Lemon-Buttermilk Pudding Cake

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
  • Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach ¾ of the way up the sides of the molds when added.
  • Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
  • In a bowl, whisk together the sugar, flour, and salt.
  • In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
  • Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
  • Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
  • Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
  • Gently fold in the remaining whites, being careful not to deflate the batter.
  • Transfer batter to prepared dish or dishes.
  • Pull out oven rack holding the water bath and place the mold(s) in the bath.
  • Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
  • Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
  • Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.
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