Prep 30 mins
Cook 40 mins
I just "adopted" this recipe as of 2-9-06. I have not made this yet.
- 1⁄2 cup unbleached all-purpose flour, prefer pastry flour
- 1⁄2 teaspoon baking powder
- 1 1⁄4 cups sugar, to taste
- 1 1⁄2 cups buttermilk
- 1⁄2 cup fresh lemon juice, about 4 lemons
- 2 egg yolks, lightly beaten
- 2 teaspoons lemon zest (optional)
- 4 egg whites
- 1 pinch salt
- Preheat the oven to 350 degrees.
- 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 3/4 cup of the sugar.
- (If you want a very sweet confection, use a whole cup of 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 1/2 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.
- Notes: This favorite old-fashioned dessert separates into layers during baking-a tart-sweet pudding on the bottom and a light spongy cake on top.
- Serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners.
- Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days.
- Prep time: 20 Bake time: 40- 50.