Best Lemon Buttermilk Pudding Recipes

MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in 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 batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very 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 pudding cake out into shallow bowls. Pour cream around cake. Top with berries.

LEMON-BUTTERMILK PUDDING CAKE

Steps:

• Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
• 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.
• 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.
• In a bowl, whisk together the sugar, flour, and salt.
• In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
• Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
• Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
• Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
• Gently fold in the remaining whites, being careful not to deflate the batter.
• Transfer batter to prepared dish or dishes.
• Pull out oven rack holding the water bath and place the mold(s) in the bath.
• Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
• Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
• Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.

BUTTERMILK LEMON PUDDING CAKE WITH SAUCE

Steps:

• Sauce Puree berries with sugar, orange liqueur and lemon juice. Strain sauce through fine sieve to remove seeds. (can be made a day ahead. Cover and refrigerate. Cake Preheat oven to 350. Butter 6-8 qt. glass loaf pan. Blend 2/3 cup sugar and flour in large bowl. Mix in lemon juice, butter, lemon peel and egg yolks. Stir in buttermilk. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar beating until stiff peaks form. Fold whites into buttermilk mixture. Pour batter into prepared loaf pan. Place dish in large baking pan with enough hot water to come halfway up side of pan. Bake until top of cake is light goldern about 1 hour 10 minutes. Remove from water bath. Let cool at least 15 minutes. Dust cake with powdered sugar. Spoon cake into deep bowls. Drizzle with sauce and garnish with berries.

BUTTERMILK LEMON PUDDING CAKE

Steps:

• Preheat the oven to 350 F. In a large bowl, whisk together the buttermilk, 1/2 cup of the sugar, the egg yolks, lemon juice, flour and butter and until the batter is smooth. In a clean glass or stainless bowl, beat the egg whites until soft peaks form. Continue beating, gradually adding the remaining 1/2 c. sugar, until th mixture is thick and glossy and holds siff 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. Set 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 smaller pan. Bake for about 45 minutes, until the cake is puffed and golden and the top is springy to the touch. Remove the pudding cake from the water bath and cool it 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 it in shallow bowls with the pudding spooned over the cake.

LEMON-BUTTERMILK PUDDING

Steps:

• 1. In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended. In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer. While whisking constantly, slowly drizzle 1/4 cup of the hot cream mixture into the egg yolk mixture. Slowly whisk in the remaining cream mixture. Return the pudding 
to the saucepan and cook over moderately low heat, whisking occasionally, until thickened, about 7 minutes. Scrape the pudding into a medium bowl and whisk in the lemon zest and lemon juice. Press a sheet of plastic wrap directly on the 
surface of the pudding and let cool to room temperature, about 45 minutes. Refrigerate until cold, about 3 hours. Swirl the whipped cream into the pudding. Serve in bowls topped with berries.