Meyer Lemon Pudding Cake – a delicious recipe with White Sugar, All-purpose, Kosher Salt, Eggs, Butter, Zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Combine sugar, flour and salt in a small bowl, stir with a fork to break up any lumps and set aside.
2
Beat together egg yolks, butter and zest. Add the lemon juice while whisking. Alternate between adding the dry ingredients and the milk, stirring after each addition until combined.
3
Whip egg whites until stiff and fold them in gently with the lemon mixture. Pour into either an 8x8 pan or individual ramekins.
4
Fill a large pan with a little bit of hot water (I like to heat mine in the oven as it preheats) then carefully place the pan or ramekins into the water bath. Bake for 40-45 minutes. Let cool for quite a bit (but still warm) before serving. Dust with powdered sugar and enjoy!
437
kcal
Calories
14
g
Fat
66
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup White Sugar, 1/2 cups All-purpose Flour, 1/2 teaspoons Kosher Salt, 4 whole Eggs, Separated, and more.
Yes, Meyer Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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