Lemon Pudding Cake

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  • 3 tablespoons butter, divided
  • 3 eggs, separated
  • 3/4 cup sugar, divided
  • 1 tablespoon chopped lemon zest
  • 1 cup buttermilk
  • 1/3 cup lemon juice
  • 1/4 cup flour
  • 3 cups fresh berries to garnish
  • Sauce:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice


Preheat oven to 350°F.
Use 1 tablespoon butter to grease a 2-quart, straight-sided baking dish or soufflé dish. Place inside a larger baking pan at least 2 inches deep.
In a mixer, whip egg whites until foamy. Continue to beat on high while gradually adding 1/4 cup of sugar. Beat to short but stiff peaks.
Remove to a clean bowl.
In same mixer bowl (no need to wash), beat remaining sugar and butter, lemon zest and egg yolks on high speed until mixture is thick and lighter in color.
On low speed, add buttermilk, lemon juice and flour.
Gently but thoroughly fold in 1/4 of beaten whites.
Fold in remaining whites, taking care to not deflate.
Pour batter into prepared dish. Set inside larger dish and place in oven. Pour hot water in larger baking dish up to 1/2 inch from top.
Bake until pudding is a rich brown on top and feels firm in center when lightly touched, about 1 hour.
Meanwhile, in a blender or food processor, puree raspberries, sugar and lemon juice.
Pour through a fine sieve and press to remove seeds. Chill until ready to use.
Serve pudding hot or room temperature, scooping from bottom of pan. Pour 1/4 cup of raspberry sauce on each serving dish, top with cake and garnish with fresh berries.

Recipe from Central Market Shoreline - Culinary Resource Center
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