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.

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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.


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!


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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!

 

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51 Responses to “Meyer Lemon Pudding Cake”

  1. #
    1
    Heather (Heather's Dish) — March 2, 2012 at 2:55 pm

    Omg GET in my belly!

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    2
    Allison at Novice Life — March 2, 2012 at 3:04 pm

    I second Heather!

  3. #
    3
    Made in Sonoma — March 2, 2012 at 3:16 pm

    Wow! Beautiful!

    p.s. blogger's hand sucks!

  4. #
    4
    Julie @ Table for Two — March 2, 2012 at 3:19 pm

    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!

  5. #
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    Laurie {Simply Scratch} — March 2, 2012 at 3:26 pm

    HA Julie! Nerd hand!! <3 You're too funny!

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    london bakes — March 2, 2012 at 3:27 pm

    Want! I love lemon cake and I love lemon pudding so combining them seems like a genius idea.

  7. #
    7
    Averie @ Love Veggies and Yoga — March 2, 2012 at 3:55 pm

    looks perfect! light, fresh, spring-like…and delish!

  8. #
    8
    Stella B's Kitchen — March 2, 2012 at 4:00 pm

    Oh WOW! Looks so good! And I thought it was just my cold house by the window that caused the cold mouse hand thing.

  9. #
    9
    CrystalsCozyKitchen — March 2, 2012 at 4:13 pm

    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!

  10. #
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    Laurie {Simply Scratch} — March 2, 2012 at 4:26 pm

    You'll love it Crystal!!

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    Frickin' Fabulous at 40 — March 2, 2012 at 4:27 pm

    Looks delicious and easy!! Where's the chocolate, though? ;)

  12. #
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    Heidi @ Food Doodles — March 2, 2012 at 4:52 pm

    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 :D

  13. #
    13
    RavieNomNoms — March 2, 2012 at 5:15 pm

    This looks amazing! I bet it is so fresh and delicious!! Love the bright color!

  14. #
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    Keeley — March 2, 2012 at 5:35 pm

    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.

  15. #
    15
    Isabelle @ Crumb — March 2, 2012 at 6:37 pm

    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! :)

  16. #
    16
    BertiesBakery — March 2, 2012 at 6:47 pm

    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!

  17. #
    17
    marthameetslucy — March 2, 2012 at 7:00 pm

    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!

  18. #
    18
    Cassie/Bake Your Day — March 2, 2012 at 7:39 pm

    So fluffy! I could eat the whole thign!

  19. #
    19
    PoetessWug — March 2, 2012 at 8:53 pm

    Hmmm…my hubby recently lost his job. Maybe I should try it!! LOL It certainly looks good enough to try!

  20. #
    20
    Kiri W. — March 2, 2012 at 9:20 pm

    Hoooly yum! :) That looks absolutely to die for, and such an elegant presentation, too!

  21. #
    21
    Julia @The Roasted Root — March 2, 2012 at 9:44 pm

    I like that you use ramekins to bake this cake. It looks delicious!

  22. #
    22
    Jessica @ How Sweet — March 2, 2012 at 10:06 pm

    This looks too good to be true. Yum!!

  23. #
    23
    Medeja — March 3, 2012 at 8:29 am

    Oh..those food bloggers never rest.. :)

    Really great pudding cake! I'm saving the recipe :) thanks

  24. #
    24
    Aarthi — March 3, 2012 at 9:44 am

    this cake and pudding looks so droolable…can i use normal lemons for this..

  25. #
    25
    Dawnye7 — March 3, 2012 at 1:02 pm

    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.

  26. #
    26
    GRAND MAMAA — March 3, 2012 at 3:38 pm

    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

  27. #
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    maha — March 3, 2012 at 9:56 pm

    sounds new and healthy too and looking delicious..u have a nice space vth awesoem pics..keep it up…
    Maha

  28. #
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    Terri @ that's some good cookin' — March 4, 2012 at 2:51 am

    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.

  29. #
    29
    Kiran @ KiranTarun.com — March 4, 2012 at 7:00 am

    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.

  30. #
    30
    Cullen, Oliver and Topher too — March 4, 2012 at 7:06 pm

    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

  31. #
    31
    Anna {hiddenponiesfood} — March 4, 2012 at 10:25 pm

    Perfect comfort food, this is gorgeous! And yes, my poor husband wishes "Blogger Hand" was not such a regular ailment too :)

  32. #
    32
    Baking Serendipity — March 4, 2012 at 11:02 pm

    The yellow coloring in your photos is absolutely gorgeous!

  33. #
    33
    Margaret Murphy Tripp — March 5, 2012 at 12:53 am

    This looks like a really lovely dessert and we all LOVE lemony treats! Can't wait to try these. Thanks for the recipe!

  34. #
    34
    Kita — March 5, 2012 at 1:50 am

    Wow…. these look amazing. I am totally going to have to make these right away.

  35. #
    35
    Anonymous — March 5, 2012 at 4:56 am

    I've gone weak in the knees. BTW, will this work with regular lemons?

  36. #
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    Erin @ Dinners, Dishes and Desserts — March 5, 2012 at 5:45 pm

    I should know better than to come look at your site when I am already hungry!

  37. #
    37
    Jennifer | Mother Thyme — March 6, 2012 at 2:45 am

    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!

  38. #
    38
    Tiffany — March 6, 2012 at 1:38 pm

    Bloggers hand = crappy. Meyer lemon pudding cake = happy, happy, happy! :D

  39. #
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    Mary Ellen @ Pâte à Chew — March 9, 2012 at 12:07 pm

    YUM! I just got my first ever bag of meyer lemons, I think I need to try this!

  40. #
    40
    Anonymous — March 11, 2012 at 3:36 pm

    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?

  41. #
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    Velvet J — March 14, 2012 at 10:40 pm

    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?

  42. #
    42
    Laurie {Simply Scratch} — March 15, 2012 at 2:37 am

    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

  43. #
    43
    Anna — March 27, 2012 at 12:17 am

    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!

  44. #
    44
    Rupal — January 6, 2013 at 4:36 pm

    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!

  45. #
    45
    Cat Davis | Food Family & Finds — March 6, 2013 at 12:03 pm

    I can’t wait to see how these turn out, I just put them in the oven but used blood oranges.

  46. #
    46
    Henrietta — March 8, 2013 at 5:46 pm

    I “just” made these using regular oranges instead of lemons and they were AMAZING! thank you for sharing the recipe!

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    Jennifer Boyd — April 19, 2013 at 1:15 pm

    @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!!

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