Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake


4 large Dierbergs eggs, separated
112 cups Dierbergs granulated sugar (divided)
12 cup Dierbergs flour
12 teaspoon salt
1 tablespoon grated Meyer lemon peel
14 cup fresh Meyer lemon juice
14 cup Dierbergs butter, melted and cooled
112 cups buttermilk
2 tablespoons Dierbergs powdered sugar


In large mixer bowl, beat egg whites at medium speed until foamy. Beat at high speed until soft peaks form. Slowly add 12 cup of the granulated sugar, beating until stiff peaks form; set aside. In medium bowl, combine remaining 1 cup sugar, flour, and salt; stir until well mixed. In second large mixer bowl, beat egg yolks, lemon peel and juice, and butter at low speed until well mixed. With mixer at low speed, add 12 cup of the sugar mixture alternately with 34 cup of the buttermilk (beginning and ending with sugar mixture), beating after each addition just until combined. Gently fold in egg whites just until combined. Pour into 7 x 11-inch baking dish that has been lightly coated with no-stick cooking spray. Place in 9 x 13-inch metal baking pan; add hot tap water to come halfway up sides of batter-filled pan. Bake in 350°F. oven until cake is lightly browned, about 45 minutes. Cool slightly before dusting with powdered sugar.


Meyer lemons are a delightful cross between a lemon and an orange.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 293
Cholesterol: 111 mg
Fat: 9 g
Sodium: 272 mg
Carbohydrates: 49 g
Protein: 6 g
Fiber: <1 g