Lemon Buttermilk Pudding Cake
This lemon buttermilk pudding cake is about as easy to make as can be. The pudding sets up in the bottom of the pan while the cake simply sits on top. It''s full of flavor and light in texture.
- 3 large egg whites
- 1 1/2 c buttermilk
- 1 egg yolk large
- 2 3/4 oz lemon juice fresh
- 2 fl oz unsalted butter melted
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 8 oz granulated sugar
- mint leaves sprigs for garnish
Heat the oven to 350°F(177°C).
Place all ingredients except egg whites and half of the sugar in a blender.
Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8x8 baking pan.
Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan.
Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint.