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Buttermilk Lemon Pudding Cake

Nov/Dec 2009

Lemon pudding cake is the classic pudding cake. This, and frozen pineapple mousse, were my grandma’s staple desserts. This version uses buttermilk and has a more souffle-like texture than many versions that are made by pouring boiling water overtop. Adapted from Bon Appétit, January 2005.

1-1/2 c. buttermilk

1 c. sugar

4 large eggs, separated

1/3 c. fresh lemon juice

1/4 c. all-purpose flour

1/4 c. melted butter

pinch salt

Preheat the oven to 350°F. In a large bowl, whisk together the buttermilk, 1/2 c. of the sugar, the egg yolks, lemon juice, flour and butter until the batter is smooth. In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form. Continue beating, gradually adding the remaining 1/2 c. 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”x 8” or 9”x 9” pan that has been sprayed with nonstick spray.

Set the pan into a larger pan – 9”x13” works well – and pour enough hot water into the larger pan to come halfway up the sides of the smaller pan. Bake for about 45 minutes, until the cake is puffed and golden and the top is springy to the touch.

Remove the pudding cake from the water bath and cool it for at least half an hour if you want to serve it warm, or cool it completely and then chill it in the refrigerator before serving it in shallow bowls with the pudding spooned over the cake. Serves 8.