Description
A light, fluffy Meyer lemon pudding cake that separates into a soft sponge top and a creamy citrus pudding beneath.
Ingredients
Scale
- 1 cup granulated sugar
- 3 large eggs, separated
- 1 cup milk
- 1/3 cup Meyer lemon juice
- 1 tbsp Meyer lemon zest
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- Grease a medium baking dish.
- In a bowl, whisk together sugar, flour, and salt.
- In another bowl, whisk egg yolks, milk, melted butter, Meyer lemon juice, and zest.
- Combine wet and dry ingredients until smooth.
- Beat egg whites until stiff peaks form.
- Fold egg whites gently into the batter.
- Pour mixture into the baking dish.
- Place dish in a larger pan filled halfway with hot water.
- Bake for 35–40 minutes or until golden and set on top.
- Cool slightly and dust with powdered sugar before serving.
Notes
The water bath helps the cake form its signature pudding layer. Best enjoyed warm with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 31g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Meyer lemon pudding cake, lemon dessert, citrus cake, pudding cake