February 26, 2014

Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake | The Naptime Chef

This is a quick post today since I am currently gearing up for a new television appearance (this morning!) in Connecticut. When I was in Cooperstown earlier this month my Dad and I revisited our favorite Lemon Pudding Cake. This time I made it with Meyer lemons and adored the result. The lemon flavor was light and a little more vanilla-y. I made the mistake of using a metal pan when I think a glass one would’ve been much better! The bottom was a tiny bit too solid, but the flavor was still great.

This delicious and easy cake is always a good one, especially as spring comes around the bend!

Meyer Lemon Pudding Cake
Buy these ingredients Powered by Popcart


  • 1 ¼ c. unbleached all-purpose flour
  • 2 t. cornstarch
  • 1 ¼ c. sugar
  • 5 T. unsalted butter, room temperature
  • 2 T. grated Meyer lemon zest
  • ½ c. fresh Meyer lemon juice
  • 1 ¼ c. whole milk
  • 5 eggs, separated, yolks in one bowl with whites in another


  1. 1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8″ square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.
  2. 2. Cream the butter, 1 c. sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks, then flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in milk.
  3. 3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining ¼ c. of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not over beaten.
  4. 4. Pour the batter into the baking pan and fill the hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.

  • Carrie Zinnecker

    Really loving the fresh thought of a lemon dessert! Can’t wait to try this recipe.

    • KelseyTheNaptimeChef

      Hi Carrie,

      I hope you enjoy it. It is a good one!

  • Bonnie

    This sounds so amazing & we have Myer lemons just waiting to be picked! But, what did you use for your water bath? I have an 11x9x2 glass dish, will that work? Thanks.

    • KelseyTheNaptimeChef

      Hi Bonnie,

      Yes. The key to a water bath is that the pan is surrounded by water on all sides. So, whatever larger pan you place the cake pan in should allow for about 1-inch wide of water (or more) around the whole pan. This way the cake benefits from the evenness of the warm water on all sides while it bakes. Does that make sense? Enjoy!

  • Bonnie

    This was sooo great! We made it the same night I asked about the water bath pan size. We couldn’t wait for it to cool so we dug in and even treated our neighbor with a bowl:) But we have to say we REALLY loved it the day after! The texture was awesome. This is definitely a pinned keeper, thank you.

    • KelseyTheNaptimeChef

      Bonnie- I am so glad! I haven’t made it this winter and now I want to after reading about it again! :)

  • Pingback: Meyer Lemon Tart - The Food Charlatan()

  • Pingback: Meyer Lemon Pudding Cake | I am a Honey Bee()