Buttermilk Lemon Pudding Cake
Buttermilk Lemon Pudding Cake recipe
Yield
8 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 ¼ | cups |
sugar
or more to taste |
|
| 1 ½ | cups |
buttermilk
|
|
| ½ | cup |
lemon juice
fresh |
|
| 2 | each |
egg yolks
lightly beaten |
*
|
| 2 | teaspoons |
lemon zest
optional |
|
| 4 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 296 | ml |
sugar
or more to taste |
|
| 355 | ml |
buttermilk
|
|
| 118 | ml |
lemon juice
fresh |
|
| 2 | each |
egg yolks
lightly beaten |
*
|
| 1E+1 | ml |
lemon zest
optional |
|
| 4 | each |
egg whites
|
*
|
Directions
Preheat the oven to 350℉ (180℃).
Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil.
Place the cups in a 2-inch-deep baking pan.
Begin to heat a kettle of water to a boil.
In a large bowl, combine the flour, baking powder, and ¾ cup of the sugar.
Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside.
With an electric mixer, beat the egg whites and salt until the whites are stiff.
Beat in the remaining ½ cup of sugar. Gently fold the egg whites into the batter.
Spoon the batter evenly into the prepared cups.
Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups.
Bake for 50 to 55 minutes, until puffy and golden.
