This old fashioned Lemon Buttermilk Pudding Cake recipe fits the bill for many occasions especially when you need something quick and not too heavy or filling. We like to serve it in the winter as a tangy light counter to a hearty winter braise or stew. Garnish if you like with sweetened berries and whipped cream. That frozen packet of sweetened summer strawberries tasted mighty fine in the middle of winter spooned over the tangy lemon.
Pudding cake is sort of a miracle dessert that magically separates into layers of bottom custard with a cakey top. I think of it as a hybrid souffle, cake, and pudding. Yes, you do have to whip egg whites, a step that seems to be a deal breaker for lots of home cooks, but just do it! It’s not as delicate as a classic souffle and you can make it ahead. No need to serve it right out of the oven. In fact, I prefer it room temperature.
This recipe is a keeper for good reason. It seems both homey and sophisticated and you can never go wrong with fresh lemon. Keep it handy!
- 4 egg yolks
- 1 cup sugar, divided
- 1 1/2 cups buttermilk
- 1/3 cup fresh lemon juice (2 to 3 lemons)
- Zest from one lemon
- 1/4 cup flour
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 4 egg whites
Heat the oven to 350 F. Butter a 1 1/2-quart souffle or casserole dish.
Whisk the egg yolks and 1/2 cup of the sugar together in a medium mixing bowl.
Stir in the buttermilk, lemon juice, zest, flour, and butter.
In a separate large mixing bowl, beat the egg whites until fluffy. Slowly add the remaining 1/2 cup of the sugar and continue beating until shiny and soft peaks form.
Fold about 1/3 of the buttermilk mixture into the egg whites. Continue to fold in the buttermilk in batches until it's completely incorporated.
Pour the batter into the buttered dish. Bake in a water bath by placing the dish in a roasting pan. Fill with hot water so that the water comes about 1/2 way up the dish.
Bake 45 minutes. Serve with fresh fruit as you like. Makes 8 servings.