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Buttermilk Lemon Pudding Cake

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Submitted by bmartin

Buttermilk Lemon Pudding Cake recipe

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

hrs

Ingredients

½ 118
½ 2.5
TEASPOON ML BAKING POWDER
1 ¼ 296
CUPS ML SUGAR
or more to taste
1 ½ 355
CUPS ML BUTTERMILK
½ 118
CUP ML LEMON JUICE
fresh
2 2
EACH EACH EGG YOLKS
lightly beaten *
2 1E+1
TEASPOONS ML LEMON ZEST
optional
4 4
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 343 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 97mg 4%
Total Carbohydrate 27g 27%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 27%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

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