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Posted by on Sep 10, 2013 in Desserts, Featured, Fruit, Sauces, Sponsored | 15 comments

Meyer Lemon Pudding Cakes with Blackberry Sauce

Meyer Lemon Pudding Cakes with Blackberry Sauce

Well, you know what season it is, right?  Meyer Lemon season.  Did you hear me?  Do you know what that means?  Just the most juicy, luscious, dare I say sweet lemons known to man are in stores??  It makes me deliriously happy.  Probably unnaturally happy…especially about a lemon.  I realize that and I’m ok with it.  If you’ve never had a Meyer Lemon go straight to the nearest grocery store and buy them.  Then make these simple (and really super moist) elegant looking Meyer Lemon Pudding Cakes with Blackberry Sauce.  They’re only in season during fall and early winter. So hurry.

meyer lemon pudding cakes


For the full recipe visit Dixie Crystals.

Ok.  What is a Meyer Lemon exactly, you ask?  It’s a cross between a regular lemon and either a mandarin orange or regular orange.  It isn’t orange flavored at all but the outside peel and the flesh inside does tend to be slightly orange in color.  Everything I make during Meyer Lemon season that’s a lemon recipe is always with these amazing fruits.

meyer lemon pudding cakes with blackberry sauce

Let’s talk about the recipe.  It looks possibly like it might be closer to the difficult end of the scale, right?  It’s really not.  It’s a sneaky little recipe.  You see by overwhelming the dry ingredients with wet ones during the baking process, this really cool separation happens and when you invert them on your serving dish this layer of lemon pudding magically appears.  How neat is that?  And it looks like you spent all this time and effort applying the layer of pudding so without going through all that work you still look like a rock star!  Plus they are SO, SO good.  I couldn’t stop eating them!  If I were honest I’d tell you I ate four of them by myself.  In my defense they are small.  (Also, I’m a sugar addict and a little bit of a pig when it comes to these cakes.)  There, that’s very honest.  😀

I told you they were simple, right.  Well you’ll mix up some egg yolks and other wet ingredients, add the dry ingredients to that.  Whip some egg whites until they’re close to being angry and then fold together.  Pour into ramekins (I made them in both 7 ounce and 10 ounce and the 10 ounce make for a nicer presentation in my opinion) and bake.  See?  Simple.  I like them with a cute berry and some mint sitting on top but you do what you like.

lemon pudding cakes with blackberry sauce

One last thing about the recipe.  The cakes are served with blackberry sauce and you could easily use frozen blackberries when fresh aren’t available but if you’re not a blackberry lover any berry would work.  Raspberry, strawberry, blueberry would all work so go with what you like and knock yourself out!

pudding cakes with blackberry sauce

For the full recipe ingredient list and directions (and to show some love 😀 ) jump over to Dixie Crystals‘ where you’ll find lots of other wonderful recipes as well.   Take a look around while you’re there?





This post was sponsored by Dixie Crystals.  All opinions are 100% my own.


  1. I have a little lemon tree in my backyard that is filled with little green lemons right now. This will have to be the first recipe I try when then ripen!
    Anna @ The Table recently posted..Singapore Chili CrabMy Profile

    • Oh wow! How exciting! Well click through and grab the recipe so you don’t have to search for it when the time comes and please come back and let me know how they turn out??? 🙂

  2. I have been addicted to Meyer Lemons since moving to California some 20 years ago and being introduced to their lure. The neighborhood we moved into has two trees that no one loves except us. I cannot wait for them to ripen in a couple months … cake pudding will be made.
    Denise recently posted..Grilled HamburgersMy Profile

    • There really isn’t anything that can compare. I love them!! How can your neighbors not want to fight you for them? I tried to plant a tree last year but was told our winter is too harsh and it would just die. So bummed! Can’t wait for you to make these though. You’re going to die. I literally ate them all.

    • I know. I’m so sorry. I noticed it was down about an hour or so ago and contacted them. They’re really good about getting back to me so as soon as they work out the issue I’ll email you. I don’t suspect it will be down long. 🙂

    • Yes! I LOVE lemon and any ind of berry together.

    • Thank you so much!! I’d love to know what you think of the Meyer’s. I can’t imagine anyone not being as crazy about them as I am!!!

  3. Hello and greetings from England.. I know this is not a recent post but I was wondering if you could give me some advice. I don’t think Meyer lemons are available here so I will use lemons and maybe limes. My question is: can this be served cold (assuming it lasts long enough!).Drooling over your photo!
    thank you

    • Hi Liz,
      Don’t worry a bit about not having Meyer lemons. Regular lemons are just as good and limes are wonderful in this recipe as well.

      As you mentioned it is an older recipe and I haven’t had the opportunity to make it as many times as I would like but I don’t see a problem at all with it being served cold although I’m not sure what length of time the cakes would be held after baking. I’m trying to decide if I think you should let them cool and then take them from the mold prior to refrigerating them or leave them in the molds until serving time. You may need a trial run to figure that out.

      Hope it works out for you! Please come back and let me know if you get a chance? Thanks so much.


  4. If you want to put something on here to show people you need to put the recipe on here also. This makes no sense. Going to Dixie crystals does no good. I don’t need to see something I would like to make and then not get a recipe for it.

    • Hi, I’m sorry you found it frustrating. This recipe was commissioned and paid for by Dixie Crystals. They own it. You see, companies work with bloggers and have them create new recipes and photographs for their site as well as any traffic driven from the bloggers site. It’s the whole package. The links should still work though and take you straight to the recipe. Surely one extra click isn’t that much of an imposition?

  5. Made these and they came out perfect beautiful! Beyond delicious! I am making them again and was wondering how many days ahead you can make?


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