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Meyer Lemon Pudding Cake

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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.

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.

Find it online: https://cookibly.com/meyer-lemon-pudding-cake/