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.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
  3. (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.
  4. 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.
  5. 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.
  6. Bake for 45 minutes until top is lightly browned.

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