Lemon Buttermilk Pudding Cake Recipes

LEMON PUDDING CAKE WITH FRESH MIXED BERRIES

Steps:

• Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

LEMON-BUTTERMILK PUDDING CAKE

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together 2/3 cup of the granulated sugar and the flour. Add the lemon juice, zest, and buttermilk and whisk until smooth.
• In a separate bowl, whisk together the butter and the egg yolks. Stir the egg yolk mixture into the buttermilk mixture.
• Using the whisk attachment of a mixer, whip the egg whites until frothy. Sprinkle in the remaining 1/4 cup granulated sugar and whip until soft peaks form, about 1 minute. Fold the egg whites into the egg yolk and buttermilk mixture. The batter should be smooth and thick.
• Pour the batter into an 8-inch square baking dish (or see note above if you prefer individual ramekins) and place the dish in a water bath with the water halfway up the sides of the dish. Bake 23 to 30 minutes, until slightly brown and beginning to crack but still jiggly. The smaller the baking dish, the less time will be needed to reach this stage. Cool to room temperature.
• Whip together the cream, vanilla, and the 2 tablespoons of powdered sugar in a bowl until fluffy. Keep chilled until needed.
• Turn the cake out onto a platter. (Individual ramekins can be left intact or overturned onto low, rimmed soup dishes.) If desired, spoon on the mashed berries, sprinkle with powdered sugar, and drizzle with Cointreau. Finish with a dollop of cream and, if desired, another dusting of powdered sugar. Originally published June 22, 2006.

MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in 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 batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very 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 pudding cake out into shallow bowls. Pour cream around cake. Top with berries.

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.

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 PUDDING CAKE

Steps:

• Preheat the over to 350 degrees. Spray an 8-inch glass pie dish with cooking spray and sprinkle with some sugar. In a bowl, beat the 1/3 cup sugar, honey, egg, butter, and lemon zest on medium speed about 2 minutes. Add the flour and beat until smooth. Add the milk, buttermilk, and lemon juice and beat until combined.
• In another bowl, using clean, dry beaters, beat the egg whites with the salt until soft peaks form, about 2 minutes. Stir about one-third of the egg whites into the batter and gently fold in the rest.
• Spoon the batter into the prepared pie dish and place in a 9 X 11-inch baking pan. Add enough warm water to the pan to come halfway up the sides of the pie dish. Bake for 30 minutes, or until the pudding is browned lightly. Transfer the pudding to a wire rack to cool slightly.
• Meanwhile, make the raspberry sauce. Combine one quarter of the berries with 1 tablespoon of water and 2 teaspoons of the superfine sugar and mash with the back of a spoon. Sprinkle the remaining sugar over the rest of the berries, then stir in the mashed berries and set aside for 30 minutes. Spoon the mixture over each serving of pudding cake and serve.