Dandy® Meyer Lemon Pudding Cake

Recipe by COOKGIRl
READY IN: 55mins
YIELD: 1 cake


  • 3
    teaspoons finely grated meyer lemon zest
  • 3 -4
    meyer lemons (do not substitute standard lemons)
  • 34
    cup unbleached cane sugar
  • 14
    teaspoon salt
  • 3
    large eggs, separated
  • 1
    cup whole milk, at room temperature (for best flavor use whole milk or a combination of milk, half and half and or or heavy cream for ext)
  • 4
    tablespoons unsalted butter, melted and cooled slightly
  • Garnish (optional)
  • real whipped cream
  • lemon verbena leaves or mint leaf


  • Preheat oven to 300 degrees.
  • Butter an 8-inch square baking pan.
  • Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
  • In a mixing bowl combine the dry ingredients.
  • In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
  • In a separate bowl, beat the egg whites until (soft peaks) form.
  • Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
  • Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
  • Serve warm or at room temperature.
  • If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
  • Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.