Browse by
Browse by
Browse by
Browse by
Meyer Lemon Pudding Cakes with Blackberry Sauce
Tested by Imperial Sugar
Meyer Lemon Pudding Cakes with Blackberry Sauce
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Sign in to rate this recipe

These super simple, light and airy cakes have a perfectly moist consistency and an amazing texture separation that creates a pudding top when you invert them onto a serving dish. A sweet fresh blackberry puree is the perfect complement to the sweetly tart pudding cake. 

Prep time
Bake/Cook time
Five 7 ounce ramekins
Sign in to post a comment
Meyer Lemon Pudding Cakes with Blackberry Sauce
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
Five 7 ounce ramekins



  • 2 1/2 tablespoons Meyer lemon zest (zest from approximately 2 large lemons)
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup cake flour
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 2/3 cup buttermilk
  • 1/3 cup Meyer lemon juice (juice from approximately 1 large lemon)
  • 3/4 teaspoon vanilla extract
  • 3 egg whites



  1. Preheat oven to 350 degrees.

For filling

  1. Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside.
  2. In a small bowl measure out sugar.
  3. Add lemon zest and with your fingers, rubbing firmly, rub zest into sugar.  This will release oils from citrus zest and perfume th sugar with lemon flavor and scent.
  4. Sift flour and salt into bowl with zested sugar and set aside.
  5. In a mixing bowl, combine egg yolks, buttermilk and lemon juice and mix until combined.
  6. Turn speed to low and slowly add sugar and flour and mix just until incorporated.  (Batter will be runny.)
  7. In a separate bowl whip egg whites until stiff peaks form.
  8. Add batter to whipped egg whites and gently fold the two into one another until mixed.
  9. Place ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches half way up sides.
  10. Pour batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they're golden brown and spring back when gently pressed.
  11. Allow to cool slightly then invert gently onto a serving dish and serve with puree of choice.
  12. Garnish with whole berries and mint sprigs.

For puree

  1. Using a stand blender, food processor or emersion blender, add berries and 2 tablespoons sugar and blend until smooth.  Taste and adjust sugar if needed.


Recipe developed for Imperial Sugar by Christy Landry @myinvisiblecrwn.

NOTE: Meyer lemons are a hybrid of lemons and mandarin oranges. You can use half lemon juice and half mandarin oranges to obtain a very close flavor profile of Meyer lemons. Compared to regular lemons, Meyer lemons are thinner- and smoother-skinned, rounder in shape, and have a deeper yellow-orange hue. Less acidic than regular lemons their zest and juice has herbal, even floral undertones.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.