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.

Course Desserts & Sweet Treats

Cuisine American

Keyword dessert, homemade, lemon, meyer lemons, pudding

Prep Time 10

Cook Time 40

Additional Time 10

Total Time 1

Servings servings

Calories 272

Author Laurie McNamara

Equipment

REVOL SET03BC001 Set of 3 Rectangular Baking Dishes, As Written in Product Description, White

Ingredients

1 cup granulated sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
4 large eggs separated
1 tablespoon unsalted butter
1 tablespoon meyer lemon zest
1/3 cup meyer lemon juice
1½ cups whole milk

US Customary - Metric

Instructions

Preheat oven to 350℉ (or 180℃).
Combine sugar, flour and salt in a small bowl, whisk together and set aside.
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.
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.
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.
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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition