Lemon Buttermilk Pudding Cake with Fresh Berries
Delight your taste buds with the airy, citrusy magic of Lemon Buttermilk Pudding Cake with Fresh Berries. This irresistible dessert combines the tangy brightness of freshly zested lemons and creamy buttermilk into a luscious pudding layer that nestles beneath a delicate, golden cake top. Lightly whipped egg whites give the cake its signature fluffiness, while a water bath ensures a perfectly custardy texture. Crowned with a medley of juicy fresh berries and a dusting of powdered sugar, this dessert is as visually stunning as it is scrumptious. Quick to prep and baked to perfection in just 40 minutes, it’s an elegant, crowd-pleasing treat that’s perfect for any occasion. Enjoy it warm for cozy comfort or serve it chilled for a refreshing zesty finish!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 2 Lemons (zested and juiced)
- 3 Large eggs
- 0.33 cup All-purpose flour
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 2 cups Fresh mixed berries
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish or six 6-ounce ramekins and set them in a larger baking pan or roasting dish.
In a medium-sized mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Add the lemon zest and lemon juice to the bowl, mixing well. Separate the eggs, placing the yolks into the butter mixture and reserving the whites in a clean, large bowl.
Mix the egg yolks into the butter mixture until smooth. Then, add the flour and salt, stirring just until combined.
Gradually mix in the buttermilk until the batter is smooth and combined.
Using a hand mixer or stand mixer, beat the egg whites on medium-high speed until stiff peaks form. Gently fold the beaten egg whites into the batter in three stages, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish(es). Place the baking pan or roasting dish with the filled baking dish(es) into the oven, and carefully pour hot water into the larger pan until it comes halfway up the sides of the pudding dish(es).
Bake for 35-40 minutes, or until the top is golden and the cake layer is set but slightly wobbly. Remove from the oven and carefully lift the pudding cake(s) out of the water bath.
Allow the pudding cake(s) to cool slightly before serving. Top with fresh mixed berries and a light dusting of powdered sugar as garnish. Serve warm or chilled.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 340.0 g | 124% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 277.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 511 mg | 39% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1364 mg | 29% | |
*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.
