Meyer Lemon Pudding Cake
After a long night of photo editing and facebook surfing I go to bed with my right hand literally f-r-o-z-e-n. I usually find a warm spot on my husband to thaw it out {sorry TMI?}. But over the past few years I’ve come to diagnosing my condition, Blogger’s Hand.
ahem…
Bloggers’ Hand: A serious condition that affects many bloggers alike. Food bloggers in particular who sit with their hand on the mouse for hours editing photos and/or typing posts. Not usually contagious, yet extremely annoying. Symptoms include one ice-cold hand with stiffened, rigor mortis like fingers, with wrists that ache from lack of movement. All though placing the “Bloggers’ Hand” on some unsuspecting souls neck or any accessible warm spot is fun {for you, not so much for them}, there is truly only one cure.
Pudding cake.
True stuff!
So simple and yet so fancy!
Toss all the dry ingredients into a bowl.
Stir and break up any clumps with a fork.
Zest and squeeze some Meyer lemons. A Meyer lemons flavor is said to be a cross between a regular ol’ lemon and a mandarin orange. To me it’s all the flavor of a lemon minus the cloying sour taste.
Separate four eggs. Yolks in one large bowl, whites in a medium sized bowl.
Add in a tablespoon of butter and beat with a whisk until thick and creamy.
Add the lemon juice last…
And beat some more.
Drizzle in the milk… and yes, you got it… beat it, just beat it…
Alternate with milk, flour, milk, flour… you get the point.
Until light yellow and all ingredients are combined.
Here is where I made a huge HUGE mistake… thinking I could whip egg whites by hand, pah! In the first picture I show you my weapon of choice. The second picture I’m trying to convince you that it’s a great idea, this whisking by hand thing. In the third picture I’ve laid down the crappy whisk and was off to find my hand mixer with the whisk attachment.
Vrroooooom! There in a few minutes the job was done-zos.
Beat the egg whites until stiff.
Carefully add them to the egg and lemon mixture.
.jpg)
With you spatula fold them in gently. The batter should be thick and foamy.
Pour them into un-buttered, un-floured ramekins. Or, you can use an 8×8 baking dish.
Before, I preheated my oven. I filled a roasting pan with a little bit of water and stuck it in the oven while it was on its way to 350 degrees. Then when the oven beeped warning me it’s ready, I gently placed the ramekins in the water bath. Be sure not to fill the pan up too far or you’ll get water in your dessert, and that’s so not cool. Let them bake for 40-45 minutes. Remove and let cool before eating. They don’t have to cool completely… but give them at least a half hour to an hour.
Dust with powdered sugar, which is btw probably my favorite thing to do in the world.
To describe this dessert in one word…. hmm that’s tough because I can easily think of seven. Ready? Light, lemon, refreshing, soft, perfect, amazing and un-believable.
The cake, which is the top layer, is easily the softest, moistest cake I’ve ever tasted. The bottom is the pudding, which gradually becomes one with the cake somewhere in the lower-middle part… holy cow.
You have to make this. For a birthday, anniversary… job promotion… hell a job loss even deserves this cake. Just do it!
Meyer Lemon Pudding Cake
Ingredients:
1 cup White Sugar
1/2 cup All Purpose Flour
1/2 teaspoon Kosher Salt
4 Eggs, separated
1/3 cup of Meyer Lemon Juice
1 tablespoon Meyer Lemon Zest
1 tablespoon unsalted Butter
1-1/2 cups Whole Milk
Directions:
Preheat oven to 350 degrees. Combine sugar, flour and salt in a small bowl, stir with a fork to break up any lumps and set aside.
Beat together egg yolks, butter and zest. Add the lemon juice while whisking. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 8x8 pan or individual ramekins.
Fill a large pan with a little bit of hot water {I like to heat mine in the oven as it preheats} then carefully place the pan or ramekins into the water bath. Bake for 40-45 minutes. Let cool for quite a bit {but still warm} before serving. Dust with powdered sugar and enjoy!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
Omg GET in my belly!
I second Heather!
Wow! Beautiful!
p.s. blogger's hand sucks!
yum!!! I love this lemon pudding!! I'd eat like 5 ramekins of this
I definitely have bloggers hand and nerd hands (I'm a web developer so I'm on the mouse all day) haha I have to sit on my hands like every half hour to warm them up!
HA Julie! Nerd hand!! <3 You're too funny!
Want! I love lemon cake and I love lemon pudding so combining them seems like a genius idea.
looks perfect! light, fresh, spring-like…and delish!
Oh WOW! Looks so good! And I thought it was just my cold house by the window that caused the cold mouse hand thing.
This looks delicious! My mom would make a lemon pudding cake from a cake mix, but I'm so excited to try one from scratch!
You'll love it Crystal!!
Looks delicious and easy!! Where's the chocolate, though?
Haha, I'm totally cracking up about the Bloggers Hand thing! Sometimes I chase the kids around the house with my cold hands. I'm such an evil mom, hah!
Your cakes look amazing! I love the pic of the one half gone. I love lemon desserts and this looks sooo good – like the best of both worlds, cake and pudding
This looks amazing! I bet it is so fresh and delicious!! Love the bright color!
I love your blog (the photos, the idea of always cooking from scratch) and this cake looks amazing! I have only seen Meyer lemons in once store around here (Costco). They seem to be difficult to find. If I find some, I've bookmarked this recipe so I can use them.
I actually giggled out loud at the Blogger's Hand description, mostly because it's been known to happen to me once or twice (or umm.. a dozen times).
I think my BF will be overjoyed to discover that there's finally a cure… and such a delicious once at that!
Mmmm lemon is on of my favorites to bake with! Just made lemon scones the other day for breakfast… should have had this for dessert that night!
My general rule with egg whites is 2 or less I do by hand. Any more than that go in the mixer. That looks so good!
So fluffy! I could eat the whole thign!
Hmmm…my hubby recently lost his job. Maybe I should try it!! LOL It certainly looks good enough to try!
Hoooly yum!
That looks absolutely to die for, and such an elegant presentation, too!
I like that you use ramekins to bake this cake. It looks delicious!
This looks too good to be true. Yum!!
Oh..those food bloggers never rest..
Really great pudding cake! I'm saving the recipe
thanks
this cake and pudding looks so droolable…can i use normal lemons for this..
So refreshing. It's rare that we get Meyer lemons around here and I found some 2 weeks ago finally. I can not wait to try this one out.
This is a wonderfully, delicious dessert…not only does each bite have awesome flavor…but the smooth, creamy, AND crumbly cake textures dances in your mouth!!!! Kudos to you, Laurie
sounds new and healthy too and looking delicious..u have a nice space vth awesoem pics..keep it up…
Maha
I have the same Blogger's Hand condition! Thanks for giving it a name. This lemon pudding cake looks so, so good. It is definitely my to-do list especially since I just bought a bunch of meyer lemons.
Being a Floridian, you'd think it's easy for me to find meyer lemons, right?
Wrong!
I want to make this as soon as I get my hands on some. Soon, I hope
And I agree with you about the extensive use of mouse. So not good.
I'm inspired to try this for one of the baby showers I'll be hosting this summer. Thanks for the idea! Cheers – Cullen
http://www.AndTopherToo.blogspot.com
Perfect comfort food, this is gorgeous! And yes, my poor husband wishes "Blogger Hand" was not such a regular ailment too
The yellow coloring in your photos is absolutely gorgeous!
This looks like a really lovely dessert and we all LOVE lemony treats! Can't wait to try these. Thanks for the recipe!
Wow…. these look amazing. I am totally going to have to make these right away.
I've gone weak in the knees. BTW, will this work with regular lemons?
I should know better than to come look at your site when I am already hungry!
I love Meyer lemons and this recipe is amazing! So light and refreshing. I wish I had a ramekin of this delicious dessert now! A definite must try!
Bloggers hand = crappy. Meyer lemon pudding cake = happy, happy, happy!
YUM! I just got my first ever bag of meyer lemons, I think I need to try this!
Is it just me, or do I see two different sizes of ramekins in the shot with the water in the pan? Are 4-6 oz ramekins OK to use?
LOVE your site!! I tried this recipe last night, followed it exactly, but had issues
The cake was much too spongey and not moist (like an angel food cake that was stale) and it wasn't lemony enough. What do you think I could change? Will increasing the zest and juice throw things off?
Velvet J… Sorry to hear yours didn't turn out! It's so hard to say, so many factors play into baking. I always recommend checking your oven temp, freshness of ingredients and sometimes {I'm totally guilty of this} possibly a incorrect measure or wrong ingredient {i.e. bread flour instead of all purpose}. Thanks so much for stopping and commenting, I hope you try it again and it
I, too, had issues — the top had more of a meringue texture than a cake — did I whip the egg whites too much? First time whipping egg whites… Still, VERY yummy! Thank you for sharing the recipe!
I made this last night with regular lemons (couldn’t find Meyer). I used 1:2 orange juice to lemon juice as a substitution. Mine did not have much of the pudding texture, but I think it was because I didn’t use enough water in the pan. Delicious nonetheless!
I can’t wait to see how these turn out, I just put them in the oven but used blood oranges.
I “just” made these using regular oranges instead of lemons and they were AMAZING! thank you for sharing the recipe!
@Simply Scratch – can you tell me if this recipe would work w/o citrus? Is it possible to make a similar type of pudding cake that is just vanilla? Do you have a recipe for something similar? Thank you!!