“Very Meyer Lemony Pudding Cake”

The little  Meyer lemon tree I “rescued” a few years ago has finally blessed me with an abundance of fruit so the big decision was what to make with these delicious yellow gems.  I thought about making lemon curd, then found a recipe for a Lemon Tart that looked scrumptious but I was a bit pressed for time so I went for simple and fairly healthy.

I am not a big dessert eater but I do LOVE lemony things so I found a recipe for a Lemon Pudding Cake on simplyscratch.com (fabulous recipes, check it out!) and did some tweaking to make it less sugary and more lemony.  It was easy and didn’t take much time and best of all it came out just the way I wanted so here is my version of a  “kind of healthy” Meyer Lemon Cake Pudding!  img_1938



  • 2 – 3 Meyer lemons
  • 1/2 + 1 TBSP cup flour (I used unbleached white, I want to try it with almond flour next time to make it gluten-free)
  • 4 eggs, separated
  • 1 TBSP unsalted butter
  • 1  1/2 cups milk (I used half almond milk and half regular milk)
  • 1/2 cup Meyer lemon juice
  • 2 TBSP Meyer lemon zest
  • 1 tsp lemon extract (optional, but it really ups the lemony flavor)
  • 1/2 cup sugar


  1. Preheat oven to 350 degrees.
  2. Remove the zest from 2 – 3 lemons to make 2 TBSP + a bit extra for garnish
  3. Squeeze the juice from those lemons to get 1/2 cup
  4. Mix the flour and sugar in a small bowl and whisk together.
  5. In a larger bowl whisk together the egg yolks, butter and lemon zest.  Add the lemon juice while you are whisking.
  6. Slowly add the dry ingredients to the egg yolk mixture alternating with the milk,  mixing well with each addition.
  7. In a separate bowl whip the egg whites until very stiff and very carefully fold them into all the other ingredients.
  8. Pour the batter into an ungreased 8 X 8 ‘ square pan.
  9. Fill a larger pan with hot water about an inch or a bit more and VERY carefully place your cake pan into the water bath.  Be careful not to get any water in the batter!
  10. Bake for about 35- 45 minutes until center is done.  If it is getting too brown like mine did, place a piece of aluminum foil over the pan (tip: spray it with a bit of coconut oil to keep it from sticking to the cake).
  11. Remove from oven and let cool on a rack for at least an hour before serving.  You can also refrigerate it and serve the next day. The lemon flavor intensifies with chilling.
  12. Sprinkle a little powdered sugar over the top and some lemon zest and/or a peel.  You can also garnish with some fresh blueberries (or not!)

Yum! Yum!  This was so good I wish I had made two of them 🙂img_1937


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