Ingrédients pour Berry Lemon Pudding Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 large eggs, separated
- 2 cups fresh or frozen blueberries
- for greasing the pan
- powdered sugar, for dusting (optional)
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Comment préparer Berry Lemon Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 cup buttermilk, the zest of 1 lemon, ¼ cup fresh lemon juice, 6 tablespoons (3 ounces) unsalted butter, melted, and 3 large egg yolks until smooth.
- In a clean bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold ¼ of the egg white mixture into the buttermilk mixture to lighten it. Then, gently fold in the remaining egg white mixture until just combined.
- Gently fold in 2 cups of fresh or frozen berries (any variety or combination).
- Pour batter into the prepared baking pan.
- Place the baking pan in a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan (this creates a water bath for even baking).
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Dust with powdered sugar, if desired. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
156g
Fat
17g
Carbs
15g
