Meyer Lemon Pudding Cake

  Pudding cake is a favorite in our house, so using the Meyer Lemons for that purpose was not a hard choice. We ate them warm from the oven and they are so good. However, they keep in the refrigerator if you have any left and just let them come to room temp and that is very good also.

  Pudding cake is a old recipe, I remember eating this type of dessert as a child. Still good today and with lemons a light and refreshing finish to a meal or as a snack.

So you can see the pudding on bottom

You can use regular lemon in this recipe also. If you can’t find Meyer lemons try adding a small amount of orange juice to your lemon juice. It helps cut the  tartness from the lemons though I don’t mind that. The recipe calls for buttered dishes, but I have done them ungreased also. 

  Do enjoy using the Meyers as they are not on the market long and if you are lucky enough to live where they grow, try lemonade with them, truly great.

Meyer Lemon Pudding Cake

4 Tablespoons butter softened

1 cup granulated sugar

1 tablespoon finely grated lemon zest

3 large eggs separated (at room temperature)

⅓ cup Meyer lemon juice or (¼ cup regular lemon juice)

⅓ cup all purpose flour

1 cup sour cream

¼ teaspoon salt

  Preheat oven to 350°. Butter 5 to 6 individual dishes (about 8 ounces)

Beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks beating well. Reduce speed to low and add the lemon juice, sour cream and flour.

  Beat egg white until foamy and add salt and beat till stiff peaks form. Add about ¼ cup of the egg whites to the lemon mixture and fold in gently. Add the remainder of the egg whites folding in gently. 

  Place dishes in a larger pan and add hot (not boiling) water to a depth of one inch to the pan. Bake for 40 to 45 minutes, cake part on top should test done with a toothpick. Just go down slightly so you don’t hit the pudding. Do not open the oven door while they are baking to keep them from falling. Remove from the hot water (with care) and cool on a wire rack. Good warm or room temperature.

*If you use one large (1 quart) size pan, bake for 50 to 55 minutes.