Lemon Buttermilk Pudding Cake

Lemon Buttermilk Pudding Cake


July 3, 2009

Lemon pudding cake 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 with boiling water poured overtop. Adapted from Bon Appétit, January 2005.

  • Makes: Serves 9.


1 1/2 cup 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 canola oil

pinch salt


1Preheat the oven to 350°F.

2In a large bowl, whisk together the buttermilk, 1/2 cup of the sugar, the egg yolks, lemon juice, flour and butter until 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 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.

3Set 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 inner pan. Bake for about 45 minutes, until the cake is puffed and golden, and the top is springy to the touch.

4Remove 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.


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