Meyer Lemon Pudding Cake with Custard Layer
A magical dessert that separates into two distinct layers during baking - a light sponge cake on top and silky lemon custard on the bottom. Made with fragrant Meyer lemons for a sweeter, more floral flavor than regular lemons, this pudding cake is baked in a water bath to ensure gentle, even cooking. The result is an elegant dessert with bright citrus flavor that's perfect for dinner parties or special occasions. The self-separating nature makes it a conversation starter, while the combination of textures provides a delightful contrast in every spoonful.
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs, at room temperature, separated
- ⅓ cup Meyer lemon juice, or 1/4 cup regular lemon juiceregular lemon juice3/4citrus
Use 1/4 cup instead of 1/3 cup as regular lemons are more tart
- ⅓ cup all-purpose flour
- 1 cup sour cream
- ¼ teaspoon salt
- powdered sugar, for dusting
Instructions
- 1
Preheat oven to 350 degrees F and butter a 1-quart soufflé dish
- 2
Beat butter until light and fluffy, then add sugar and lemon zest
- 3
Add egg yolks one at a time, beating well after each addition
- 4
On low speed, alternately add lemon juice, flour, and sour cream in two additions
- 5
Beat egg whites with salt until stiff peaks form
- 6
Fold one-quarter of whites into lemon mixture, then fold in remaining whites in thirds
- 7
Transfer to prepared dish and place in larger pan with 1 inch boiling water
- 8
Bake for 50-60 minutes until golden brown and center is just set
- 9
Remove from water bath and cool for 10-15 minutes
- 10
Dust with powdered sugar and serve warm
Tips
Use room temperature eggs for better volume when whipping whites and easier incorporation into the batter.
Don't open the oven door during baking as temperature fluctuations can cause the delicate custard layer to curdle.
The cake is done when it springs back lightly when touched and has a golden top - the center should still have a slight jiggle.
Good to Know
Refrigerate covered for up to 3 days. Best served within 24 hours for optimal texture.
Can be made 1 day ahead and refrigerated. Bring to room temperature or warm gently before serving.
Serve warm or at room temperature with a light dusting of powdered sugar. Pairs beautifully with fresh berries or whipped cream.
Common Mistakes
Don't overbeat egg whites to dry peaks or they won't fold in smoothly
Avoid opening oven door during baking to prevent temperature fluctuations that can curdle the custard
Don't skip the water bath as direct heat will cause uneven cooking and curdling
Substitutions
Dairy-Free Swaps
General Alternatives
Use 1/4 cup instead of 1/3 cup as regular lemons are more tart
FAQ
Can I make this with regular lemons instead of Meyer lemons?
Yes, substitute 1/4 cup regular lemon juice for the 1/3 cup Meyer lemon juice. Regular lemons are more tart so less juice is needed for balanced flavor.
What if my cake doesn't separate into two layers?
The separation happens during baking due to density differences. Ensure egg whites are properly whipped to stiff peaks and folded gently to maintain air. Overmixing can prevent separation.
How long will this keep in the refrigerator?
The cake will keep covered in the refrigerator for up to 3 days, though it's best enjoyed within 24 hours when the texture contrast is most pronounced.