Lemon Buttermilk Pudding Cake
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.
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INGREDIENTS
Nutrition- 3large egg whites
- 1
- 1egg yolk
- 2
- 1⁄4teaspoon salt
- 1⁄4
- 1⁄4
- 1 1⁄2cups buttermilk
- 1
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DIRECTIONS
- 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.
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