BUTTERMILK LEMON PUDDING CAKE
Steps:
- Preheat the oven to 350 F. In a large bowl, whisk together the buttermilk, 1/2 cup of the sugar, the egg yolks, lemon juice, flour and butter and until the batter is smooth. In a clean glass or stainless bowl, beat the egg whites until soft peaks form. Continue beating, gradually adding the remaining 1/2 c. sugar, until th mixture is thick and glossy and holds siff peaks. Gently fold the whites into the buttermilk mixture and scrape into an 8"x8" or 9"x9" pan that has been sprayed with nonstick spray. Set the pan into a larger pan - 9"x13" works well - and pour enough hot water into the larger pan to come halfway up the sides of the smaller pan. Bake for about 45 minutes, until the cake is puffed and golden and the top is springy to the touch. Remove the pudding cake from the water bath and cool it for at least half an hour if you want to serve it warm or cool it completely and then chill in the refrigerator before serving it in shallow bowls with the pudding spooned over the cake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
