Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake is like two desserts in one!

For the Pudding Cake:
4 eggs, whites and yolks separated
5 tablespoons unsalted butter, melted and cooled
1 cup sugar
1/4 cup all-purpose flour (I used King Arthur Flour)
1/2 cup fresh Meyer lemon juice (from about 3-4 lemons)
Zest from 2 Meyer lemons
1/4 cup whole milk

For Serving:
Confectioner’s sugar
Fresh blueberries

View the full recipe at Floating Kitchen →