Jessica Merchant wasn’t kidding when she wrote that this “looks like nothing but tastes like everything.”

Her “Meyer Lemon Pudding Cake” might never win a beauty award, but this light-as-air creation will floor you with its fathomless wallop of zingy citrus taste.

This easy-as-can-be cake is from her newest cookbook, “Easy Everyday” (Rodale), of which I received a review copy.

The creator of the How Sweet Eats blog, Merchant offers up 100 effortless eats. This is a woman who believes dinner should never take more than 45 minutes to prepare, and breakfasts and lunches should be ready in a snap.

That’s evident in recipes such as “Whipped Cottage Cheese Protein Pancakes” (throw everything in a blender to make the batter in seconds), “Fire Roasted Lentil Lunch Soup” (saves time by using canned lentils), “Sticky BBQ Meatballs with Herbed Smashed Potatoes” (makes use of your favorite prepared barbecue sauce), and “No Bake S’Mores Pie” (the filling is made on the stovetop).

This pudding cake is one of those magical concoctions where the batter separates as it bakes so that the top turns fluffy like a souffle — without the anxiety of actually making one — and the bottom becomes creamy like a cross between pudding and curd.

The secret is separating the eggs, and whipping the whites separately, before folding everything together gently.

The only deviation I made was when I incorporated the Meyer lemon zest. This recipe calls for adding it to the liquid ingredients of milk, lemon juice, melted butter, and those egg yolks. I chose to add the zest to the granulated sugar and to work it in well, a tip I picked up along the way from a Dorie Greenspan recipe. That method that distributes the zest throughout the sugar seems to develop the lemon taste even more. So, I made that change in the recipe below.

Once you stir together the zest and sugar, add in the flour and salt. Add this to the egg yolk mixture. Finally, fold in the beaten egg whites. Transfer to a pie pan or baking pan, and slide into the oven to bake.

When golden, remove from the oven. Dust on powdered sugar, and serve. The cake may crack as it cools, but don’t fret, as it won’t affect the taste or texture at all.

You can enjoy the cake at room temperature, but wow, does it ever shine when it is still warm like a just-baked souffle.

You don’t expect such an astoundingly potent lemon flavor in a cake so gossamer. Meyer lemons also add a lovely floral note than you don’t get with Eurekas.

Best yet, the ingredients for this are so basic and readily available — especially if you have your own backyard Meyer lemon tree — that you can make it on a whim or anytime you crave the taste of pure sunshine in a cake.

Meyer Lemon Pudding Cake

(Serves 4)

3/4 cup granulated sugar

2 tablespoons finely grated Meyer lemon zest

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

3 large eggs, separated

2 tablespoons unsalted butter, melted and slightly cooled

1 cup whole milk

5 tablespoons fresh Meyer lemon juice

Confectioners’ sugar, for serving

Preheat the oven to 350°F. Liberally spray a 9-inch pie plate with nonstick spray.

In a large bowl, whisk together the granulated sugar and Meyer lemon zest. Then, whisk in flour and salt.

In another large bowl, whisk together the egg yolks and melted butter. Whisk in the milk and the lemon juice until combined. Stir in the dry ingredients.

Beat the egg whites in the bowl of a stand mixer until stiff peaks form. Slowly fold the egg whites into the lemon mixture, gently, just until combined. Do not stir, just fold, Pour the batter int the pie plate.

Bake for 30 to 35 minutes, until set. Top with confectioners’ sugar and serve!

10-Minute Meal Prep: The ingredients can be measured out ahead of time and stored in the fridge.

Adapted from “Easy Everyday” by Jessica Merchant

A Dorie Greenspan Lemon Cake to Enjoy: Chunky Lemon Cornmeal Cake (With Sumac)

Plus Saveur Magazine’s Take: The Best Damn Meyer Lemon Cake