Lemon Buttermilk Pudding Cake

Lemon desserts are my favorite, so when I ran across this recipe on Brenda’s blog I knew I had to try it.  This dessert is light and airy on top, and pudding smooth on bottom with the delicious tang of lemons and buttermilk.  Can I get a mmmmm???

Also lately I love any recipe that using lots of eggs!!  Not that I, have lots of eggs or anything, you know, only about 3+ dozen a week.  Oh and did I mention my first set of chicks are about to start laying (eggs) any day now.  This is potential for my first green or blue egg.  I am beyond excited about that and I am sure you guys will be the first to know.  Need some eggs?  Just ask.

It can be served hot from the oven or even cold.  I just love the versatility of that.  I prefer it hot with berries while DT prefers it cold and plain (wierdo).

Come make it with me.

Ingredients: 1 1/2 cups buttermilk (it’s worth it to buy this special ingredient), 1 cup sugar, divided, 4 large eggs, separated, 1/3 cup lemon juice, 1/4 cup flour, 1/4 cup melted butter

In a large mixing bowl add buttermilk.  It’s worth it to buy this special ingredient, but in a pinch use regular milk and add 1 Tablespoon of vinegar, stir and let sit for about 10 minutes.

add sugar.

Juice the lemons about 2 lemons, strain and add to the bowl.

Separate the yolk and whites.

Add the yolks to the buttermilk mixture, set the whites aside.

add melted butter

and flour, and whisk together until incorporated.

In your mixing bowl with whisk attachment add the egg whites

Beat until soft peaks form

then add the sugar.

Then beat until stiff peaks form.

Fold the egg whites into the buttermilk mixture.

slowly folding trying not the break down the whites.

Then butter your baking dish

and place inside another larger dish, and add about 1 inch water to the bottom of larger dish.

Pour in the batter, and smooth out top.

Bake at 350 for 45 minutes or until golden brown.

Serve warm with some mixed berries, mmm.

And enjoy!

Print This RecipeLemon Buttermilk Pudding Cake

http://www.brendasblogfromparaguay.com/2010/02/lemon-buttermilk-pudding-caketmtt.html

1 1/2 cups buttermilk (it’s worth it to buy this special ingredient)

1 cup sugar, divided

4 large eggs, separated

1/3 cup lemon juice

1/4 cup flour

1/4 cup melted butter

In a large bowl, whisk together buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour and melted butter.

In another bowl, beat egg whites until soft peaks form, add remaining 1/2 cup sugar and keep beating egg whites until stiff peaks form.

Fold the egg whites into the buttermilk mixture.

Pour all into greased 9×9 pan.

Place 9×9 pan into a 9×13 pan with about one inch of hot water. Bake at 350 for about 45 minutes until puffed and golden.

Serve hot or cold, with berries or whipped cream. Any way you serve it its delicious.

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