Lemon Buttermilk Pudding Cake

Author: Canadian Living

As it bakes, this homey classic separates into a layer of light cake on top of a delicious lemon curd. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 3 eggs separated
  • 3/4 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/4 cup buttermilk
  • 2 tablespoons salted butter melted
  • 1 tablespoon grated lemon rind
  • 1/3 cup lemon juice

Method

In large bowl, whisk egg yolks with sugar until pale; beat in flour and salt.

Whisk in buttermilk, butter, lemon rind and lemon juice.

In separate bowl, beat egg whites until soft peaks form; fold one-third into milk mixture. Fold in remaining whites.

Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.

Bake in 350°F (180°C) oven until top is golden, about 35 minutes. Remove from water; let cool on rack for 30 minutes.

Nutritional facts Per each of 6 servings: about

  • Sodium 102 mg
  • Protein 6 g
  • Calories 225.0
  • Total fat 7 g
  • Potassium 150 mg
  • Cholesterol 107 mg
  • Saturated fat 4 g
  • Total carbohydrate 35 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Buttermilk Pudding Cake

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