Lemon Buttermilk Pudding Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
|
Adapted from a recipe from Bon Appétit, January 2005. This is one of those cakes that separate upon baking, creating an airy cake layer on top and a yummy, lemony sauce to spoon out from the bottom. My major change was to add grated lemon zest for more of that delicious lemon flavour. Serve with berries if in season. Ingredients:
1 1/2 cups buttermilk |
1 cup sugar, divided |
4 large eggs, separated |
1/3 cup fresh lemon juice |
1/4 cup all-purpose flour |
1/4 cup butter, melted or 1/4 cup canola oil |
1 teaspoon finely-grated lemon zest |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the buttermilk, 1/2 cup of the sugar, the egg yolks, lemon juice, flour, butter, lemon zest, vanilla and salt until smooth.
3. In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form; continue beating, gradually adding the remaining 1/2 cup sugar, until the mixture is thick and glossy and holds stiff peaks. Gently fold the whites into the buttermilk mixture and scrape into an 8”x8” or 9”x9” pan that has been sprayed with nonstick spray.
4. Set the pan into a larger pan and pour enough hot water into the larger pan to come halfway up the sides of the inner pan. Bake for about 45 minutes, until the cake is puffed and golden, and the top is springy to the touch.
5. Remove the cake from the water bath and cool for at least half an hour if you want to serve it warm, or cool it completely and then chill in the refrigerator before serving in shallow bowls, with a spoon.
|
|