Lemon Buttermilk Pudding Cake With Fresh Berries Recipe

Name: Lemon Buttermilk Pudding Cake With Fresh Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups buttermilk; 1 cup sugar, divided; 4 large egg yolks; 1/3 cup fresh meyer lemon juice (If not using Meyer lemons, use 1/2 lemon juice and 1/2 orange juice-Mandarin orange juice, if possib); 1/4 cup flour; 1/4 cup butter, melted; 1 pinch salt; 3 large egg whites; whipping cream; assorted fresh berries

Servings: persons

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh meyer lemon juice (If not using Meyer lemons, use 1/2 lemon juice and 1/2 orange juice-Mandarin orange juice, if possib)
1/4 cup flour
1/4 cup butter, melted
1 pinch salt
3 large egg whites
whipping cream
assorted fresh berries

1
["Preheat the oven to 350*F.", "Butter a 8""x*""x2"" glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. Move the buttermilk mixture to a medium bowl. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions(batter will be runny).", "Pour the batter into the prepared glass dish. Put dish in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the dish. Bake until entire top is evenly browned and the cake moves slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.", "Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon the pudding cake out into shallow bowls. Pour cream around cake. Top with berries and serve. Enjoy!"]

1189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups buttermilk, 1 cup sugar, divided, 4 large egg yolks, 1/3 cup fresh meyer lemon juice (If not using Meyer lemons, use 1/2 lemon juice and 1/2 orange juice-Mandarin orange juice, if possib), and more.

Yes, Lemon Buttermilk Pudding Cake With Fresh Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Buttermilk Pudding Cake With Fresh Berries

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