Lemon Pudding Cake

Lemon Pudding Cake
Lemon Pudding Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbsp unsalted butter

  • 2/3

    cup superfine sugar

  • 2

    eggs separated

  • 2/3

    cup buttermilk

  • 2

    Tbsp lemon juice

  • 1

    Tbsp lemon zest

  • 1/4

    cup flour

  • 1/4

    tsp salt

  • Garnish

  • 1

    cup raspberries

  • 1

    cup blueberries

  • 1

    cup blackberries

  • powdered sugar

Directions

Preheat oven to 325 degrees -Butter and lightly sugar 4 ramekins (1 cup size) -Using mixer, add egg yolks, buttermilk, lemon juice, lemon zest and beat well. -Reduce speed and sift in flour, sugar and salt. Continue to mix until combined. -Beat egg whites until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly among ramekins then bake in a water bath, filling the roasting pan 1/2 way up the side of the ramekins with water. -Bake 60 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 an dust with powdered sugar.

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