Ingredients for Meyer Lemon Pudding Cake
- 4 large egg whites
- 1/4 cup granulated sugar (for egg whites), 1/2 cup granulated sugar (for dry ingredients), 1-2 tablespoons granulated sugar (if using regular lemons), 1 tablespoon granulated sugar (for whipped cream)
- 1/2 cup all-purpose flour
- 1/2 cup fresh Meyer lemon juice (or regular lemon juice)
- Butter
- Meyer Lemon Zest
- 4 large egg yolks
- 1/2 cup buttermilk
- Whipping Cream
- Lemon, Zest Of
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Meyer Lemon Pudding Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Meyer Lemon Pudding Cake
- Preheat oven to 325°F (160°C).
- In a mixing bowl, beat 4 large egg whites and 1/4 cup granulated sugar until stiff peaks form. Set aside.
- In a small bowl, whisk together 1/2 cup granulated sugar and 1/2 cup all-purpose flour. Set aside.
- In a medium bowl, whisk together 1/2 cup fresh Meyer lemon juice (or regular lemon juice), 1/4 cup (1/2 stick) melted unsalted butter, and 1 tablespoon lemon zest.
- Add the dry ingredients (sugar and flour mixture) to the wet ingredients (lemon juice, butter, and zest). Stir until just combined.
- In a separate bowl, whisk together 4 large egg yolks and 1/2 cup buttermilk.
- Gently fold the egg yolk and buttermilk mixture into the lemon mixture until just combined.
- If using regular lemons, add 1-2 tablespoons of sugar to taste.
- Using a rubber spatula, gently fold the beaten egg whites into the lemon-egg yolk mixture until just combined.
- Butter and sugar six 6-ounce soufflé cups or ramekins. Fill each ramekin 3/4 full.
- Place ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (creating a water bath).
- Bake for 40-45 minutes, or until the top feels slightly firm. Do not overbake; the cakes should not brown.
- Let cool to room temperature in the ramekins.
- Chill for at least 2 hours, or preferably overnight.
- To serve, invert the cakes onto plates (optional, or serve directly from ramekins).
- Whip 1 cup heavy cream with 1 tablespoon granulated sugar until soft peaks form.
- Garnish each chilled cake with a dollop of whipped cream and a sprinkle of lemon zest.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
147g
Fat
52g
Carbs
14g
