Lemon Buttermilk Pudding Cake

Nancy Oakes' L'Avenue San Francisco Recipe

Lemon Buttermilk Pudding Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup sugar

  • tsp salt

  • ¼

    cup all purpose flour

  • ½

    stick butter, melted

  • ½

    cup lemon juice, freshly squeezed

  • Grated zest of three lemons

  • 4

    eggs, separated

  • cups buttermilk


Preheat oven to 350. Butter a 1 1/2 quart glass baking dish. Prepare another pan large enough to hold the baking dish plus some water. In a mixing bowl combine 3/4 cup sugar, the salt and flour, mix well. Add the melted butter, lemon juice, lemon zest, and egg yolks. Blend well. Stir in the buttermilk. In another bowl, beat egg whites with remaining 1/3 cup sugar until stiff but not flaky. Fold beaten egg whites into lemon mixture. Pour batter into baking dish. Place baking dish into second pan. Pour in hot water to come half way up the sides of the cake baking dish. Bake about 40 minutes until top is golden brown. Serve warm or cold with berries.


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