This dessert is the perfect balance of sweet and tart. Meyer lemons are naturally sweeter and less acidic than regular lemons, giving the pudding cake a smooth, refreshing citrus flavor without overwhelming sharpness.
You’ll also love the magical transformation that happens in the oven. With one simple batter, you get two distinct layers: a fluffy cake topping and a creamy lemon pudding beneath. It feels impressive, yet it’s surprisingly easy to prepare.
It’s light enough for spring and summer gatherings but comforting enough to serve year-round. Whether you’re hosting guests or simply craving something bright and homemade, this pudding cake always feels special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
granulated sugar unsalted butter, melted large eggs, separated Meyer lemon zest fresh Meyer lemon juice all-purpose flour salt whole milk cream of tartar powdered sugar, for dusting (optional)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish and set it aside.
In a large mixing bowl, whisk together the sugar and melted butter until combined. Add the egg yolks, Meyer lemon zest, and fresh lemon juice, mixing until smooth.
Stir in the flour and salt. Gradually whisk in the milk until the batter is thin and well blended.
In a separate bowl, beat the egg whites with cream of tartar until soft peaks form.
Gently fold the beaten egg whites into the lemon batter in batches. The mixture will look slightly lumpy, which is normal.
Pour the batter into the prepared baking dish. Place the dish into a larger pan and add hot water to the outer pan to create a water bath, filling halfway up the sides of the baking dish.
Bake for 40–45 minutes, or until the top is lightly golden and set, while the center still has a slight jiggle.
Carefully remove from the oven and let it cool slightly. Dust with powdered sugar before serving if desired.
Servings and timing
Servings: 6 to 8
Preparation time: 20 minutes Baking time: 40 to 45 minutes Total time: Approximately 1 hour 5 minutes
Variations
For a slightly richer texture, substitute part of the milk with half-and-half.
Add a teaspoon of vanilla extract for a subtle warmth that complements the citrus flavor.
Try using a mix of Meyer lemon and regular lemon juice if Meyer lemons are very sweet and you prefer a more pronounced tartness.
For an elegant presentation, bake the batter in individual ramekins and serve each portion separately.
A handful of fresh berries on top adds color and a fresh contrast to the creamy pudding layer.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 3 days.
To reheat, warm individual portions gently in the microwave for 15–20 seconds. Avoid overheating, as this can affect the delicate texture.
This pudding cake can also be enjoyed chilled straight from the refrigerator for a firmer, custard-like consistency.
FAQs
What makes Meyer lemons different from regular lemons?
Meyer lemons are sweeter, less acidic, and slightly floral compared to standard lemons, resulting in a softer citrus flavor.
Why does the cake separate into two layers?
The thin batter and folded egg whites cause the mixture to separate during baking. The heavier liquid settles to form the pudding layer, while the airy egg whites rise to create the sponge top.
Do I have to use a water bath?
Yes, the water bath helps the cake bake gently and evenly, preventing the custard layer from curdling or overcooking.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor. Bottled juice can taste dull and overly acidic.
How do I know when it’s done baking?
The top should be lightly golden and set, while the center still has a slight jiggle. It will continue to firm up as it cools.
Can I make this dessert ahead of time?
Yes, it can be made several hours in advance and stored in the refrigerator. Lightly dust with powdered sugar just before serving.
Can I freeze Meyer Lemon Pudding Cake?
Freezing is not recommended, as the custard layer may separate and lose its smooth texture when thawed.
What size baking dish should I use?
An 8-inch square baking dish or a similar-sized casserole dish works well for this recipe.
Can I make it gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend. The texture may be slightly different but still delicious.
Is this dessert very tart?
No, Meyer lemons provide a gentle citrus tang balanced by sweetness, making the overall flavor bright but not overly sour.
Conclusion
Meyer Lemon Pudding Cake is a delightful dessert that combines bright citrus flavor with a soft, airy cake and creamy pudding base. Its simple preparation and elegant presentation make it perfect for everything from casual family dinners to special occasions. With its refreshing taste and comforting texture, this dessert is sure to become a favorite in your baking rotation.
This Meyer Lemon Pudding Cake is a light and citrusy dessert that magically forms two layers as it bakes—a fluffy sponge cake on top and a silky lemon pudding underneath. Made with sweet-tart Meyer lemons, this easy pudding cake recipe delivers bright, refreshing flavor with a delicate, melt-in-your-mouth texture perfect for spring, summer, or anytime you crave a fresh citrus treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:40–45 minutes
Total Time:1 hour 5 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup granulated sugar
4 tablespoons unsalted butter, melted
3 large eggs, separated
1 tablespoon Meyer lemon zest
⅓ cup fresh Meyer lemon juice
⅓ cup all-purpose flour
¼ teaspoon salt
1 cup whole milk
¼ teaspoon cream of tartar
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
In a large bowl, whisk together sugar and melted butter until combined.
Add egg yolks, Meyer lemon zest, and fresh lemon juice. Mix until smooth.
Stir in flour and salt. Gradually whisk in milk until the batter is thin and fully blended.
In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
Gently fold the beaten egg whites into the lemon batter in batches. The batter may appear slightly lumpy—this is normal.
Pour batter into the prepared baking dish. Place the dish into a larger pan and carefully add hot water to the outer pan until it reaches halfway up the sides of the baking dish (water bath).
Bake for 40–45 minutes, until the top is lightly golden and set, while the center still has a slight jiggle.
Remove from oven and let cool slightly. Dust with powdered sugar before serving if desired.
Notes
A water bath ensures gentle, even baking and prevents curdling.For richer texture, substitute ¼ cup of the milk with half-and-half.Fresh Meyer lemon juice is highly recommended for the best flavor.The cake will firm slightly as it cools while maintaining a creamy pudding layer underneath.Serve warm for a softer pudding texture or chilled for a firmer custard-like consistency.
