if you want individual servings.

Step 3

In large bowl, beat butter at medium speed until light and fluffy.

Step 4

Add the sugar and lemon zest and beat until combined.

Step 5

Add the egg yolk, one at a time, beating well after each addition.

Step 6

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

Step 7

Beat the egg whites at medium speed until foamy; increase speed to medium high, add the salt, and beat to stiff peaks.

Step 8

Add one-quarter of the whites to the lemon mixture and gently fold in; continue to fold in whites one-quarter at a time.

Step 9

Transfer it to prepared souffle dish or dishes.

Step 10

Place dish or dishes in larger pan and carefully pour boiling water around it to a depth of 1 inch.

Step 11

Bake for 50 - 60 minutes or until slightly golden brown and the centre is just set; the cake should spring back when gently touched.

Step 12


Step 13

Remove from the water bath immediately and cool on rack for 10 - 15 minutes.

Step 14

Lightly dust with powdered sugar; serve warm.

Step 15

NOTE: if using smaller dishes or ramekins, decrease the baking time to 40 - 45 minutes, or until golden brown; just watch the cakes to be safe.

Tips & Variations

No special items needed.

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