Ingredients for Lemon Buttermilk Pudding Cake
- 4 large egg whites
- Granulated Sugar
- Egg Yolk
- Unsalted Butter
- 1/4 teaspoon salt
- All Purpose Flour
- Fresh Lemon Juice
- 1 cup buttermilk
- Lemon, Zest Of
- Hot Water
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How to Make Lemon Buttermilk Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, beat 4 large egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form. Set aside.
- In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then stir in 1 cup buttermilk, 1 teaspoon vanilla extract, and the zest of 2 lemons. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold the whipped egg whites into the batter using a rubber spatula until just combined. Pour batter into the prepared pan.
- Place the baking pan into a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan. This creates a bain-marie for even baking.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (it should not be completely dry).
- Let the cake cool in the pan for 10 minutes before serving warm or chilling completely. Serve with whipped cream or raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
219g
Fat
22g
Carbs
20g
