Lemon-Buttermilk Pudding Cake
(from saymyname’s recipe box)
Source: Tartine Bakery, San Francisco, CA
Ingredients
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 1/2 cups full-fat buttermilk
- 2 teaspoons lemon zest
- 1/2 cup fresh squeezed lemon juice
Directions
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Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
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Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach ¾ of the way up the sides of the molds when added.
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Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
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In a bowl, whisk together the sugar, flour, and salt.
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In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
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Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
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Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
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Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
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Gently fold in the remaining whites, being careful not to deflate the batter.
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Transfer batter to prepared dish or dishes.
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Pull out oven rack holding the water bath and place the mold(s) in the bath.
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Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
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Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
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Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.