Ingredients for Lemon Buttermilk Pudding Cake With Fresh Berries
- 1 ½ cups buttermilk
- 1 ½ cups granulated sugar
- Egg Yolks
- Fresh Meyer Lemon Juice
- 2 cups all-purpose flour
- Butter
- 1 teaspoon salt
- Egg Whites
- Whipping Cream
- Berries
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How to Make Lemon Buttermilk Pudding Cake With Fresh Berries
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the buttermilk, vegetable oil, eggs, and sugar until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, whisk together the lemon juice (or lemon-orange juice mixture), lemon zest, and vanilla extract.
- Add the lemon mixture to the batter and stir until just combined.
- Gently fold in the fresh berries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before serving. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
145g
Fat
31g
Carbs
13g
