• Cooking Time:
  • Servings: 6
  • Preparation Time:


A very dear friend gave me this recipe a few years ago and when Meyer lemons come into season, (NOW) I make this often!

* Exported from MasterCook *

Recipe By : Marcy Kaminski


  • 1 1/2 cups buttermilk
  • 1 cup sugar -- divided
  • 4 large egg yolks
  • 1/3 cup fresh Meyer lemon juice
  • 1/4 cup all purpose flour
  • 1/4 cup unsalted butter -- (1/2 stick) melted
  • 1/8 teaspoon salt
  • 3 large egg whites
  • Whipping cream
  • Assorted fresh berries


  • Preheat oven to 350°F.
  • Butter 8x8x2-inch glass baking dish.
  • Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth.
  • Transfer buttermilk mixture to medium bowl.
  • Using electric mixer, beat egg whites in large bowl until soft peaks form.
  • Gradually add remaining 1/2 cup sugar and beat until stiff but not dry.
  • Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
  • Pour batter into prepared dish.
  • Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish.
  • Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes.
  • Remove dish from roasting pan.
  • Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours.
  • Spoon pudding cake out into shallow bowls.
  • Pour cream around cake.
  • Top with berries.

Categories: Cake  Dessert 
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