Certainly! Hereβs a detailed recipe for a delectable Lemon Buttermilk Pudding Cake. πβ¨
Lemon Buttermilk Pudding Cake
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour
- Servings: 6-8 servings
- Calories: 338.1 per serving
- Rating: 4.5 βοΈ (from 3 reviews)
Description
This Lemon Buttermilk Pudding Cake offers a delightful twist on the classic Lemon Pudding Cake, boasting a rich, full-bodied flavor thanks to the buttermilk. Itβs a versatile dessert that can be enjoyed warm or chilled. When served warm, the cake is light and airy, with the pudding forming a deliciously runny sauce. Chilled, the cake takes on a firmer texture, while the pudding thickens and infuses every bite with tangy lemon goodness. Whether you top it with whipped cream or drizzle it with raspberry sauce, this dessert is sure to be a hit at brunch or any gathering. π°π
Ingredients:
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
- 1/4 cup buttermilk
- Zest of 1 lemon
- 1 1/2 cups hot water
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). |
| 2 | Beat Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually beat in about half of the sugar until glossy peaks form. Set aside. |
| 3 | Prepare Cake Mixture: In a separate bowl, beat the egg yolks and butter until creamy. Gradually add the remaining sugar and beat until well combined. Add in the flour, lemon juice, buttermilk, and lemon zest, beating until the mixture is smooth. |
| 4 | Fold in Egg Whites: Gently fold the beaten egg whites into the cake mixture using a whisk or spatula until fully incorporated. |
| 5 | Prepare Pan: Grease or butter a non-reactive 8Γ8 inch baking pan. Pour the cake batter into the prepared pan. |
| 6 | Bain-Marie Setup: Place the filled cake pan into a larger baking dish. Carefully pour hot water into the larger dish, about halfway up the sides of the cake pan. |
| 7 | Bake: Carefully transfer the entire setup to the preheated oven. Bake for about 45 minutes, or until the top of the cake is lightly browned and set. |
| 8 | Serve: Remove the cake from the oven and allow it to cool slightly. Serve warm for a lighter, sauce-like consistency, or chill in the refrigerator for a firmer, pudding-like texture. |
| 9 | Garnish: Optionally, garnish with whipped cream, a sprinkle of lemon zest, or a drizzle of raspberry sauce before serving. |
Tips:
- Egg Whites: When beating the egg whites, ensure your bowl and beaters are clean and dry for best results.
- Baking Time: Keep an eye on the cake towards the end of the baking time. It should be lightly browned on top and set.
- Serving: This cake is delicious served warm with a dollop of whipped cream, or chilled with a raspberry sauce for added zing.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Whether youβre indulging in a cozy dessert at home or impressing guests at a gathering, this Lemon Buttermilk Pudding Cake is sure to delight with its delicate texture and vibrant lemon flavor. Enjoy every spoonful of this delightful treat! πβ¨
