Lemon Buttermilk Pudding Cake
Delightfully light and tangy, this Lemon Buttermilk Pudding Cake is the ultimate dessert for citrus lovers. Featuring a magical dual-layered texture, the cake forms a fluffy, golden sponge on top while a creamy, luscious lemon pudding rests beneath. Made with fresh lemon juice, zest, and tangy buttermilk, this dessert boasts a vibrant, zesty flavor that perfectly balances sweet and tart. The batter is folded with airy whipped egg whites, creating its signature delicate texture. Baked in a comforting water bath, this elegant dessert is ideal for entertaining or enjoying a cozy treat at home. Finish with a dusting of powdered sugar, and serve it warm or at room temperature for a dessert that melts in your mouth. Perfect for spring gatherings or anytime you're craving a citrusy pick-me-up!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 0.75 cup Granulated sugar
- 3 Large eggs (separated)
- 1 tablespoon Lemon zest
- 0.25 cup Lemon juice (freshly squeezed)
- 0.25 cup All-purpose flour
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Butter a 1-quart (4-cup) baking dish or six 6-ounce ramekins. Place the dish or ramekins into a larger baking dish for a water bath.
In a medium mixing bowl, cream the 2 tablespoons of unsalted butter and 3/4 cup of granulated sugar together until light and fluffy.
Separate the egg whites and yolks from the 3 large eggs. Add the yolks to the butter-sugar mixture one at a time, beating well after each addition.
Mix in the 1 tablespoon of lemon zest and 1/4 cup of fresh lemon juice until combined.
Add the 1/4 cup of all-purpose flour and 1/4 teaspoon of salt, and stir until just incorporated. Gradually whisk in the 1 cup of buttermilk until smooth.
In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the lemon batter, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish or ramekins. Add hot water to the larger baking dish, filling it halfway up the sides of the smaller dish or ramekins to create a water bath.
Carefully transfer the water bath to the oven and bake for 35 to 40 minutes, or until the top is golden and the cake is set but still slightly jiggly in the center.
Remove the dish from the oven and let it cool for 10 minutes. The pudding cake will firm up slightly as it cools.
Dust with 1 tablespoon of powdered sugar just before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 171.7 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
