Thursday, February 11, 2010

Lemon Buttermilk Pudding Cake

6 Servings

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


3 eggs, separated
3/4 cup granulated sugar
1/3 cup all-purpose flour
Pinch salt
1-1/4 cups buttermilk
2 tbsp salted butter, melted
1 tbsp grated lemon rind
1/3 cup lemon juice



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.

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