Meyer Lemon Pudding Cake Recipe
If you have a couple of Meyer lemons lying around, you must try this Meyer Lemon Pudding Cake, one of my favorite recipes. It is one of the best desserts you can make with Meyer lemons. Let’s get right into the thick of it without taking up much of our time.
Meyer Lemon Pudding Cake Recipe
Meyer lemons are quite different from normal lemons, with the one standing difference being that they are sweeter. The Meyer lemon pudding cake is refreshing, it feels soft and fluffy at the top with the bottom part, being more creamy and smooth. The cake has a delightful taste and is not overly sweet making it perfect for many people today.
How to Prepare Meyer Lemon Pudding Cake
I know the way I talked about the recipe makes it look hard to prepare but it’s quite simple and doesn’t take much. Here’s what you’ll need and how to prepare this recipe at home.
Ingredients for Preparing Meyer Lemon Pudding Cake
Here are the ingredients you need to prepare this unique Meyer lemon pudding cake recipe.
- 1 cup of granulated sugar
- ⅓ cup of all-purpose flour
- ½ cup of freshly squeezed and strained Meyer lemon juice
- ¼ cup of whole milk, at room temperature
- 4 eggs, separated, at room temperature
- 5 tablespoons of melted butter, at room temperature
- 1 tablespoon of finely grated Meyer lemon zest
- Powdered sugar, for serving
- Fresh blueberries, for serving, optional
Instructions for Preparing Meyer Lemon Pudding Cake
Here are the step-by-step instructions for preparing this delightful Meyer lemon pudding recipe cake at home.
Step 1: Preheat your oven to 350°F (or 175°C). Lightly coat your baking dish with non-stick cooking spray.
Step 2: In the bowl of your stand mixer, beat the melted butter, flour, and sugar together. Add in the egg yolks, milk, lemon juice, and lemon zest, then beat to combine properly. Transfer the batter to a big bowl, then set aside.
Step 3: In the bowl of your stand mixer, whisk the egg whites on medium-low until they form peaks, gradually increasing the speed to high.
Step 4: Using a spatula, gently and steadily fold the whisked egg whites into the batter. It doesn’t have to be completely smooth.
Step 5: Transfer the mixture to the pre-coated baking dish and bake in the preheated oven for about 40 minutes, until the top is browned.
Step 6: Set aside on a wire rack, and allow to cool a bit.
Step 7: Serve warm, and garnish with dusted powdered sugar and fresh blueberries.
Viola! Your tasty and yummy Meyer lemon pudding cake is ready.
Notes:
- This recipe is specifically designed for Meyer lemons so you can’t substitute it with regular lemons if you want the best experience.
- Be prepared for your kitchen to have a unique floral fragrance thanks to the Meyer lemons.
- If you’re lucky enough to have some leftovers, transfer them to an airtight container and store them in the refrigerator for up to 3 days.
Meyer Lemon Pudding Cake Recipe
Equipment
- stand mixer
Ingredients
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- ½ cup freshly squeezed and strained Meyer lemon juice
- ¼ cup whole milk at room temperature
- 4 eggs seperated, at room temperature
- 5 tablespoons melted butter at room temperature
- 1 tablespoon finely grated Meyer lemon zest
- Powdered sugar for serving
- Fresh blueberries for serving, optional
Instructions
- Preheat your oven to 350°F (or 175°C). Lightly coat your baking dish with non-stick cooking spray.
- In the bowl of your stand mixer, beat the melted butter, flour, and sugar together. Add in the egg yolks, milk, lemon juice, and lemon zest, then beat to combine properly. Transfer the batter to a big bowl, then set aside.
- In the bowl of your stand mixer, whisk the egg white on medium-low, increasing it gradually to high until it forms peaks.
- Using a spatula, fold the whisked egg whites into the batter gently and steadily. It doesn't have to be completely smooth.
- Transfer the mixture to your pre-coated baking dish, and bake in your pre-heated oven for about 40 minutes, until the top is browned.
- Set aside on a wire rack, and allow to cool a bit.
- Serve warm, and garnish with some dusted powdered sugar and fresh blueberries.
Notes
- This recipe is specifically designed for Meyer lemons so you can't substitute it with regular lemons if you want the best experience.
- Be prepared for your kitchen to have a unique floral fragrance thanks to the Meyer lemons.
- If you're lucky enough to have some leftovers, transfer it to an airtight container and store in the refrigerator for up to 3 days.
Nutrition
This Meyer lemon pudding cake is one of my favorite Meyer lemon recipes, the cake itself is light and has a unique taste that is just perfect as it’s not too sweet or too bland. The texture is deceiving as it is soft yet creamy, you have to have a bite to understand it. When you try out the recipe, make sure to drop a comment below.
