Recipe by TommyGato
While lower in fat than most Lemon Pudding Cakes, the buttermilk gives this dessert a rich, full bodied flavor. Try it both warm and chilled. The cake is light as a feather while warm and the pudding is runny, more like a sauce. When chilled, the cake has a firmer texture and the pudding thickens and permeates the cake. Its good served with whipped cream; or a raspberry sauce.
Top Review by pabs
Nice and light and easy to prepare. Good after a heavy meal. Not outstanding though. Would have given only two and a half stars if I could have. Thanks for the recipe but I probably won't make this again.
- 3 large egg whites
- 1 cup granulated sugar, divided in half
- 1 egg yolk
- 2 tablespoons unsalted butter, melted and cooled
- 1⁄4 teaspoon salt
- 1⁄4 cup all-purpose flour
- 1⁄4 cup fresh lemon juice
- 1 1⁄2 cups buttermilk
- 1 lemon, zest of, finely grated
- hot water
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
- (Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
- Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
- Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
- Bake for 45 minutes until top is lightly browned.