This recipe was originally created in early 2012. This Lemon Pudding Cake has continued to be a favorite dessert at my house, maybe my personal favorite (it’s always hard to list a favorite dessert!). It’s lemony, creamy, and dreamy in all aspects. So, I thought it fitting to give the recipe a little makeover and repost it for you!
My original recipe was made with Meyer lemons but honestly, I use whatever lemons I have access to depending on the season. Here are a few tips on the recipe:
About the Recipe
• The recipe is not gluten free but only requires a little flour. You could try using coconut flour or almond flour but I would use less than what the recipe suggests since those flours tend to absorb more.
• The only tricky part to the recipe is folding in the egg whites. I fold them in in 4 separate additions. To fold, scoop your spatula around the bowl and then up and through the center. Slow and gentle folds are key.
• This cake doesn’t require any toppings. It’s simple good all on its own and topping may even distract from just how good it is. For photography sake I sliced up some berries for the top but this is definitely not required.
When I originally made this recipe, I was about to travel to Haiti and I thought this little excerpt was worth keeping in…
As you read this, I’m probably on a plane to Haiti or sitting in the airport during my six hour long layover. I’m probably skimming through food magazines or reading, meanwhile anticipating what it will be like to see so much poverty. One thing I’m excited about in Haiti is the freedom from materialism for a few days. A friend mentioned to me the other day that there are hardly any mirrors in Haiti, so you never really know what you look like while you’re there. That could be why all of the kids want to see the pictures you take of them. Many of the kids may not have any idea what they look like… this is just a crazy thought to an average American. For a gal like me who breezes through getting ready in the morning (one of my least favorite things), I’m excited for a little break from that. I’m also excited about the fresh foods I’ve heard so much about… fresh mango and avocado picked ripe the day it’s enjoyed. That will be my little luxury while I’m there.
If you’re interested in more fro my Haiti trip, check out this full post on traveling to Haiti.
This recipe remains unriveled among any lemon dessert. Every time we make it I simply can’t stop eating it. Hope you enjoy it too!
Meyer Lemon Pudding Cake Recipe
- 4 tablespoons unsalted butter at room temperature (1/2 stick)
- 1 cup sugar (200g)
- 1 tablespoon lemon zest from meyer or regular lemons
- 3 large eggs, at room temperature, separate yolks and whites
- 1/3 cup meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
- 1/3 cup all-purpose flour
- 8 oz sour cream or Greek yogurt
- 1/4 teaspoon salt
- powdered sugar for dusting
- Preheat the oven to 350 degrees F. Spray or butter a 1 quart souffle dish (or a set of ramekins or a square baking dish that will fit into a larger baking dish). Also, have a larger baking pan ready that will accommodate your souffle dish or ramekins.
- Beat the butter at medium speed until light. Add the sugar and 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/yogurt and beat until smooth; repeat with remaining lemon juice, flour and sour cream/yogurt. Pour this mixture into a separate bowl.
- Next, beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Meanwhile, bring a few cups of water to a boil. Once egg whites have stiff pearly 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 the mixture to the prepared souffle dish or ramekins. Place in the larger pan and carefully pour boiling water around it to a depth of 1 inch.
- Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool for 10-15 minutes.
- Lightly dust with powdered sugar and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.
I love all things lemony! Visiting you via Eliot's Eats. You have a lovely blog.
This looks wonderful! I have been missing from the blogosphere due graduate school but I am attempting to get back 🙂
Now the Haiti comment makes sense. Safe travels and I hope you get to enjoy some fresh produce! Lovely recipe and I can't wait to hear about your trip.
I'm all for an excuse to eat a decadent meal or dessert too! This one looks heavenly.
So I keep thinking about this pudding. I even went and bought more Meyer lemons so I could make some.
Do you think this pudding cake would be firm enough to be served as a crustless pie if I would make it in a spring form pan?
I don’t think so. I would hate for you to try it that way and it not work out. I think it’s best made in something that it can stay in and spoon out servings from. Hope that helps!
thanks for answer, I’ll make it to the some shallow dish then!
an another question: I’m going to make this for a dinner party so do you think this would be good if I bake it one day ahead? I wonder if it tastes good if served cold or at the room temperature?
I think it’s best warm but I gave it to a friend for his birthday once and he ate it the next day and still talks about how much he loved it!
Becky, this cake is so in my catalog of favorite flavors: lemon, strawberries and cake. I’ve yet to make a pudding cake but you totally have me wanting to try this one. Gorg!
Oh yeah, you gotta try this one Heidi!! Pudding cakes are the best and this lemon one seems just a little more elegant than the others, though I do love a chocolate version too 😉
Made this yesterday…..only….there was NO pudding in the bottom! Was there supposed to be ? I’ve made many versions of this but never with yogurt instead of milk. Could that be the difference ? Anyone else find this? Nancy
Was it still creamy? If you are using a baking dish that is too large or if you didn’t place the baking dish in water then it could bake up too much and not remain creamy. I use yogurt every time and it’s creamy (not totally dripping like yogurt but more like in-between custard and cake). Hope this helps!
I had all the ingredients and decided to make this over weekend. It was so delicious and a hit – both served warm and cold! One guest described it as a “lemon cheesecake”. Definitely making again!
Sweet Katie! Thanks for reporting back! So great to hear from you!! This dessert is dangerously good 🙂 Love you