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Meyer Lemon Spound Cake

Nope, that’s not a typo. I think I may have stumbled upon a new kind of cake, so I figured I should give it a name. It’s rich, moist, and buttery like a pound cake while at the same time being feathery light and spongy. This particular baking adventure started after seeing Michelle’s Warm Lemon
Course Dessert
Cuisine American, Experimental
Level Intermediate
Main Ingredient Egg, Flour, Fruit
Diet Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 4 tablespoons cultured unsalted butter melted
  • 2 extra large eggs (separated)
  • 1 egg yolk
  • 1/4 Cup evaporated cane sugar
  • 1 teaspoon lemon zest (1 lemon)
  • 3 tablespoons lemon juice
  • 1/4 Cup cake flour sifted
  • pinch salt


  1. Pre-heat oven to 400 degrees F. Butter and flour 4 ramekins and place on a baking sheet.
  2. Put the egg whites in the bowl of a mixer fitted with a whisk attachment. Beat until soft peaks form. Add the sugar and continue beating until incorporated and glossy (but not stiff).
  3. Add the 3 yolks into a bowl with the melted butter and lemon zest. Whisk together with a fork. Add the lemon juice and continue whisking.
  4. Sift the flour onto the egg whites, then pour the lemon/yolk mixture on top. Use a spatula to gently fold everything together until just combined. Divide the mixture evenly into the 4 buttered ramekins and smooth off the tops.
  5. Bake for 10 minutes or until the cake it mostly set. Remove from the oven and rest for a few minutes. Use a paring knife to separate the cake around the edges of a ramekin and invert onto a plate. Serve immediately with some powdered sugar on top. This can also be served with a raspberry sauce or creme anglaise.