Meyer Lemon Buttermilk Pudding Cake With Fresh Berries
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Buttermilk1 cup
Sugar (divided)4 large
Egg Yolk1 cup
All-Purpose Flour1 tsp
Salt3 large
Egg WhiteDirections:
1
Preheat oven to 350°F
2
Butter 8x8x2-inch glass baking dish
3
Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth
4
Transfer buttermilk mixture to medium bowl
5
Using electric mixer, beat egg whites in large bowl until soft peaks form
6
Gradually add remaining 1/2 cup sugar and beat until stiff but not dry
7
Gently fold buttermilk mixture into whites in 3 additions (batter will be runny)
8
Pour batter into prepared dish
9
Place dish in roasting pan
10
Pour enough hot water into roasting pan to come halfway up sides of dish
11
Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes
12
Remove dish from roasting pan
13
Cool cake completely in baking dish on rack
14
Refrigerate until cold, at least 3 hours and up to 6 hours
15
Spoon pudding cake out into shallow bowls
16
Pour cream around cake
17
Top with berries
18
Preheat oven to 350°F
19
Butter 8x8x2-inch glass baking dish
20
Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth
21
Transfer buttermilk mixture to medium bowl
22
Using electric mixer, beat egg whites in large bowl until soft peaks form
23
Gradually add remaining 1/2 cup sugar and beat until stiff but not dry
24
Gently fold buttermilk mixture into whites in 3 additions (batter will be runny)
25
Pour batter into prepared dish
26
Place dish in roasting pan
27
Pour enough hot water into roasting pan to come halfway up sides of dish
28
Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes
29
Remove dish from roasting pan
30
Cool cake completely in baking dish on rack
31
Refrigerate until cold, at least 3 hours and up to 6 hours
32
Spoon pudding cake out into shallow bowls
33
Pour cream around cake
34
Top with berries