Lemon Buttermilk Pudding Recipes

LEMON BUTTERMILK PUDDING CAKE

Steps:

• 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.

LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES

Steps:

• Preheat the oven to 350*F.
• Butter a 8"x*"x2" glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. Move the buttermilk mixture to a medium bowl. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions(batter will be runny).
• Pour the batter into the prepared glass dish. Put dish in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the dish. Bake until entire top is evenly browned and the cake moves slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
• Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon the pudding cake out into shallow bowls. Pour cream around cake. Top with berries and serve. Enjoy!

LEMON-BUTTERMILK PUDDING CAKE

Steps:

• Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
• Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach ¾ of the way up the sides of the molds when added.
• Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
• In a bowl, whisk together the sugar, flour, and salt.
• In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
• Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
• Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
• Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
• Gently fold in the remaining whites, being careful not to deflate the batter.
• Transfer batter to prepared dish or dishes.
• Pull out oven rack holding the water bath and place the mold(s) in the bath.
• Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
• Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
• Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.