*These Meyer Lemon Pudding Cakes are gluten-free, refined sugar-free, paleo friendly, and dairy-free (without the whipped cream on top).
It just so happens that one of my favorites in foodie blog land, Sarah of Snixy Kitchen, has a little Lovenugget on the way (or in her words, cheesebaby, Adorable, no?). And what do you do as a group of blogger friends when one of you has a baby coming but you are all scattered across thousands of miles? Why, a virtual baby shower, of course.
Congrats Sarah!!! You’ll be one smart, talented, fantastic chef of a mom.
As I was thinking about what treat I wanted to bring to this virtual shower it hit me that I have yet to post anything with citrus this season, which is just not ok. I mean, lemons are a part of my daily life. I always squeeze a little lemon in my tea and even use it in face masks, occasionally. Lemon desserts are a favorite and how can you not be making lemon everything when Meyer lemons are in town?
Meyer lemons are a sweeter, more mild version of their traditional counterparts. They’re almost like a cross between a mandarin orange and a lemon. The skin is thin, smooth, and easy to peel. This also means they are a little more delicate and you won’t want to apply as much pressure when you juice them or the skins will split.
One of my favorite lemon desserts are these delicate little Meyer Lemon Pudding Cakes. They are made by separating eggs and making a rich lemon-y batter with the yolks and then folding in the stiffly whipped egg whites. When the cakes bake, the top becomes a fluffy spong cake and the bottom is dense and custard-like.
I wanted to make a version that was a bit more nutritious than the standard lemon pudding cakes I’d made in the past, so I used honey and sucanat sugar instead of white sugar and swapped the flour for coconut flour.
The cakes without the whipped cream on top are dairy-free, gluten-free, refined sugar-free, and paleo friendly. If you don’t want to use the whipped cream, you could top the cakes with a coconut whipped cream, instead.
I would really recommend the whipped cream, however. How could you say no to goats cheese and honey? This cream features both, but in an understated way. The cream has just a hint of chevre flavor and the honey is just enough to lightly sweeten so that the cream isn’t competing with the lemon cake.
Check out the rest of the delicious dishes that have been brought to this virtual shower, there is quite the line-up!
Cheesy Things
- the briny – Smoky Beans n’ Greens Enchiladas with Roasted Sweet Potato and Sunflower Seed Cheese
- Half Baked Harvest – Greek Falafel Melts
- Healthy Nibbles & Bits – Japanese-Spiced Goat Cheese Ball with Pistachios
- Just Putzing Around the Kitchen – Cheesy Fried Spinach & Artichoke Bites
- My Natural Kitchen – Brazilian Cheesy Thyme Popovers
- Vanilla And Bean – Almond-Sage Pesto Grilled Cheese Sandwich with Gruyere
- Fix Feast Flair – Mixed Greens Salad with Lilikoi Vinaigrette, Honey Macadamia Nuts, and Goat Cheese
- FoodieCrush – Cheesy Sausage Pizza Bread
- Foodness Gracious – Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn
- Will Frolic for Food – Vegan Walnut Parmesan Zucchini Noodles
- Vegetarian ‘Ventures – Pimento Mac & Cheese Bites
- MJ and Hungryman – Cheese Stuffed Kimchi Pancakes
- Savory Simple – Cheddar Chive Crackers
Sweet Things
- the pig + quill – Mini Vegan PB+J Cheesecakes
- The Kitchen McCabe – Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream
- The Little Epicurean – Matcha Mochi Waffles Sundae
- Shared Appetite – Vegan Chocolate Raspberry Mousse
- The Pancake Princess – Vegan Aquafaba Lemon Meringue Pie
- The Food Charlatan – Lemon Bars {gluten-free}
- Kale & Caramel – Spiced Caramel Chocolate Nut Clusters
Cheesy & Sweet Things
- The Bojon Gourmet – Blood Orange & Corn Flour Ricotta Cake with Whipped Mascarpone {gluten-free}
- HonestlyYUM – Sweet Cheese Puffs (for a Sweet Cheese Baby)
- fit for the soul – Queso Mais Ice cream {No-Churn}
- Completely Delicious – Chocolate Orange Ricotta Scones
- Good on Paper Design – Citrus Ricotta Mini Cakes {gluten-free}
- Floating Kitchen – No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer {gluten-free}
- Hungry Girl por Vida – Gluten-Free Pretzel Goat Cheesecake Bites
- Heartbeet Kitchen – Roasted Citrus Bowls with Honey Mascarpone
- Salted Plains – Pavlova with Mascarpone Coconut Cream and Candied Citrus
- The Kitchen Paper – Candied Citrus Ricotta Cake
- le jus d’orange – White Cheddar and Apple Mini Pies with Cinnamon-Infused Honey
- 6 Eggs, separated
- ¼ cup Honey
- ¼ cup Sucanat Sugar
- 1 cup + 2 tablespoons Coconut Milk (canned)
- Juice of 3 Meyer Lemons
- zest of 1 Meyer Lemon
- 2 teaspoons Vanilla Extract
- ⅛ teaspoon Sea Salt
- 5 tablespoons Coconut Flour
- ½ cup Heavy Whipping Cream
- 1 tablespoon Goats Cheese
- 1 tablespoon Honey
- Preheat the oven to 350 degrees. Grease 6 ramekins (each ½ cup in volume).
- Place 6 egg yolks in a mixing bowl. Add in the honey, sucanat sugar, coconut milk, lemon juice, lemon zest, vanilla, and salt and whisk until smooth. Whisk in the coconut flour until well combined.
- Place the egg whites in another mixing bowl and beat to stiff peaks. Scrape into the lemon batter and gently fold in with a rubber spatula until combined.
- Divide the mixture between the prepared ramekins. Place on a baking sheet and bake in the preheated oven for 20-25 minutes, or until set.
- Remove from the oven and let cool.
- FOR THE WHIPPED CREAM:
- Place the heavy cream, goats cheese, and honey in a mixing bowl and beat with an electric mixer until stiff peaks form.
- Spoon dollops of whipped cream over the tops of the lemon cakes.
- Can be served warm or cold.
Omg yassss to lemon desserts and even more yas to the honey chevre whipped cream?! That sounds so heavenly, and I’m so impressed how well your pudding cakes turned out with coconut flour (which I have had some BAD experiences with, let me tell you. Your photography (and those teensy sea foam ramekins) is just GORGEOUS!!! Excuse me while I go dream about honey chevre whipped cream some more.
Thanks Erika! I was surprised at how well they turned out too. Coconut flour is not my favorite but it is perfect for this recipe and you only need a little bit!
such a cute idea! and what a perfect way to accommodate the “sweets and cheese” theme. looks delicious!
Thank you Mary!
Oh my goodness – these meyer lemon pudding cakes are winning my heart! I bet the coconut flour tastes amazing and that chevre+honey whip?! Dude! Thank you so much for showering me with sugar and sweet lemony things in honor of #cheesbabygirl and for the well-wishes! These cakes are the prettiest (AND THOSE TEAL DISHES?! I NEED) – your photos and creativity never cease to amaze me, Kayley!!
Aww, thanks Sarah! You deserve all things sweet and cheesy at this point, pregnancy is HARD work! 😉 Thanks for your sweet comments! You’re the best!
These are totally my kind of treat. I must go find myself some meyer lemons and make these! I’m so glad that I came across your blog through the celebration for Sarah, it’s beautiful!
Thank you so much, Christine! Hope you can find some lemons! =)
I LOVE SARAH! She just redesigned my site and was a DREAM to work with! She is brilliant and beautiful. So nice of you to throw a virtual shower for her! These lemon cakes are making me salivate right now 🙂
Isn’t she the greatest! Alanna of The Bojon Gourmet organized the whole shebang and these were the perfect treats to bring =)
I can’t wait to find Meyer lemons and try this dish! I also love the seafoam dishes. They are so cute!!!
Thanks Penny! They are my favorite dishes ever! Hope you can find some Meyer Lemons 😉
Kayley, these pudding cakes look absolutely beautiful!! I’m buying so many meyer lemons at the farmers market right now, and I’ve been wondering what recipes I should try making with them. I’m so glad that I found your blog through Sarah’s shower! Your photography is beautiful!
Thank you Lisa! I wish I had a farmers market to get lemons from! It’s snow covered and freezing up here so I will have to wait until May for the farmers market. No lemons at our Utah markets, though =(.
These are so gorgeous, and I love that they’re a healthier twist on a total comfort food! Perfect for the end of January, when I’m still pretending like I’m keeping my resolutions but sliding towards the dessertapalooza known as Valentine’s Day.
Haha! I know what you mean. I love your phrasing of valentines day! Thanks for your kind comment =)
I think I’d like that cream with saffron too. Tesco’s sell Meyers in the UK about now.
Yay for Meyer Lemon season!
WOW! These cakes look insanely amazing! I Cannot believe they are healthified!
Thanks Bethany! It’s true 😉 Much more nutritious than the classic version!
These are the prettiest little pudding cakes! I am so excited to see them gluten and dairy fre too. Yay for citrus season! So glad to have found your blog through the #cheesebabyshower!
Thank you Tessa! Yay for the #cheesebabyshower ! 😉
These pudding cakes are absolutely gorgeous, Kayley! Meyer lemons are my favorite and I love that you used coconut flour! So excited for Sarah too! 🙂
Thanks Kelly! I’m not a huge coconut flour fan but it totally works here!
Oh my word – these little cakes are darling – perfect to greet a little cheesebaby! Just discovered your blog… love it!
Thank you so much! <3
Your teal kitchen stuff is SO cute. Where did you get them? What brand are they?
Thanks Serene! I’m in love with them! They are from Farmhouse Pottery 🙂
Oh man, these are my dream desserts! Goat cheese whipped cream? Mmmmm! I’m such a fan of your photos, Kayley! Thanks a million for bringing these lovelies to the party. <3 <3 <3
You’re right that they look so delicate and fluffy, but exquisite! I have yet to find good meyer lemon ’round here in LA. Maybe I don’t look in the right places…. :/
These were AMAZING – we doctored down this recipe to make it suitable for 2 people, subbed agave for honey and played around with coconut milk to make a different whipped topping but they turned out beautifully! I’d definitely say they are closer to a ‘cake’ then a pudding BUT that could be the result of all the substitutions.
All in all, the perfect treat to show off with at a dinner party.
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I’m so glad you liked the cakes! Thanks for sharing your substitutions, the coconut cream sounds like a perfect alternative to the chèvre cream 🙂
These look SO yummy! Can’t wait to try them! Where did you get the little ramekins???
Thanks Claire! The ramekins are from Farmhouse Pottery! Here is a link: https://www.farmhousepottery.com/collections/enamelware/products/seafoam-enamel-handled-bowl
What can I use instead of sucanat sugar?
You could use raw cane sugar or turbinado =)