Ingredients
-
3
-
1
-
1
-
2
-
1/4
-
1/4
-
1/4
-
1 1/2
-
1
-
-
-
-
-
-
Directions
Lemon Buttermilk Pudding Cake, While lower in fat than most Lemon Pudding Cakes, the buttermilk gives this dessert a rich, full bodied flavor Try it both warm and chilled The cake is light as a feather while warm and the pudding is runny, more like a sauce When chilled, the cake has a firmer texture and the pudding thickens and permeates the cake Its good served with whipped cream; or a raspberry sauce , Nice and light and easy to prepare Good after a heavy meal Not outstanding though Would have given only two and a half stars if I could have Thanks for the recipe but I probably won’t make this again , This was incredible! I’ve never written a review before, but I felt compelled to share how great this recipe is I followed it exactly My husband and I loved it! The souffle that it creates above the pudding reminds me of the lemon souffle I had several years ago at this wonderful little soufle restaurant in San Francisco and have been craving ever since I’m so glad to have found the recipe The fact that it’s simple and the calories are relatively low is an added bonus!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Beat the Egg Whites and When Soft Peaks Begin to Form, Gradually Beat in About Half the Sugar and Set Aside. |
|
3
Done
|
(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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Bake For 45 Minutes Until Top Is Lightly Browned. |
