Lemon buttermilk pudding cake is a bright, creamy dessert with a tender lemon-scented cake layered over a soft pudding, finished with a dollop of whipped cream.
Individual lemon buttermilk pudding cakes topped with whipped cream make an elegant finish to a seasonal meal. Chef Cindy Pawlcyn says she’s been making these since she was 16—an enduring, homey dessert perfected over the years.–Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto
How else can I serve this?
You can bake the pudding cake in an 8-inch square glass baking dish for a single layered dessert. For elegant individual portions, bake in eight 4-ounce ramekins; they retain their shape and are perfect for plating or serving straight from the oven.
Lemon-Buttermilk Pudding Cake
David Leite
Ingredients
For the cake
- 2/3 cup plus 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 1 1/2 cups buttermilk, (either low-fat or full-fat)
- 4 tablespoons (2 oz) butter, melted
- 3 large eggs, separated
For the chantilly cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, plus more for dusting
- 2 pints fresh raspberries or blueberries, mashed (optional)
- 1/4 cup granulated sugar
- 3 tablespoons Cointreau or other liqueur, optional
Instructions
Make the cake
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Preheat the oven to 350°F (180°C).
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In a large bowl, whisk together 2/3 cup of the granulated sugar and the flour. Add the lemon juice, zest, and buttermilk and whisk until smooth.
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In a separate bowl, whisk together the melted butter and the egg yolks. Stir the egg yolk mixture into the buttermilk mixture.
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Using the whisk attachment of a mixer, whip the egg whites until frothy. Sprinkle in the remaining 1/4 cup granulated sugar and whip until soft peaks form, about 1 minute. Gently fold the egg whites into the batter until smooth and thick.
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Pour the batter into an 8-inch square baking dish (or into individual ramekins). Place the dish in a water bath with the water halfway up the sides. Bake 23 to 30 minutes, until the top is slightly brown and beginning to crack but the center still jiggles. Smaller dishes will bake faster. Cool to room temperature.
Make the chantilly cream
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Whip the heavy cream with the vanilla and 2 tablespoons powdered sugar until fluffy. Keep chilled until serving.
To serve
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Turn the cake out onto a platter. Individual ramekins may be served as-is or inverted onto low-rimmed bowls. If you like, spoon on mashed berries, sprinkle with powdered sugar, and drizzle with Cointreau. Finish with a dollop of chantilly cream and a final dusting of powdered sugar if desired. Originally published June 22, 2006.
Adapted From
Big Small Plates
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval.
Tracey G.
Fans of lemon desserts will love this: part mousse, part soufflé, part angel food cake. It’s simple to make and shines in summer.
Leanne Abe
Impressive yet light, this dessert is easy to prepare ahead and bake while you finish dinner. The lemon is nicely balanced with cream and berries. Leftover buttermilk can be used for pancakes the next morning—another tasty bonus.