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    You are in: Home / Recipes / Meyer-Lemon Pudding Cake Recipe
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    Meyer-Lemon Pudding Cake

    Meyer-Lemon Pudding Cake. Photo by Julie B's Hive

    1/1 Photo of Meyer-Lemon Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    justcallmetoni's Note:

    The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Garnish

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
    3. 3
      In a small bowl mix together the sugar and flour and set aside.
    4. 4
      In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
    5. 5
      In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
    6. 6
      Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
    7. 7
      Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
    8. 8
      Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
    9. 9
      Whip cream and a teaspoon of the sugar together and set aside.
    10. 10
      To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.

    Browse Our Top Lemon Recipes

    Ratings & Reviews:

    • on February 03, 2012

      55

      I made this dessert last night for my father-in-law's 85th birthday. Lemon is his favourite. It was delicious and looked exactly like the picture. Be sure to use 6 oz. souffle dishes. The little cakes come out perfectly. I will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2011

      55

      Bought a bag this week and was quick to make your pudding cake which proved far superior the the boxed one of many years ago. Remember that? I had my first after a few hours in the fridge but leaving them in overnight made all the difference in the world, even my hubby (who dislikes anything lemon) scoffed his up like there was no tomorrow. I made mine in souffle cups and will definitely make these again...and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2008

      55

      This was awesome and that's a report from a person who is particularly sensitive to acidic food. I would eat this even if it burned my stomach for three hours afterward. My first experience with expensive Meyer lemons but certainly won't be my last. There definitely is a flavor difference in the end product. The recipe sounds a bit more complicated than it truly is. I didn't want to bother with the souffle dishes so I poured the batter into a 10"x 6 1/2" baking dish and used a 9"x 12" as a water bath. Next time I'll try flipping the finished souffle dishes. I'd like to see that. I'm wondering if this would work with key limes and a bit more sugar. Nice share, toni.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Meyer-Lemon Pudding Cake

    Serving Size: 1 (171 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.9
     
    Calories from Fat 159
    46%
    Total Fat 17.7 g
    27%
    Saturated Fat 10.5 g
    52%
    Cholesterol 132.9 mg
    44%
    Sodium 171.0 mg
    7%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 0.1 g
    0%
    Sugars 36.8 g
    147%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    meyer lemon zest

    lemons, zest of

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