How to make it

  • 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 (boiling) 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 55 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. Spoon whipped cream around cake. Top with berries.

Reviews & Comments 4

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  • sparow64 9 years ago
    Can't believe I missed this! Sounds soooo good! I'm going to have to try it!
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  • superfoodman 9 years ago
    Super fives!
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    " It was excellent "
    toml ate it and said...
    I will have to make this for mywife the next time I get in trouble
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  • momo_55grandma 9 years ago
    lemon delicous thanks bunches
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  • pleclare 9 years ago
    Yum! Sounds like you will be cooking up a storm!!!
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