Meyer-Lemon Pudding Cake

"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."
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:




  • Preheat oven to 325 degrees.
  • In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
  • In a small bowl mix together the sugar and flour and set aside.
  • In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
  • 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.
  • Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
  • 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.
  • 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.
  • Whip cream and a teaspoon of the sugar together and set aside.
  • To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.

Questions & Replies

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  1. Galley Grub Gal
    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.
  2. Julie Bs Hive
    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.
  3. sugarpea
    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.


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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