Meyer Lemon Pudding Cake
Updated January 18, 2021
Pin this now to find it later
Pin ItMy good friend, Becky, recently joined me for an afternoon in the kitchen. Becky brought a bag of beautiful Meyer lemons for us to bake with. I was thrilled she wanted to share her gorgeous lemons-I love lemon everything, especially desserts. We tossed around a few ideas, but finally decided to make a Meyer Lemon Pudding Cake. It was the perfect dessert to make with the Meyer lemons.
Meyer lemons are dark yellow, smooth-skinned, and sweeter than regular lemons. They have a pleasant fragrant floral aroma that will fill your kitchen as you make this divine cake. Meyer lemons are in season right now, so make sure you add them to your grocery list. You don’t want to miss out on these lovely lemons.
If you haven’t had a lemon pudding cake before, you are in for a real treat. The cake is light, refreshing, and not overly sweet. The top part of the cake is soft and fluffy, similar to a soufflé. When you break into the cake with a spoon, you will discover a creamy and smooth lemon layer at the bottom. The two textures combine to create a heavenly lemon dessert. We dusted the cakes with powdered sugar before serving. You can also add berries or whipped cream, but I liked the cake plain and simple.
Thanks again to Becky for sharing her Meyer lemons so we could create this fabulous Meyer Lemon Pudding Cake. We had a fun day baking, catching up, and enjoying this luscious lemon dessert. And don’t worry, I shared with Josh…he came home and couldn’t stop begging for a bite:)
If you like this lemon cake, you might also like:
Meyer Lemon Pudding Cake
Ingredients
- 4 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs at room temperature, separated
- 1/3 cup Meyer lemon juice or ¼ cup regular lemon juice
- 1/3 cup all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
- In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.
- Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
- Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
- Lightly dust with powdered sugar. Serve warm.
- Notes-if you can’t find Meyer lemons you can use regular lemons. Just use ¼ cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 40-45 minutes, or until golden brown. Just watch the cakes to be safe.
Have you tried this recipe?
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Meyer lemons… I dream of them. Can’t find them here in Washington State, at least not in Eastern Washington. This looks gorgeous… Delicious… Mouth watering. I want it.
Lemon Ladies have a grove and will shop to you – straight from the tree. Worth a once or twice a year splurge. Sometimes they have “seconds” and they’re cheaper.
I used to have a huge HUGE huge!! lemon tree in my backyard when I lived in a house that was built in 1923. The tree was bigger than the master bedroom and had about 300 lemons on it, year round. I’d love to make this dessert with that tree 🙂
I absolutely love lemon desserts and this looks like exactly the right combination of sweet and creamy and tart. Love it!
Love this! I only recently discovered my love for lemon desserts!
I ama sucker for citrus fruits and puddings, so this lovely dessert is just too tempting for me!!!
Cheers,
Rosa
Oh, yum! This looks incredible….from the sweet and tart flavors to the hard and soft textures. Heaven in a bowl.
I’ve actually never used meyer lemons before, but they look amazing! I just love times when you get to bake with friends, it always makes for an excellent day!
I’m such a sucker for lemon anything!! Love this!
Baking with a friend? How fun. I love lemony desserts! I’d take it over chocolate any day!
how fun…i’d love to hang out with you and becky and eat meyer lemon cake 🙂
Looks amazing!! I love Meyer lemons too!
oh that would have been perfect when I was pregnant!
OK, instantly wrote down sour cream on my shopping list. I’m so going to make this!
Give me anything with lemon and I’m happy. This looks like I should probably make it asap. Just gotta get me some meyer lemons!
Looks lovely! I wish you and Becky would come visit me in my kitchen 🙂
I saw a very similar cake in pinterest I wated to try – you’ve inspired me to give it a go! It looks so yummy!
This looks so delicious! I bet it would be great with some blueberries on top 🙂
Can you believe I’ve never had a Meyer lemon? And I call myself a food blogger!! Sigh.
This cake looks perfect 🙂
I love pudding cakes. Beautiful! And Meyer Lemons… my fave!
I’ve been on a Meyer Lemon kick lately…this looks fantastic, Maria!!
Would you change the cooking time for ramekins? Thank you! Love your blog 🙂
Yes, only bake for 40-45 minutes if using ramekins. I added a note in the recipe-at the bottom. Great question! Thanks!
Maria! I just am totally obsessed with lemon and have seriously been looking for a meyer lemon pudding recipe for my mom. I think I will talk her into the pudding cake instead! Thank you!!!
this looks delicious! can’t wait to try it.
This looks amazing! I know my family and I will love it! I am going to give this recipe a try!!
I’m a sucker for the meyer lemon. I’ve been cooking up a storm with them lately! This looks awesome!
I love Meyer lemons! This looks delicious!!!
I am in serious love with this cake. It just looks so soft and delicate, not to mention it’s lemon {swoon}.
OMG! it looks amazing! i want a bite!
I’ve been waiting for one of you to post the recipe since I saw your instagrams last week. This looks right up my alley. Love anything lemony!
You and Jenna are going head to head today on the meyer lemon desserts! Can I be the taste tester of both to see who wins? 😉
This looks amazing! I am looking forward to trying it myself.
Can you substitute the flour with almond flour?
I don’t recommend it. It is a very different texture.
I love love love lemons, especially Meyer lemons! This looks so good!
What a wonderful way to use meyer lemons!
I love pudding cakes; my grandmother use to make them when I was younger. I loved the creamy, cake like texture. I make a Meyer Lemon Buttermilk and Blueberry one – love the combination of tart, creamy and citrus. Enjoy those lovely lemons!!
I love anything made with Lemon! You always post the best recipes! Keep up the great work!
This is my kind of dessert. I love cake and love pudding. What a wonderful flavor using fresh lemons too.
Oooh, so pretty! I’m a sucker for lemon desserts. I wish meyer lemons weren’t so expensive here, but either way I bet this is delicious 😀
lemon everything!!! yumm
I love Meyer lemons. I’m going to get my sister to ship me a box of them from her tree just so I can try this recipe!
I love lemons, and this cake looks like absolute perfection.
Seriously delicious!!
That looks so delicious!
I have never tried pudding cake before, but its sounds utterly heavenly. Looks like an absolute must.
I have my grandmothers recipe for this lemon cake pudding. My mom used to make if often when I was a kid. This is one dessert my husband LOVES, anything lemon has his name on it.
Yummy! Sounds delicious!
I would love to make these in little individual ramekins! I have some sour cream that needs to be used up so these might make it into my kitchen 🙂
In the past, I have made Tartine’s Meyer Lemon Cake and it was delicious. This looks just as yummy!
Creamy dreamy lemony dessert. Right up my alley!
Looks delicious. I love lemon everything too. I have an amazing lemon ice cream recipe to share with you!
2 1/2 C Sugar
6 C fat free half and half
1 TBSP grated lemon rind
3/4 C Lemon Juice (about 6 lemons)
1/8 tsp Salt
Combine ingredients and pour into freezer container of ice cream maker.
I love meyer lemons and this recipe looks fabulous! I look forward to making this.
Looks amazing! I will have to try it! Thanks for sharing!
Your pictures turned out lovely. I always enjoy cooking with you!!
This cake looks divine… I need to go pick up some Meyer lemons!
This looks delish! Hope you are doing well!!
Drooling over this recipe. Making this on Saturday for certain. Thank you for sharing.
I too have been cooking like a banshee with Meyer lemons. Thanks for sharing this recipe!
Can you substitute plain greek yogurt for sour cream?
Yes, Greek yogurt would work as well.
Looks absolutely divine. I just bough a bag of meyer lemons, can’t wait to use them!
oh you had me at lemon!! I’m a sucker for any lemon recipe! this looks delicious!
This looks gorgeous. I don’t know if I can get meyer lemons on my island, but I’d love to try it out.
I found Meyer lemons at Trader Joes today. Plan on making for a birthday lunch on Friday. The main course is Josh’s BBQ Chicken pizza. I’ll be serving an Italian salad. Any suggestions for a beverage?
I love lemon desserts. Looks refreshing!
Yum, this looks great! I’ve been wanting to make a pudding cake for a while now but one thing’s stopping me… I have no idea how well it would keep. It’s only me and my husband, so it would take us a few days to eat this. Would it keep for that long? Or is this really the kind of dessert that needs to be eaten the day it’s made?
It is best eaten the day of, but you can keep it in the fridge and eat it the next day. It might sink a little, but it will still taste good:)
I can’t seem to get Meyer lemons this time — at least not where I am living 🙁 Don’t be surprised, I am from Central Florida.
That is one yummy looking cake 🙂
Oh yum, Meyer lemons are such a special treat this time of year. I’ve been with them like crazy too!
Mmm this looks too good for sharing! I am obsessed with meyer lemons…and putting them in pudding cake sounds fabulous!
Can I prepare ahead and refrigerate until ready to bake? Thank you for all the recipes you share!
I haven’t tried prepping it in advance. The egg whites might deflate…but you can try it. Let me know if it works out.
Did we ever find out if the batter can be made ahead with favorable results?
This looks incredible. I really need to pick up Meyer lemons at the store next time. So many amazing recipes out there with them!
I love lemon desserts!
Why have I never baked with Meyer Lemons? I need to change that! And I will start with your Pudding Cake.
this just got me excited for the weekend and weekend baking time! i can’t wait to make this i love love love meyer lemons!
Wow, this pudding looks great!
This looks so delicious!
This looks lovely. I don’t have a souffle dish. Can I use a glass rubbermaid dish for this? Also does the oven temperature have to be lowered if I use glass?
You can use a glass dish. The time should be the same, but just watch it. Enjoy!
i was so tempted to buy a bag of meyer lemons the other day. looks like now i have to 🙂
Beautiful photos, that pudding cake looks awfully delicious.
I think I may have just enough Meyer lemons left to make this, great suggestion.
Shut the front door! I don’t know what to say!? I wish we were neighbors!
Ooh Maria this cake looks divine. So light and moist! Meyer lemons are one of my favorite citrus flavors- it looks perfect in this cake!
I am in love with the idea of pudding cake! So creative & the lemon adds nice zing!
This lemon Meyer pudding cake;s consistency looks perfect as I assume is the flavor!
I’ve just pulled this out of my oven and am wondering how to serve? I’m thinking spoon? It doesn’t look like I could slice it. I’ve never made or had anything like this before.
Yes, eat with a spoon:)
This has been in the oven for twenty minutes and I only JUST noticed the direction to use a water bath! Oops. I usually do cheesecakes and souffles without one, though, so I’m hoping this’ll still be okay. I’ll probably just keep a really close eye on it.
Quick update – it was DIVINE. I’ll definitely make it again and again! (Although in the future, I will remember to use the water bath.. hehe) Thank you so much for another fantastic recipe.
Meyer lemons fall into the category of my top favorite foods. This cake looks so delicious and I love that the ingredient list is short!
I’m loving lemons!
I could probably eat a pan and a half of that. Not gonna lie.
oh my gosh….this was AMAZING!!! i actually made individual ramikens and they turned out supurb! this is so my type of dessert…thank you thank you thank you!!
I JUST put this in the oven…fingers crossed!!! 🙂
Looks wonderful, I love Meyer lemons!
My oh my, that cake is the epitome of luscious and heavenly. I’m a freak for lemons and anything ridiculously moist and gooey and ESPECIALLY something that combines both those loves! I will have to make this asap.
This looks delicious and I’ve heard so many good things about Meyer lemons, but have been unsuccessful finding any at my local grocery stores. Any suggestions where to find them in the SLC area? Thanks!
It’s in the oven right now! Can’t wait to try it tonight 🙂
I just made these tonight! After you had posted this recipe, I went and bought a bag of meyer lemons that day.. and they were still sitting on my counter today (I get easily distracted hehe). But I thought today would be a great day to make them so I halved the recipe [only 2 people], and used 4 6-oz. ramekins. They were simple to make! The only thing was that after 55 minutes they still hadn’t started to turn golden on top so I just took them out anyways. They turned out really yummy. I have one question though – I’ve never had “pudding cake” before, so I don’t know what exactly the texture is supposed to be like.. but the bottom halves were the texture of pudding.. no cakiness to be found. Is that right?
The bottom should be more like a pudding than a cake:)
ohhh I so want to make this today but have now sour cream! thanks for sharing, I love Lemon desserts of every kind! 🙂
I’m going to make this tonight, but I have no access to lemons here in Okinawa this time of year…I do have blood oranges though. I’ll let you know how it turns out! Thanks for the recipe!
I have had the hardest time finding Meyer Lemons here in UT, where did your friend find them?
I made this today with the blood oranges and it was divine! I made it in a 1.5 qt souffle dish and it turned out perfect! The top was a little cakey, the bottom was moist and custardy, it was a smash hit! Thanks again for sharing!
I just loved this recipe! OUTSTANDING I made it for a dinner party with the meyer lemons (which I just happen to find at Trader Joe’s) and my guest just loved it. I served it with a mascarpone whipped cream and shaved chocolate. Yummy! I will be trying it with orange next. It will be a favorite for me always. Thank you for sharing this recipe with us all.
Just want to let you know that I made this last weekend and it got rave reviews!! My dad is a total foodie and said that this dessert was restaurant-quality! I’m going to keep it around for sure. Thank you!!
This was so good. Normally I avoid posting, but this was such a huge family favorite I had to. Thank you!! And my boys ate already planning the next time I will be cooking this for them.
So glad you enjoyed the recipe! Thanks for your comment!
I just made this and it turned out perfectly. Really delicious!
I have a 1 qt. casserole dish and I wonder if the sides will be tall enough? (It is square and probably 3 inches tall.) I also have a round 1.2 L baking dish (pyrex), but it doesn’t seem wide enough. What would you recommend? Should I adjust the baking times? Thank you so much!
I’m WILD about anything lemon.
This looks Deeeeelish! Can’t wait to make it.
Saw your recipe discussed over on Wives with Knives and just had to come over and find you, follow your blog, and read more! Great job!
We recently picked hundreds of Meyer lemons off a small tree and I have been surfing the web trying to find good recipes to make using these wonderful sweet tart gems. I came across this Meyer lemon pudding cake recipe and decided to make it. I was leery because I really wanted top notch recipes to make and I was afraid I would be disappointed. I wasn’t disappointed with this! It is delicious. I am zesting and putting the lemon zest wrapped in wax paper/suran wrap/freezer bags and then putting in the freezer. I am juicing the Meyers and putting the juice in ice cube trays and then transferring them to freezer bags for future use so I can continue to make recipes like this one year round. This pudding cake is even better the next day! I keep it refrigerated. I serve it with a dollop of whipped cream! So good and creamy! Excellent recipe!
i’ve been wanting to make this for a while and YUMMMMM. made myself a 1/4 recipe, perfect for one medium size ramekin. probably used slightly more lemon juice/flour because using 1/4 of a 1/3 cup is hard (!), but it turned out so delish. my cake set before it turned golden on top, but i took it out anyway and i’m glad i did – perfect consistency!
thanks a mill for this recipe – will definitely be making this again and again! would be lovely for company…….
Glad you enjoyed the recipe!
This is AMAZING! I have made this twice since encountering the recipe in Pinterest a couple weeks ago. We grow our own Meyer lemons, and I can honestly say this is the best use yet for them, and one of the best desserts I’ve ever made. Thanks!!!
I love Meyer lemons. Pudding cake sounds like a wonderful treat!
have you ever doubled the recipe?I’ve got 4 adults and 4 kids to feed and they LOVE dessert so I’m afraid of running out… If you HAVE doubled it, any suggestions for altering the timing or ingredients? Thanks!
I haven’t doubled it, but I am sure it would be fine. I would double the ingredients and just watch the time. Maybe add 10 minutes and check it and keep checking it to be safe.
Made this for my B&B customers and they loved it. Fixin’ to make it again
Wow this was so delicious … I topped it off with fresh raspberries and a little whip cream and it was heavenly ,,,, I will be making this for summer entertaining ..
My grocery store was out of lemons of all varieties today so I’m thinking of experimenting with limes. Have you ever switched the citrus in this recipe? I’ve made it with regular lemons several times and it’s delicious!
I substituted organic low-fat yogurt in this recipe for the sour cream and it worked beautifully.
I love lemon, thank you for sharing!
Could you use greek yogurt instead of sour cream?
I love this blog; great recipes, glamorous photography!
I made your cake today and I am so pleased with the results. It was a delicious way to use a bag of lemons: )
It came out looking just like the pictures and was a big hit. I will be making this both summer and winter, when I need to remind myself of summer.
OMG I made this tonight and it is amazing! I also topped it with some fresh blackberries just because I had some handy and the contrast of flavor and color was fantastic.
Do you think you could substitute yogurt for the sour cream? Or do you have another suggestion instead of sour cream?
I was also just thinking what this would be like with meringue on top… A new variation to lemon meringue pie, without the task of making a crust. I think I’ll try it, maybe adding the meringue on after the cake has already baked through.
Greek yogurt would work!
I have this recipe at home and make it on special occasions! It is a gorgeous pudding and very delicious with a rich and creamy vanilla ice-cream! 🙂
OMG ! I just made this with regular lemons and it is simply Deeevine! Will definitely make this again and again!
I am hoping to make this tomorrow to take to friend’s house. However, I have been unable to find a 1qt baking dish anywhere in the town I live and all mine are 2qt or bigger. Can this recipe be doubled? If so, how does that impact cooking time if at all? Thanks . . . looks delicious.
I haven’t tried doubling it, but it should be fine. You will probably need to bake it a little longer.
This is the most perfect dessert! I never used Meyer lemons before and I am hooked. This dessert is so light and lem-ony, and the lemon flavor lingers on your tastebuds after eating for a very long time. Absolutely delicious!
Thank you! I have hundreds of Meyer lemons that I just picked from my tree! I was giving them away and making strawberry lemonade, but I need to make this NOW!!!!
can the batter be made a day before? Thanks!
I’ve only baked it and kept it in the fridge. It does hold well in the fridge.
OH DELICIA!!!!!!!!
AMEI DE PAIXÃO VAI SER UM SUCESSO NA MINHA CASA ,OBRIGADA POR ESSA RECEITA MARAVILHOSA.
LIMÃO E TUDO DE BOM,PARABÉNS !!!!
INCRIVEL RECEITA ESSA.
LOURDES ARAUJO
I made this tonight for my husband, who loves anything lemon. I didn’t have Meyer lemons, just normal ones, and it was still a big hit. If you’re thinking of making this DO. IT. Such a great summer dessert!
Could this be made in the morning and transported a half hour to a potluck Christmas dinner? Or will it deflate? I’d love to showcase my new crop of Meyer lemons on Christmas Day!
I learned to make pudding cakes out of my first cookbook(Betty Crocker) I got as my 13th birthday present.
There
were variations for an orange, lime and chocolate pudding cakes. These recipes are usually on line at the
General
Mills website. These lemons also make great lemon bars.
I have had meyer lemon trees and the lemons
all are ready to harvest in a 6 week time span.
Hi Maria – can you please give me an idea of the size of your souffle dish? I don’t have one and I don’t have ramekins. Therefore, I need a size so I can adapt to a different pan/dish to bake this in. I can’t wait to try it!! We are great lemon anything fans :). Thanks so much!!
1 quart
Please give me an alternative to sour cream. Its not available here.
Plain Greek yogurt
I want to make this in the morning so that after work I can take it to our friends house for dessert. It won’t be warm. Will it still be good?
This looks wonderful. Can Greek yogurt be used instead of sour cream? Thanks 🙂
Yes!
This was very delicious. I made it for a dinner party and everyone loved it and asked for the recipe. I served it with coconut gelato….it looked very fancy. Thank you for sharing! This recipe is definitely a keeper.
I bet it was extra tasty with the coconut gelato! YUM!
Lemon Pudding cake has been a tradition in my family since I was a kid. My mom got the recipe from a local tv show. She always made in a 2 quart shallow casserole. However if you make it in a deep dish (I use my 3 quart souffle dish) and you have a souffle. The cake textures are different but it tastes the same.
My husband and daughter and her friends love this dessert. They nicknamed it the “Lemon Thing” Now I want to try it with Meyer Lemons.
So glad you like the cake!
Hi Maria! I’ve had my eye on this recipe for a while, and I finally made it yesterday. It was lovely. My almost-4-year-old thought it was cheesecake, which she adores, so it was a big hit.
I have to say, however, that after preparing the batter, it appeared that there was NO WAY the volume of batter would fit into a 1 quart baking dish. Luckily, I trusted my instincts and scrapped my pre-buttered, 1 quart casserole. The recipe fit perfectly into my 1.5 quart Corelle casserole. Sorry if this problem has already been mentioned; I scanned some of the comments, but there were too many to look through. Thank you.
Can this be made ahead of time and kept in the fridges or a day or two.. Thinking of for a surprise.
Looks great..
Can this be baked in a normal mold and later be unmolded like a normal cake?
Can this recipe be doubled to accommodate a 9 x 13 pan? I was recently blessed with a large bag of Meyer lemons and this recipe looks fabulous. But need a little bigger one for a church potluck.
yes
How full should you fill the ramekins? How many would it make approximately? I think mine are 1 cup size.
Looks delicious and much needed this winter. (I write this as I look at almost 2′ of snow in Anchorage!) Can I use gluten-free flour? TIA
I haven’t tried gf flour. Let me know if it works for you!
OMG this is the best cake/pudding/lemon meringue/……….I dont know really what it is!!! But YOU gotta try this one….WOW so yummy!!!!
So happy you liked it!
I saw this recipe tonight and HAD to make it immediately. It’s 11:30 pm and I have got to say that it is one of the most insanely delicious desserts I have ever made – and I bake ALL the time. There are rave reviews in my home tonight and an empty dish. Thanks for posting this recipe. I’ll be making it a lot in the future!
This dessert is soo good! For a long time, my husband wouldn’t eat it, but sadly I convinced him it is good. I divide up the batter in ramekins and he ate the last one . Will need to make it again!!
If I subbed in Greek yogurt does it need to be full fat or would light or fat free work?
I have used 0% and it works fine!
I also used nonfat Greek yogurt as I did not have sour cream on hand and it turned out beautifully!
This was delicious! I used a gluten free flour, divided the sugar between coconut sugar and xylitol…. So yummy! Thanks for a great lemony recipe!
This was delicious! First time I had ever used Meyer lemons. Also yummy with fresh strawberry sauce!
Delicious! I made this cake tonight and it turned out perfect! Followed the recipe, substituting Greek yogurt for the sour cream. Will definitely make it again.
Glad you enjoyed the cake.
Oh man!!!!!! That was delightful!
everyone loved it. But it takes longer 15 minutes to assemble. Don’t over bake it. It hold well for the next day but warm the bottom on the dish/ramekin to loosen butter and make it easier to serve.
Do you think limes would work? I’ve made this with Meyer lens and it was delicious but my coop had bags of limes on sale;)
Thanks!
This looks amazing. How do you know if it springs back if you can’t open the oven to touch it??
Can you freeze this, baked or unbaked, using ramekins?
Would this work as a make-ahead dessert for a dinner party? If so, would they stand at room temp until served or refrigerated?
If you are going to make it in the morning, you can put it in the fridge and pull it out around dinner time so it can come to room temperature, but it is good cold too:)
What a lovely spring delight! I made this dairy and gluten free using gf flour mix and goat yogurt. It was fantastic! I served it with coconut and regular whipped cream with sliced strawberries. I doubled the recipe and filled wide-mouth 8 oz. Ball jars about 2/3 full. Made 12 individual servings. Thank you for sharing your recipe!
Wonderful recipe!! I didn’t have enough sour cream (had about 3/4 cup) so substituted with a little homemade yogurt with just a pinch of baking soda. Worked just wonderfully, though the batter may have been a little too runny because of the yogurt as compared to the sour cream. But otherwise followed the recipe exactly, and it was wonderful.
I’m going to make this for my church group thanks.
This looks wonderful! Is it okay to you an 8 x 8 glass pan? And what would the cooking time be? I think it will be easier to serve my book club if it is not in an oval dish.
I have made this recipe probably 8 times in the last few months since we are in California with a Meyer lemon tree right outside.
I have reduced the sugar to 2/3 or sometimes 3/4 of a cup. On two occasions I used gluten free flour for guests with that requirement. I also bake it about 45 minutes.
LOVE IT
I’m making this tomorrow. How many servings are this recipe ? Individual ramekins or size of baking dish ?
Outstanding recipe! This is a keeper. I didn’t change a thing. This is the perfect way to highlight beautiful Meyer lemons.
Can the Meyer lemon pudding cake recipe be doubled?
Sure, just use a larger pan and the baking time might be a little different.
Have made this twice in the past two years, and it has been delicious both times, the only thing is I could not get my egg whites to whip up so I added a couple teaspoons of meringue powder to them and it worked out fine. Going to double the recipe this weekend and put it in a 9×13 pan to take to an Easter dinner.
Made it twice years ago. Loved it so much. So velvety …served it with homemade strawberry ice cream. Lost your recipe, but thankfully found it again. I could have settled for a similar recipe but I wanted to make sure that I used yours.
If I double this recipe…how long do I bake it….Thanks
Beautiful and absolutely delicious was a complete success!
Love Meyer lemons and this was the perfect recipe!!
Just made this and waiting for it to cool! It looks incredible. But I’m wondering, what’s the best way to keep it and how long will it last? (As much as I’d love to devour it all tonight with my husband, I’m sure we should save some for later!)
Keep it?! It’ll be gone in the first sitting!
(Otherwise, I covered a tiny portion in plastic wrap and it was just as good cold the next day.)
How many people does this recipe serve?
This is absolutely amazing!! I was able to make 6 individual servings in ramekins. It took 45 minutes for them to bake. I finished it off with a berry compote. This is a new favorite! Thank you!
This is absolutely amazing!! I was able to make 6 individual servings in ramekins. It took 45 minutes for them to bake. I finished it off with a berry compote. This is a new favorite! Thank you!
Thank you. I was wondering if I could do that
What size ramekin? Ounces??
Wish I could post a picture! It came out great and was the desert for our St Patrick’s Day dinner. I got rave reviews from everyone there. It was amazingly easy to make and so delicious to eat!
This turned out amazing! We served it with blueberry puree.
Mine came out more as a soufflé with no sauce beneath. What did I do wrong. It was delicious but still a disappointment.
can you make it with plain yogurt in place of sour cream?
Yes, that is fine.
Looks lovely, have made it before & we can’t wait for it to cool a bit.
Everything I make from Maria comes out great,no need to go elsewhere!
Can you freeze this?
Amazing! I used one more egg yolk ( due to a double yolk egg) and substituted sour cream for plan Greek yogurt. This was gone quickly! Thank you for this amazing recipe!
Can you make this without a stand mixer? With a hand mixer specifically?
Sure! Enjoy!
Marlo, I made mine entirely by hand – no machines – and it came out just fine.
Can you make this with a whole meyer lemon crushed in a food processor with seeds removed instead of just the zest and juice? I made a meyer lemon cake this way and it was good!
The pith (white part of the lemon) will add some bitterness, which is why it is not included in most recipes.
Can this be made in an 8×8 inch pan? If so, how long to bake?
I thought this dessert had a strange texture & too salty. I do feel that I erred on the egg whites though. Make sure mixer is clean when you do the egg whites. Mine never got really stiff like they were supposed to. I find lemon cake recipes temperamental, if you will. If you want a lemony dessert but more fail safe, I would recommend rather lemon bars, creams & pies.
Delicious! My family and I really enjoyed this. We will be making it again soon. They loved it straight from the oven and after it had spent the night in the refrigerator. Would be a lovely dessert when hosting dinner.
Making this right now! Great way to use the Meyer lemons I got off the clearance fruit/veggie rack yesterday! Looking forward to it as a Superbowl treat 🙂
The bottom part of the pudding cake came out uncooked after baking for 60 minutes. The water bath was a bad idea. The top part (without the water bath part) was cooked and tasted fine like a regular cake. But after you took out the top layer, the rest of the cake looks like a soft batter and uncooked. I cooked for another 40 minutes, but the texture still soft. I tried many soufflé and pudding cake recipes before. This one is neither soufflé nor pudding cake texture. Very disappointed!!!
Lovely recipe, thank you so much! I’ve already shared it with several lemon-loving friends, including an Arizonian with her own lemon tree, and a Greek whose father and uncle owned a restaurant decades ago (he puts fresh lemon on everything). I’d suggest adding a sentence describing the expected consistency of the batter before folding in the egg whites.
I made this tonight. What a lovely and light dessert! It was a bit tart, so you may need to add more sugar, depending on the sweetness/tartness of the Meyer lemons.
I’ve made this recipe several times. Each time the pudding part is runny, the top is brownish and springs back so I thought it was cooked. Should I try again and lower the temp to 325 or 300? How do you test for doneness if you can’t open the oven?
Just put the souffle cake in the oven! Looks and smells divine already!!!!
I have made this about 6 times now and i seem to love it more every time. I look forward to the Meyer lemon season very much now.
This was a big hit with my guests. I will make this again
I tested mine and it sprung back and was golden on top, let it cool, mush inside minus a very thin layer of a more cake like texture. It was mostly an uncooked mess and I did 60 min. I put it back in after taking a scoop out sooo not sure how it’ll come out lol. What could I have done wrong?? It’s not supposed to be that mushy right?
Just came out of the oven. Can you smell it? Will get back…..( oh, there’s a twist)
Ok,
So I used full fat yogurt, 1/2 cane sugar, 1/2 coconut sugar and used 3 tablespoons of olive oil, (instead of butter). Used 1 1/2 tablespoons of Meyer lemon zest. THE BEST! YUM! Thank goodness for you and your sharing! YAY!
The smell and flavor on this is delicious. I had a hard time with the texture.
This was so simple to make and so so yummy.
Absolutely wonderful. My daughter’s favorite breakfast!
I have been making Lemon Pudding Cake my whole life. It was one of my family’s favorites when I was growing up, and now my sisters and I all make it as well as our daughters. This year a third generation was added when my niece’s 2 young children tried their hand. Family Legacy. My husband and daughter call it “The Lemon Thing”
Our recipe uses milk instead of sour cream but I may try this sour cream version.
I have made it in a flat casserole dish and in a souffle dish. With the flat dish, you get equal layers of cake and custard. With the deep dish it actually becomes a souffle!
Can’t wait to make it. But can I make it the morning and serve it at dinner time?
Thank you!
Yes, that should be fine.
Fantastic recipe, I made this twice in one week.
Scaled up by 1 & 2/3rds for a party (used a recipe scaler), ended up cooking the larger version for 1h40 to get the centre set (temp probe came out at 190/200f), its very forgiving. Served with plain cream, was a hit.
Glad the recipe was a hit!
Omg this recipe is brilliant. I can’t believe I could make a cake with a creamy lemon filling with 1/3 cup of flour. Best lemon anything I’ve ever made. I had some whipping crème I needed to whip up so we had a bit of that with the cake. Totally divine!
One of my favorites. Creamy and rich and redolent of fragrant Meyer lemons. I bake mine in an oval baking dish. I serve it with just a dusting of powdered sugar. Everyone loves it. Thanks so much for the recipe.