Meyer Lemon Pudding Cake

This Meyer Lemon Pudding Cake is phenomenal! Light as air cake melts into a lemony custard-like pudding. Bursting with lemon, this pudding cake is a lemon lovers dream come true. Serves 6 in about an hour.

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It’s that certain time of year when I am starting to feel the winter blues. I’m officially sick and tired of cold weather and snow. I miss green grass, cropped jeans and flip flops. I want windows open, to grill out doors and go fishing with Pat on the lake. And we’re inching toward spring at a snails pace.

When I’m feeling blah about the weather I like to bake. It’s theraputic, relaxing and of course there’s the whole eating the finished product and all.

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Today I baked up a little sunshine in the form of a Meyer lemon pudding cake. I haven’t made this in years, but it definitely cures my winter blues and lemon cravings.

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The ingredients are simple: flour, sugar, salt, eggs, melted (and cooled) butter, Meyer lemons and whole milk. Who would guess that these simple ingredients can turn into such a decadent dessert?

FYI Meyer lemons have a similar shape as regular lemons but it’s rind is smooth and more golden than yellow. It’s flavor is said to be a cross between a regular lemon and a mandarin orange. To me it’s all the flavor of a lemon minus the cloying sour taste and I love it.

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Start by measuring and adding 1/2 cup of unbleached all-purpose flour, 1 cup of sugar and 1/2 teaspoon kosher salt into a small bowl and whisk to combine. Set this off to the side for a moment.

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Then separate four egg yolks from the whites. Place the egg yolks in a large bowl and the egg whites in a medium sized bowl.

To the egg yolks, add in a tablespoon of melted (cooled) butter and 1 tablespoon Meyer lemon zest. Whisk until combined and creamy.

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Squeeze a couple Meyer lemons and strain the juice, to catch any seeds, until you get 1/3 cup of the Meyer lemon juice. Then whisk that into the egg/butter mixture.

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Lastly, alternate with a third of the flour mixture and a third of the milk, whisking after each addition until the mixture is light yellow and all ingredients are combined. Set this bowl off to the side for a moment.

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For the egg whites, whisk (preferably with a electric mixer with a whisk attachment) until the egg whites are thick and leave a stiff peak when tested.

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Next add the whipped egg whites into the bowl with egg/butter mixture. Use a spatula to gently fold them into the batter. Stirring too hard will deflate those fluffy egg whites, so go slow and gentle. You want the batter to be light and foamy.

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Pour the lemony batter into an un-greased 3-1/2 quart baking dish. Set the baking dish into a larger pan and fill the larger pan with hot water until it comes up 1/3 of the way up on the outside of baking dish.

Carefully slide the Meyer lemon pudding cake onto the middle rack (or lower third for a smaller oven) in your preheated 350° for 40-45 minutes.

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The top of it should be golden and your kitchen should be smelling all sorts of amazing right now! Using oven mitts, carefully remove it from the oven and then remove the Meyer lemon pudding cake from the water bath.

Allow the cake to cool slightly before eating. It doesn’t have to cool completely, but give it about 15 minutes or so.

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Dust with powdered sugar, top with either blueberries, strawberries or raspberries. Heck no-berries! It’s lemon pudding cake so it will still be delicious.

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The cake, which is the top layer, is easily the softest, loftiest and moistest cake I’ve ever tasted. And it melts into a lemon custardy pudding and holy cow is that good. You must make this as soon as humanly possible. Whether it’s for a birthday, anniversary, engagement or job promotion…or heck even a job loss (it cures everything)! DO IT!

Here are a few other divine pudding cake recipes:

Dark Chocolate Espresso Pudding Cake

Gooey Chocolate Pudding Cake

Pumpkin Pudding Cake

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Enjoy! And if you give this Meyer Lemon Pudding Cake recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 6+

Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake
This Meyer Lemon Pudding Cake is phenomenal! Light as air cake melts into a lemony custard-like pudding. Bursting with lemon, this pudding cake is a lemon lovers dream come true. Serves 6 in about an hour.
Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour


  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 eggs, separated
  • 1 tablespoon unsalted butter
  • 1 tablespoon Meyer lemon zest
  • 1/3 cup of Meyer lemon juice
  • 1-1/2 cups whole milk


  1. Preheat oven to 350°.
  2. Combine sugar, flour and salt in a small bowl, whisk together and set aside.
  3. In a large bowl, whisk together the egg yolks, butter and zest. Then pour the lemon juice while whisking until blended. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
  4. Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 3-1/2 quart baking dish or 6 to 8 individual ramekins.
  5. Set the baking dish into larger roasting pan and fill the large pan with hot water so it comes up 1/3 of the way on the baking dish.
  6. Bake for 40 minutes. Let cool for about 10 to 15 minutes before serving. Dust with powdered sugar and serve with fresh berries if desired.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 272 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 135mg Sodium: 254mg Carbohydrates: 45g Fiber: 0g Sugar: 37g Protein: 7g
Nutrition information isn’t always accurate.

[this post contains affiliate links.]

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51 Responses to “Meyer Lemon Pudding Cake”

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

    Omg GET in my belly!

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

    I second Heather!

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

    Wow! Beautiful!

    p.s. blogger's hand sucks!

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

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

  6. #
    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. #
    Averie @ Love Veggies and Yoga — March 2, 2012 at 3:55 pm

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

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

    You'll love it Crystal!!

  11. #
    Frickin' Fabulous at 40 — March 2, 2012 at 4:27 pm

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

  12. #
    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 😀

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

    So fluffy! I could eat the whole thign!

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

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

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

    This looks too good to be true. Yum!!

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

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

  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. #
    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. #
    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…

  28. #
    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. #
    Kiran @ — March 4, 2012 at 7:00 am

    Being a Floridian, you'd think it's easy for me to find meyer lemons, right?


    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. #
    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

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

    The yellow coloring in your photos is absolutely gorgeous!

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

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

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

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

  36. #
    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. #
    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. #
    Tiffany — March 6, 2012 at 1:38 pm

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

  39. #
    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. #
    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. #
    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. #
    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. #
    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. #
    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. #
    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. #
    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!

  47. #
    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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