Meyer lemon custard cake – just scratch

This Meyer Lemon Custard Cake is phenomenal! Airy and fluffy sponge cake melts into a lemon pudding-like custard. This custard cake is loaded with lemon and is a lemon lover’s dream come true. For 6 people in about an hour.

Meyer lemon pudding cake

I’m officially sick and tired of the cold weather and snow. I miss green grass, short jeans and flip flops. I want windows open, BBQ outside, and fishing with Pat at the lake. And we’re approaching spring at a snail’s pace.

When the weather is bad, I like to bake. It’s therapeutic, relaxing and of course there’s the whole, the finished product to eat and all.

Close up of Meyer Lemon Pudding Cake

Today I baked a little sunshine in the form of a Meyer Lemon Pudding Cake. I haven’t done this in years, but it definitely cures my winter blues and lemon cravings. Who would guess that these simple ingredients could make such a decadent dessert?

Ingredients for Meyer lemon pudding cake

To make this Meyer Lemon Custard Cake you will need:

  • unbleached all-purpose flourGives structure to the cake base.
  • granulated sugar (White) – For sweetening and flavoring.
  • fine saltUse either sea salt or pink himalayan.
  • eggs (room temperature) – Turn off 30 minutes before use or leave in a bowl of lukewarm water.
  • unsalted butter (melted and cooled) – Adds flavor and fullness.
  • Meyer lemon zest and juiceGives citrus flavor.
  • whole milkAdds flavor and helps yield a tender cake.

What is the difference between Meyer lemons and regular lemons?

Meyer lemons are similar in shape to regular lemons, but their skin is smooth and golden rather than yellow. Its flavor is said to be a cross between a regular lemon and a tangerine. For me, it’s all the flavor of a lemon without the sweet and sour taste.

whisk dry ingredients

Start by measuring 1/2 cup all-purpose unbleached flour, 1 cup sugar, and 1/2 teaspoon kosher salt and place in a small bowl and whisk together. Set this aside for a moment.

Put the yolk in the bowl

Then separate four yolks from the whites. Place the yolks in a large bowl and the whites in a medium bowl.

Grate in Meyer lemon zest

Add 1 tablespoon melted (chilled) butter and 1 tablespoon Meyer lemon zest to the yolk. Whisk until combined and creamy.

Juice Meyer lemons

Squeeze a few Meyer lemons and strain the juice to catch any seeds until you have 1/3 cup Meyer lemon juice.

add juice to it

Pour into the egg and butter mixture while stirring.


So sunny!

add dry ingredients

Alternate with one-third of the flour mixture and one-third of the (1-1/2 cups) milk.

pour in milk

Stir after each addition until the mixture is light yellow and all the ingredients are combined.

hit again

Set this bowl aside for a moment.

Place egg white in a bowl

Put the egg white in a large bowl.

whipped egg whites

Whisk (preferably with an electric mixer fitted with a whisk attachment) until the egg whites are thick and leave a stiff peak when tested.

add egg whites to the egg mixture

Next, add the beaten egg whites to the bowl with the egg and butter mixture. Use a spatula to gently fold them into the batter. Over-stirring will deflate the fluffy egg whites, so go slow and careful.

fold in the beaten egg white

The dough should be light and fluffy.

Place a casserole dish in a deep skillet (like a skillet) and fill with hot water

Pour the lemony batter into an ungreased 3-1/2 quart casserole dish. Place the casserole dish in a larger pan and fill the larger pan with hot water until it reaches 1/3 the height of the outside of the casserole dish.

Gently slide the Meyer lemon custard cake onto the middle rack (or bottom third for a smaller oven) in your preheated 350° for 40-45 minutes.

just baked

The top should be golden and your kitchen should now have all sorts of amazing scents! Using oven gloves, carefully remove from the oven and then remove the Meyer Lemon Custard Cake from the water bath.

Allow the cake to cool slightly before eating. It doesn’t need to cool completely, but give it about 15 minutes or so.

Meyer lemon pudding cake with raspberries

Dust with powdered sugar, garnish with either blueberries, strawberries or raspberries. Or eat it as is! It’s a lemon custard pie, so it’ll still be delicious.

Meyer lemon pudding cake with spoon

It has a sponge cake on top and it is by far the softest, most elevated and most moist cake I have ever tasted. And it melts into a lemon pudding and is holy cow The Good. You must do this as soon as possible. Whether it’s for a birthday, anniversary, engagement or promotion…or even losing a job (it cures everything)! DO IT!

Close up of spoonful of Meyer Lemon Pudding Cake

Storing and Freezing Pudding Cakes:

I firmly believe that custard pie is best enjoyed the day it is made. However, here’s how to store, freeze, and reheat custard pies.

  • To store: After cooling, the custard cake can be stored in the refrigerator for 1 week. The cake tastes best warm, so be sure to reheat it.
  • Freeze: Place the cake in a freezer-safe container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator before reheating.
  • To warm up: Heat the cake either in the microwave (for 20 to 30 seconds until warm) or in a low preheated oven. The cake will be extra moist because most of the pudding has been absorbed. Once warm, some may ooze out.

Meyer lemon pudding cake

Enjoy! And if you try this Meyer Lemon Pudding Cake recipe, let me know! Take a picture and tag me chirp or instagram!

Meyer lemon pudding cake

Yield: 6 portions

Meyer lemon pudding cake

This Meyer Lemon Custard Cake is phenomenal! Airy light cake melts into a lemon pudding-like pudding. This custard cake is loaded with lemon and is a lemon lover’s dream come true. For 6 people in about an hour.

  • 1 Cup granulated sugar
  • 1/2 Cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 large eggs, separated
  • 1 tablespoon unsalted butter
  • 1 tablespoon Meyer lemon peel
  • 1/3 Cup Meyer lemon juice
  • cups whole milk
  • Preheat the oven to 350°.

  • Combine the sugar, flour and salt in a small bowl, whisk and set aside.

  • In a large bowl, whisk together the egg yolks, butter and zest. Then pour in the lemon juice while stirring until combined. Alternately add the dry ingredients and milk, stirring after each addition until well combined.

  • Beat the egg whites until stiff and carefully fold in the lemon mixture. Pour into either a 3-1/2 liter casserole dish or into 6 to 8 individual ramekins.

  • Place the casserole dish in a larger skillet and fill the large skillet with hot water so that it sits 1/3 on top of the casserole dish.

  • Bake 40 minutes. Let cool for about 10 to 15 minutes before serving. Dust with icing sugar and serve with fresh berries, if you like.

Portion: 1G, Calories: 272kcal, Carbohydrates: 46G, Protein: 7G, Fat: 7G, Saturated Fatty Acids: 3G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 2G, Trans fats: 1G, Cholesterol: 135mg, Sodium: 268mg, Potassium: 154mg, Fiber: 1G, Sugar: 37G, Vitamin A: 339ie, Vitamin C: 7mg, Calcium: 92mg, Iron: 1mg

Meyer lemon pudding cake

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